Thanks very much for posting this. I picked up a couple of cheap "outside round" (Canada) steaks that realized were likely to be really tough... but some searching around turned up recipes for Swiss Steak. I also realized that I have been mixing up Swiss steak and Salisbury steak for the last 5 or 6 decades and had never made Swiss Steak before. Only changes I made were based on what I had - jalapeno pepper instead of celery, garlic powder instead of real thing, fresh tomatoes instead of canned - but the result was extraordinary. I probably could have thrown out the steak and just eaten the gravy (yes it was that good) but after a bit over an hour of simmering the steak was already tender enough as long as I cut across the grain. I was only eating one of the four pieces tonight so I'm letting the other three cool in the gravy and will see how they reheat tomorrow.
I made this for dinner and it was AMAZING! Followed the recipe exactly, but sides were mashed potatoes and broccoli (what I had on hand). Husband and son rated it a 10! Thank you very much for such a great recipe.
My favorite thing to do when I make Swiss steak is to throw some extra flour in it to make it a bit thicker, cut up the steak, and then throw it in a bowl with some rice. It’s my signature meal, my Triple S- Swiss Steak Stew.
That's one decadent Sunday supper! My mother made Swiss Steak with either round steak or a blade roast. She never used tomato though, it was always a brown gravy. I miss you, Mom! I've never made creamed corn before and that addition of crispy lardons was fabulous food porn!
If you wanna take the cream corn to the next level, chop up the cobs and simmer them in water for half an hour or so, reduce the liquid to 1 cup and use the corn stock instead of milk.
Hello Chef Parisi, your videos explain what makes the food taste better. The font,, Mayard , reaction, and so The fone, Mal The fone, Mallar, reaction and so much more. The best culinary instructor. You explain if you cook, feel the love of it, and watch every detail. So well done. Best Regards.
Absolutely amazing dish! So worth the effort and time! Just finished eating it with my family. Everyone loved it, even the pickiest on all eaters! Thank you, Chef Billy!! One more treasure in my recipe book!
I made this today along with some homemade mashed potatoes. The swiss steak turned out great but the creamed corn... Oh wow, everyone LOVED it. I'll be making that as a side dish again very soon. Thank you for taking the time to share the content you do!
Hi Chief I’ve been watching you for over a year but I was watching on FB . I love that I’ve found you on TH-cam it’s easier for me.. Thanks from Fishers Indiana 🤗🙏
This is an amazing recipe. Full of flavor and so very tender. I only had 3 cloves of garlic but it still worked well! Oh I also used sweet Vidalia onions. I always use these.
I always made my swiss steak (as my grandmother did) with mashed motatoes, corn and peas - by the end i would mix it all together.... the cream corn im goi g to try as it is corn seasin Thanks! I cant wait!!
I'm so happy you made this recipe!! My mom made Swiss Steak for us growing up and it was my favorite dish. It's interesting though because she didn't use carrots or celery, but used corn as the other vegetable in the sauce with the tomatoes, onions and garlic. So to see it cooked a slightly different way (looks delicious!) and creamed corn as the side dish is perfect! Thank you!
Looks very tasty. My husband would really love this. I used to make my swiss steak from round steak. It is getting harder and harder to find round steak around my area so I have switched over to cube steak. Round steak has a deeper, richer flavor but since it was harder to find we just have to live with it. Cube steak does not require a longer cooking time. I live in a small community and the bigger stores are more than 30 miles away.
When I was a kid my mom’s Swiss steak had a round bone in it. You can’t find that cut any longer. I think mashed potatoes goes best with steak due to the gravy. This did look delicious.
I've always used red wine, I'm going to try worcestershire sauce next time. I usually add some tomato paste as well when I add the san marzano tomatoes.
We raise our own steer for meat and it’s never a red like you see the store. Some of the red is from being exposed to oxygen but what they don’t tell you is that when a steer is stressed when they’re slaughtered, like in Slaughter houses, adrenaline is running through them and that will also make it red and tough. Our steers are never slaughtered under stress.
