Swiss steaks – cheaper steak cuts stewed until tender in a creamy sauce – were a staple Aussie dish through the 1970s and '80s. The caper gremolata here adds a little bit of zing.
1.6kg thick topside or round steaks, in 6 equal portions
salt and freshly ground black pepper
1 brown onion, thinly sliced
1 tbsp plain flour
2½ cups beef stock
½ cup white wine (optional)
1 tbsp soy sauce
1 tbsp dijon mustard
150g sour cream
freshly ground black pepper
½ cup finely shredded parsley
grated rind of ½ a lemon
1 tbsp finely chopped capers
1 clove garlic, finely chopped
¼ cup extra virgin olive oil
1. Heat your oven to 170C. Season the steaks well with salt and pepper. In an ovenproof casserole over a high heat, fry the steaks in a little of the butter until well browned. Remove and set aside.
2. Add the remaining butter and the onion to the pan and fry until lightly browned. Add the flour and fry for about 2 minutes, then add the stock, wine, soy sauce, mustard and sour cream, stirring to combine.
3. Return the steaks to the pot, cover with its lid and place into the oven until the steaks are tender, about 1 hour and 15 minutes. Adjust the seasoning.
4. While the steaks are cooking, make the gremolata by mixing the ingredients together in a bowl. Serve the steaks topped with the gremolata and a grind of black pepper.