Swiss Steak

For whatever reason, Seattle just can’t figure out if it wants summer to stick around this year. After a few gloriously beautiful weeks, temps have dropped, clouds have returned and there’s a tinge of wetness back in the air. I’m no longer traveling to Texas each month for work, so I’m missing an escape to sunshine right now and instead turning to comfort foods to bring a little cheer to my day.

I’ve posted about several of my favorite cozy, comfy dinners to date (Jambalaya & Stuffed Peppers come to mind in particular) because they not only taste delicious, but create scents that fill the house and stick in your brain as warm and pleasant. This dish is exactly the same – introducing: Swiss Steak.

All in all, this meal is a classic meat-and-potatoes (sans potato) type dish, only containing 4 core ingredients served over egg noodles. I know it doesn’t sound like much, but when these ingredients cook down over the course of 2-3 hours, they turn into something seriously enjoyable and memorable.

This is a meal that cooks over a period of a few hours, so if you are planning to make it, be sure to set aside enough time to cook properly.

As always, if you give this a try I’d love to hear from you! Leave a comment below, or you can always reach me through the Weekend Baker Blog FaceBook page.

Happy cooking!

 

Ingredients


  • 1 lb top round steak for London broil (or other cheap steak cut ~ 1 in. thick)
  • 1 large onion, sliced
  • 4 celery stalks, chopped
  • 2 c. baby carrots, whole
  • 2 tbsp. oil (canola or vegetable)
  • 2 cubes beef bouillon
  • 2 tbsp. all-purpose flour
  • Salt
  • Pepper
  • 12 oz. egg noodles, extra wide

Instructions


  • In a small bowl, mix flour with salt/pepper to taste.
  • Rub flour mix over steak until covered.
  • In a large skillet (skillet should have a lid), heat oil until hot and add steak.
  • Brown steak on all sides and remove from heat.
  • Drain excess oil (if any) and scrape any crisp from the pan but don’t dispose – it adds flavor!
  • Prepare beef bouillon by dissolving the cubes in 4 c. boiling water (I accomplish this by microwaving the water + bouillon cubes in a microwave-safe container for about 4 minutes)
  • Return steak to skillet and add celery, onion, carrot and bouillon. Cover and bring to a boil.
  • Reduce to a hearty simmer and cook for 2 hours, covered.
  • Prepare egg noodles in a separate pot.
  • Serve Swiss Steak, veggies and sauce over a base of noodles.

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