Classic Beef Swiss Steak

The rich beefy flavour of Blade Steak combines with zippy steak sauce to create this slow-simmer comfort food classic recipe.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 ½ lb (750 g) Beef Blade or Cross Rib Simmering Steak
 Salt and pepper to taste
 1 medium Spanish onion, sliced
 1 EACH small sweet red and green pepper, cut into strips
 ½ cup (125 mL) red wine
 ½ cup (125 mL) tomato juice
 1 bottle (172 mL) steak sauce
 1 lb (500 g) whole baby new potatoes or regular red potatoes, cut into 2 inch (5 cm) chunks

1

Season steak with salt and freshly ground pepper to taste.

2

Heat a large lightly-oiled deep skillet over medium-high heat. Brown steak on both sides; remove from pan and set aside. Add onion and peppers; cook for 4 to 5 minutes, until softened. Stir in wine and tomato juice, scraping up browned bits from pan. Stir in steak sauce and bring to boil; add potatoes and return steak to pan.

3

Reduce heat; cover and simmer for 60 to 90 minutes, or until beef and potatoes are tender.

Ingredients

 1 ½ lb (750 g) Beef Blade or Cross Rib Simmering Steak
 Salt and pepper to taste
 1 medium Spanish onion, sliced
 1 EACH small sweet red and green pepper, cut into strips
 ½ cup (125 mL) red wine
 ½ cup (125 mL) tomato juice
 1 bottle (172 mL) steak sauce
 1 lb (500 g) whole baby new potatoes or regular red potatoes, cut into 2 inch (5 cm) chunks

Directions

1

Season steak with salt and freshly ground pepper to taste.

2

Heat a large lightly-oiled deep skillet over medium-high heat. Brown steak on both sides; remove from pan and set aside. Add onion and peppers; cook for 4 to 5 minutes, until softened. Stir in wine and tomato juice, scraping up browned bits from pan. Stir in steak sauce and bring to boil; add potatoes and return steak to pan.

3

Reduce heat; cover and simmer for 60 to 90 minutes, or until beef and potatoes are tender.

Classic Beef Swiss Steak
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