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Recipes
Classic Simmered Swiss Steak

Simmering

Classic Simmered Swiss Steak

15 min prep

90 min cooking

Serves 6

Difficulty 1/5

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

Ingredients

1½ lb (750 g) Boneless Beef Blade Simmering Steak (or 1 lb 14 oz/900 g Bone-in), ¾ inch (2 cm) thick Salt and fresh ground pepper 1 tbsp (15 mL) vegetable oil 1 medium Spanish onion, sliced 1 EACH small sweet red and green pepper, cut into thin strips ½ cup (125 mL) EACH red wine and tomato juice ¾ cup (175 mL) steak sauce 1 lb (500 g) baby new potatoes, halved, or regular red potatoes, cut into 2-inch (5 cm) chunks

Get Ingredients

Directions

1. Pat steak dry with paper towel; season all over with salt and pepper. Heat oil in a large deep ovenproof skillet over medium-high heat. Brown steak on both sides; transfer to a plate and set aside. 2. Preheat oven to 325°F. Add onion and red and green peppers to pan; cook, stirring, for 4 to 5 minutes or until softened. Stir in wine and tomato juice, scraping up bits stuck to pan. Stir in steak sauce and bring to boil; add potatoes and return steak and accumulated juices to pan. 3. Cover and cook in 325°F oven for 1¼ hours, or until beef and potatoes are fork-tender.

Tip

Simmering steaks are great for entertaining since they can be made a day ahead. Flavours meld together as the dish sits, so it tastes even better the next day. Gently re-heat in the oven, microwave or slow cooker to serve.

How to Cook It

Simmering
Oven Roasting

Cuts Used in This Recipe

Steaks

Blade Simmering Steak

Chuck Roll

Boneless Bottom Blade Pot Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.