Food and wine pairing: Swiss Steak

By Alisa Star

What says comfort food like Swiss Steak. This recipe is great for the month of March. It’s easy, delicious, and will put a smile on your face and bring you right back to being in your mother’s kitchen for some good old home cooking.

This savory dish pairs perfectly with red or white wine. Either one will complement the flavors of round steak, sauteed onions and bell peppers. For the white wine I would pair a partially oaked dry Chardonnay, such as Kendall Jackson, or Dönnhoff riesling would go well also. If you’re a red wine drinker you want something earthy and acidic. A good Barbaresco will pair excellent with this dish such as Rabaja, or Bruno Giacosa. Enjoy!

Ingredients:
2 pounds bottom round steak
2 teaspoon salt
1 teaspoon ground pepper
¾ cup flour
¼ cup bacon drippings
1 large onion thinly sliced
1 red bell pepper thinly sliced
1 bell pepper thinly sliced
2 cloves garlic chopped
2 stalks celery chopped
1 can diced tomatoes
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon Worcestershire
1 1/2 cup beef broth

Directions:
Preheat oven to 325 degrees

Cut meat to ½ inch slices and salt and pepper both sides. Tenderize the meat with a mallet, until each slice is ¼ in thick. Place flour into a pie pan. Dredge both sides of the meat with the flour mixture.

Add the bacon drippings to just cover the bottom of 4-5 qt dutch oven, place over medium-high heat. Once oil begins to shimmer, add the steaks to the pan, cook until golden brown. Continue to do this until all pieces are browned.

After removing all steaks, add to drippings the sliced onions, bell peppers, and celery. Saute 3 minutes, add garlic and tomato paste, stir well together to combine mixture. Next add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth. Stir to combine. Return the meat to the pan, submerge the meat slices down in the mixture. Cover the pot with the lid and place in the oven and cook for 2 hrs, or until meat is tender to fork.

Leave a Reply