Sunday, December 28, 2014

Swish Steak

This recipe calls for an eclectic combination of tastes we have used recently to give a unique twist on an old favorite.

The name “swiss steak” has nothing to do with the country of Switzerland. To break down the sinewy fibers of the tougher cuts of meat, chefs would pound it with a special hammer covered in sharp points. They call the process: “swissing”. The meat is typically coated with flour & seasonings then cooked in a gravy made from tomato, sometimes onions, and peppers. In fact the Swiss chefs would call a steak prepared this way: "roast mincemeat".

But this dish cooks in a slow cooker and a different approach that does not use tomatoes. Why not try it?

  • 1 lbs. of any tough cut of beef
  • 8 oz fresh mushrooms, thinly sliced
  • 1 medium onion, sliced
  • 1 tsp Herbs de Province
  • ¾ cup chicken stock
  • ¼ cup white wine balsamic vinegar
  • ¼ cup flour
  • 4 tbs oil
  • salt & pepper to taste
  • 2 tbs fresh parsley, chopped (optional)
  • ½ cup heavy cream

    Wipe out the slow cooker and spray with cooking spray.
Do your cutting. Rinse the mushrooms and slice. Slice the onion.

Heat a large skillet over medium heat. Add 1 tbs of the oil. Stir in the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. About 2 – 3 minutes more. Remove from pan and place in the slow cooker.

Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks on each side, depending on the thickness, no more than 2 minutes per side. Remove to a plate and set aside.

Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions and the Herbs. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute.

Whisk in the balsamic vinegar and chicken stock, scraping up all the browned bits at the bottom of the pan.

Add the entire contents of the pan to the slow cooker.

Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, (High for 4-5 hours)

Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes while the meat “rests”.

Slave serves this with baked sweet potato slices and roasted broccoli. You will find a completely different taste without the traditional tomatoes. Hope you like it.

Serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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