Cherry & Dennis Helper Habitat
Swiss Steak with Tomato and Onions
番茄洋蔥慢煮瑞士牛扒
Recipe overview
Six beef chuck steaks braise slowly in thick tomato-onion gravy until fork-tender.
01
Ingredients
Main ingredients
- 800 g beef chuck
- 2 piece onion
- 3 clove garlic
Coating
- 3 tbsp all-purpose flour
Seasoning
- 1 tsp salt
- 1/2 tsp Black pepper
- 2 tbsp olive oil
- 3 sprig thyme
Sauce
- 400 g canned chopped tomatoes
- 1 tbsp tomato paste
- 400 ml beef stock
- 1 tbsp Worcestershire sauce
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- pot
- tongs
- wooden spoon
- food thermometer
- serving plate
03
Steps
Step 1
Cut six steaks
Divide 800 g beef chuck into exactly 6 steaks.
Step 2
Slice aromatics
Slice both onions and chop all 3 garlic cloves.
Step 3
Season and flour
Coat all 6 steaks with all salt, pepper and flour.
Step 4
Heat oil
Heat oil exactly 2 minutes.
Step 5
Brown steaks
Brown 2 batches for 6 minutes each, 12 total; change at 6 minutes.
Step 6
Soften onions
Cook onions exactly 8 minutes.
Step 7
Cook garlic and paste
Stir in garlic and tomato paste exactly 1 minute.
Step 8
Add liquids
Add tomatoes, stock, Worcestershire and thyme; cook 3 minutes.
Step 9
Return steaks
Return all 6 steaks and nestle in gravy.
Step 10
Braise
Cover and braise exactly 80 minutes, turning at 40 minutes.
Step 11
Check and reduce
Confirm at least 71°C and simmer uncovered exactly 10 minutes.
Step 12
Rest and serve
Rest exactly 5 minutes and serve all 6 steaks with gravy.
Common mistakes
- Starting the heat before mise en place is complete causes uneven doneness.
- Crowding the pan makes meat release water instead of browning evenly.
- Serving without checking the stated centre doneness or tasting the sauce.
Tips
Measure every ingredient by group before starting.
Adjust salt and pepper gradually only after the sauce has reduced.
