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Simple Swiss Steak with Tomato Gravy Recipe
If you are looking for tasty Swiss steak with gravy recipes, you will enjoy the following. This is quite an inexpensive recipe to make but it tastes really good. The meat is sautéed with onion and garlic and then you add mushrooms, tomato paste, and some tarragon to flavor it. Mashed potatoes are great with Swiss steak and gravy recipes because you can pour some of the gravy over the potatoes, but feel free to substitute noodles or rice instead. Serve any vegetable you want with this dish - corn, broccoli, beans or carrots would all work.
Some Swiss steak recipes are made with pounded beef but eye of round, which comes from the back hip of the cow, is quite tender already so you probably will not need to do this. The name of this dish does not refer to Switzerland, like a lot of people assume, but instead to "swissing" which means running fabric through rollers to make it soft. Since Swiss steak recipes are usually made with tough meat, this description of the dish would make sense. Flour features in some Swiss steak recipes but you do not have to coat the meat.
The juicy tomato and tarragon gravy helps to keep the steak moist and juicy and because the meat cooks in the gravy you can make this whole recipe in one pan. Of course, you will need to prepare the potatoes in another one but you do not have to have a pan of gravy because it is in with the meat. If you are the kind of cook who flies into a panic when you have a number of pans on the stove at once, you will like this fact. If you want a healthy, delicious meal for your family, which does not cost the Earth, why not try something different and make this dish? Swiss steak with gravy recipes are suitable for anybody of any age and you will not find this recipe difficult because it is not!
Swiss Steak in a Tarragon and Tomato Gravy
Ingredients -
4 oz can sliced mushrooms, drained
1 sliced onion
1 teaspoon tarragon
6 oz can tomato paste
12 oz water
6 eye of round steaks
4 crushed cloves garlic
2 tablespoons canola oil
Salt and black pepper
Mashed potato, to serve
Corn kernels, to serve
Preparation:
Pound the steaks to tenderize them, if necessary.
Brown the meat in a skillet in the oil on both sides, and then add the onions, garlic, and sauté them with the meat for about 5 minutes or until the onions are translucent.
Add the mushrooms and stir well.
Mix the water with the tomato paste and pour this liquid over the meat.
Stir in the tarragon and some salt and pepper.
Turn the heat down to low and cover the pan.
Cook for about 12 minutes or until the meat is done.
Serve with the mashed potato and corn.
You can pour some of the gravy over the potatoes and some over the steak if you like.
(Serves 6)
Photo Description:
Serve Swiss steak with gravy recipes with any side dishes you like. In the photo, the meat is served with mashed potatoes, which make a wonderful nest for the gravy. The corn kernels add a splash of color and these are easy to make, since you just heat up frozen corn until it is hot. Perhaps you fancy beans, broccoli, or carrots instead, which would go just as well. Swiss steak recipes are usually tender enough for you not to need a knife but it depends which type of steak you use. If you want to use something tougher than eye of round, you will need to tenderize it before cooking.