I roast my corn cobs to dark golden in color and add one or two to my chicken stock. It really gives a nice, corn sweetness and toasty flavor. Great for chicken tortilla soup.
Just tried this using chuck roast and it was excellent. I browned the meat in two batches and had a problem with fond burning by the time the second batch was complete. Fond was black and bitter, so I wiped out the pan before proceeding with vegetables. In reviewing the video again, I can see at the 4:00 mark the fond is black. Any guidance from anybody?
I've made this using many different cuts. Cheap "patio" steaks, round steaks, rump roast also works just have to cut slices off. You can tenderize or not. You can even ask the butcher to run the steaks through the tenderizer for you. Whatever tough cut you choose will get tender when you slow cook it
This is a great recipe. However, instead of cooking it on the stove for 2 hours, I used my Instant Pot. Next time I will use a trivet inside the IP to keep the steaks from breaking apart. It was delicious.
Commis means clerk in french, un commis de cuisine is a kitchen clerk, anyonenunder the chef and sous chef. The word has the same root as commissaire or commissioner, even related to commit.
Ur right. Cooking IS fun. I’m at work on Friday ready to head to the grocery stores for ingredients and prep for weekend meals- your shakshuka recipe and a separate frijoles blancos recipe.
@@ChefBillyParisiSorry for the comment. I live in North Cornwall and meat is pretty expensive, going through some difficulties but this is no excuse for writing something so flippant. Thank you for your video. (I will delete my comment soon).
If it helps, this is a recipe for taking the cheapest cuts of beef you can find and turning them into something delicious and tender. But yeah, even the cheapest cuts are expensive these days. What I can say though is that I made this with a pack of two outside round steaks for less than $10 while similarly sized packs of more common steaks were $30 or more. Before the long slow cook the steaks were really (really) tough, but when finished they were as tender as you could want.
That's very close to the way my mother made Swiss steak, back in the 60s-70s. Looks delicious! ❤
Thanks very much for posting this. I picked up a couple of cheap "outside round" (Canada) steaks that realized were likely to be really tough... but some searching around turned up recipes for Swiss Steak. I also realized that I have been mixing up Swiss steak and Salisbury steak for the last 5 or 6 decades and had never made Swiss Steak before.
Only changes I made were based on what I had - jalapeno pepper instead of celery, garlic powder instead of real thing, fresh tomatoes instead of canned - but the result was extraordinary. I probably could have thrown out the steak and just eaten the gravy (yes it was that good) but after a bit over an hour of simmering the steak was already tender enough as long as I cut across the grain. I was only eating one of the four pieces tonight so I'm letting the other three cool in the gravy and will see how they reheat tomorrow.
Man you got me jonesin for some Swiss steak.
I made this for dinner and it was AMAZING! Followed the recipe exactly, but sides were mashed potatoes and broccoli (what I had on hand). Husband and son rated it a 10! Thank you very much for such a great recipe.
My favorite thing to do when I make Swiss steak is to throw some extra flour in it to make it a bit thicker, cut up the steak, and then throw it in a bowl with some rice. It’s my signature meal, my Triple S- Swiss Steak Stew.
That's one decadent Sunday supper! My mother made Swiss Steak with either round steak or a blade roast. She never used tomato though, it was always a brown gravy. I miss you, Mom! I've never made creamed corn before and that addition of crispy lardons was fabulous food porn!
If you wanna take the cream corn to the next level, chop up the cobs and simmer them in water for half an hour or so, reduce the liquid to 1 cup and use the corn stock instead of milk.
Hello Chef Parisi, your videos explain what makes the food taste better. The font,, Mayard , reaction, and so The fone, Mal The fone, Mallar, reaction and so much more. The best culinary instructor. You explain if you cook, feel the love of it, and watch every detail. So well done. Best Regards.
