Super Swiss Steak

When we bought a quarter of a cow we did not realize there may be a few cuts of meat that we would be unfamiliar with.  In an effort to use all that we purchased, we have had to get creative with the unknown sections of beef.  Don’t worry, it’s nothing scary like cow brain or anything like that.  For example, while searching the freezer, trying to use up food we have on hand before a kitchen renovation began, I pulled out two packages of club steak.  Then I selected a beef recipe and doctored it to our liking.  And here’s what we came up with…


It’s a Swiss Steak recipe and let me tell you, it got rave reviews from the Fetch Clan!!  You really could make it with just about any roast or cut of beef.  It was unbelievably tender and tasty.  Most importantly, it was easy and didn’t require much attention.


1 1/2 lbs round or rump beef…or whatever kind of beef you happen to have
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
2 Tbsp olive oil, vegetable oil, any kind of oil you prefer
1 can (16 oz) diced tomatoes
3 onions, peeled and thinly sliced
2 cloves minced garlic
1 tsp crushed dry thyme

Trim any excess fat from the meat and cut into serving size pieces – I cut each piece to about the size of a deck of cards.  Combine the flour, salt and pepper; coat each piece of meat with the flour mixture and sort of press it into the meat.  Heat your oil in a pan, skillet, or Dutch oven, then brown the meat on both sides.  Add in all of the other ingredients.  Stir, cover, then simmer for 1 1/2 to 2 hours.  Super easy!

We served ours with some roasted potatoes.  Those are really easy too and can bake the last 30-45 min of the steak cooking time.  We just sliced ours thinly.  Coated them in a little olive oil, salt and pepper…and I added a little thyme just to mimic the steak recipe.  Place on a baking sheet and bake at 425 until done.

Currently, our kitchen is heavily under construction but once we have some countertops and a stove, we’ll be making this meal again.  Oh, and just what is a club steak?  Apparently, it’s like a delmonico steak, cut from the short loin near the rib end…the T-bone comes from center of the short loin.  The club steak is pretty tender and could be grilled but using this slower cooking method really made it melt in our mouths!

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