Braised Swiss steaks with caper gremolata

Adam Liaw
Braised steaks is a Liaw family favourite.
Braised steaks is a Liaw family favourite. Photo: William Meppem

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

50g butter

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

Caper gremolata

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.