Amber's Swiss Steak
I haven't quite perfected this recipe the way my mom has, but she's had a few more years of practice.
I haven't quite perfected this recipe the way my mom has, but she's had a few more years of practice.
- Carbohydrate 178.9116 g
- Cholesterol 0 mg
- Fat 221.1369 g
- Fiber 26.1909998965263 g
- Protein 17.29 g
- Saturated Fat 16.68216 g
- Serving Size 1 1 Serving (1902g)
- Sodium 4737.07 mg
- Sugar 152.720600103474 g
- Trans Fat 11.19444 g
- Calories 2666 calories
Step-by-step
- Cut steak in 3 x 3 pieces. Coat in flour and fry in vegetable oil. Place in bottom of 9 x 13 pan.
- Cut carrots into coins and green peppers into slices. Spread over steak.
- Pour stewed tomatoes tomatoes and tomato sauce over top. Add one can water.
- Bake at 250 degrees until water is evaporated, about 3-4 hours.
Tenderized round steak surrenders completely after three to four hours in a low 250 degree oven, transforming into a fork-yielding cut blanketed by a reduced tomato and vegetable sauce. Achieving this texture relies on understanding how connective tissue breaks down under gentle, prolonged heat while preventing the surface proteins from seizing prematurely.
Managing Protein and Starch for Optimal Texture
Dredging the meat in flour before frying creates a protective barrier that absorbs frying oil and thickens the surrounding braising liquid as moisture evaporates. Cut the round steak into uniform three-by-three-inch portions to ensure even heat penetration across all pieces in the nine-by-thirteen-inch pan. Fry the floured meat in vegetable oil over medium-high heat just until a golden crust forms, turning once at the three-minute mark. Slicing carrots into coins and green peppers into strips directly over the browned meat introduces varying moisture release rates, building structural complexity into the sauce as the tomatoes reduce.Moisture Management and Storage Behavior
Adding one can of water alongside the canned tomato sauce and stewed tomatoes provides the exact volume necessary to sustain a prolonged braising cycle without scorching the bottom of the pan. Monitor the baking process visually; the dish is ready when the added water has entirely evaporated and the remaining sauce clings thickly to the tenderized beef. Prepare this dish up to forty-eight hours in advance and store it covered in the refrigerator, as the resting period allows the connective tissues to soften further. Freezing cooked portions works well for up to three months when sealed in airtight containers, though thaw the frozen meat completely in the refrigerator overnight before reheating it gently on the stovetop over medium-low heat.
