Some things never go out of style. Bring back the good ole’ days with the Timeless Swiss Steak. Your choice of round, cube, or minute steaks are slowly cooked with a back-to-basics veggie gravy sauce and served on top of creamy mashed potatoes or buttery noodles for a grandma-approved square-meal deal. Don’t let another minute go by without trying Timeless Swiss Steak. Time’s a-wastin’!
Ingredients
- 2 carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/2 onion, cut into 1/2-inch pieces
- 2 cloves garlic, sliced
- 1 1/2 pounds round, cube, or minute steaks
- salt, to taste
- black pepper, to taste
- 1/4 cup flour
- 1 tablespoon olive oil, plus more, to taste
- 1/2 cup white wine
- 1 cup beef broth
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon cornstarch, optional
- 1 tablespoon water, optional
- mashed potatoes or noodles, optional, to taste, cooked and warm, for serving
Directions
Step 1 –In a slow cooker, add the carrots, the celery, the onion, and the garlic and stir to combine.
Step 2 –On a flat surface covered with parchment paper and using a meat mallet, pound the steaks until they are an even 1/4-inch in thickness. If you are using cubed steaks, they do not need pounded.
Step 3 –Season the steaks with the salt and the black pepper on both sides.
Step 4 –In a medium shallow dish, add the flour.
Step 5 –Dredge both sides of each of the seasoned steaks in the flour.
Step 6 –In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Step 7 –Add the dredged steaks to the heated olive oil and brown on both sides, about 2 minutes per side, making sure to add more of the extra olive oil if the pan looks dry.
Step 8 –Transfer the browned steaks to the slow cooker on top of the vegetable mixture.
Step 9 –In the same skillet, add the white wine and scrape the bottom using a wooden spoon to release the browned bits.
Step 10 –Add the white wine with the browned bits, the beef broth, the tomatoes and their juices, the tomato paste, the Worcestershire sauce, the thyme leaves, the salt, and the black pepper to the browned steak mixture in the slow cooker and gently stir to combine.
Step 11 –Cover the slow cooker and cook until the steaks are fork-tender and the beef reaches an internal temperature of 145 degrees F, about 6-8 hours on low or 4-5 hours on high.
Step 12 –If the sauce mixture seems too thin, in a small bowl, add the cornstarch and the water and stir to combine.
Step 13 –Transfer the sauce to a saucepan and place it over medium-high heat.
Step 14 –Bring the sauce to a simmer.
Step 15 –Add the slurry mixture, a little at a time, while the sauce simmers and stir to combine.
Step 16 –Repeat adding the slurry mixture until the sauce reaches your desired thickness.
Step 17 –Serve the steaks over the mashed potatoes, topped with the sauce.
