Braised Swiss steaks with caper gremolata

Name: Braised Swiss steaks with caper gremolata
Cook time: 1 h 30 min
Yield: 6
Cuisine: European
Ingredients: 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

Adam Liaw

May 10, 2017

Braised steaks is a Liaw family favourite.William Meppem

easyTime:1-2 hoursServes:6

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.

Ingredients

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

Method

Step 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.
Step 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.
Step 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.
Step 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.