Absolutely amazing dish! So worth the effort and time! Just finished eating it with my family. Everyone loved it, even the pickiest on all eaters! Thank you, Chef Billy!! One more treasure in my recipe book!
Many thanks! Appreciate you trying it
@@ChefBillyParisi Thank You for sharing it!
You never cease to amaze, Chef Parisi.
DUDE, this looks AMAZING!!!
I enjoy cooking and I enjoy watching you cook. You cook how I like to eat. Much love.
My mom always served it over egg noodles or white rice.
I made this today along with some homemade mashed potatoes. The swiss steak turned out great but the creamed corn... Oh wow, everyone LOVED it. I'll be making that as a side dish again very soon. Thank you for taking the time to share the content you do!
Hi Chief I’ve been watching you for over a year but I was watching on FB . I love that I’ve found you on TH-cam it’s easier for me.. Thanks from Fishers Indiana 🤗🙏
This is an amazing recipe. Full of flavor and so very tender. I only had 3 cloves of garlic but it still worked well! Oh I also used sweet Vidalia onions. I always use these.
It was really good, thanks for the recipe!
I've never cared much for creamed corn, but something tells me I will love your version. I can't wait to try it!
Love this recipe. I too used to make it many years ago. Thank you for bringing it back.
I always made my swiss steak (as my grandmother did) with mashed motatoes, corn and peas - by the end i would mix it all together.... the cream corn im goi g to try as it is corn seasin
Thanks! I cant wait!!
Love It Billy!! Greetings From Detroit!
I'm so happy you made this recipe!! My mom made Swiss Steak for us growing up and it was my favorite dish. It's interesting though because she didn't use carrots or celery, but used corn as the other vegetable in the sauce with the tomatoes, onions and garlic. So to see it cooked a slightly different way (looks delicious!) and creamed corn as the side dish is perfect! Thank you!
I cheat I use cube steaks and a crock pot to finish after sauté all the ingredients.. I also add 1 can of rotella tomatoes and peppers. Love it
Making today sounds amazing!
Looks very tasty. My husband would really love this. I used to make my swiss steak from round steak. It is getting harder and harder to find round steak around my area so I have switched over to cube steak. Round steak has a deeper, richer flavor but since it was harder to find we just have to live with it. Cube steak does not require a longer cooking time. I live in a small community and the bigger stores are more than 30 miles away.
I have a local butcher and have them cube any cut I ask for. It’s great I get cubed top or bottom round steaks as well as cubed flank steak..
Gosh, I haven't had Swiss Steak since I was a kid, and I'm not sure why. It's delicious!! Thanks for the reminder.
Thank you...
When I was a kid my mom’s Swiss steak had a round bone in it. You can’t find that cut any longer. I think mashed potatoes goes best with steak due to the gravy. This did look delicious.
I've always used red wine, I'm going to try worcestershire sauce next time. I usually add some tomato paste as well when I add the san marzano tomatoes.
Wowww.. lookin so good n yummy..😊😂
Cuánto tiempo en la pot?
-wonderfully, I even have mushrooms to add to these ingredients.
STUNNING
We raise our own steer for meat and it’s never a red like you see the store. Some of the red is from being exposed to oxygen but what they don’t tell you is that when a steer is stressed when they’re slaughtered, like in Slaughter houses, adrenaline is running through them and that will also make it red and tough. Our steers are never slaughtered under stress.
The chore is the aftermath of cooking which is the doing the cleaning up of the pots and dishes. lol.
I actually enjoy that part. It’s quiet, it’s soothing. It’s like the cool down after a workout.
All real food cooking makes a lot of clean up
I roast my corn cobs to dark golden in color and add one or two to my chicken stock.
It really gives a nice, corn sweetness and toasty flavor.
Great for chicken tortilla soup.
Chef - do you think that a Crockpot can be used to finish up the meat and sauce?
A tablespoon of vinager and 2 tbsp sugar takes it to the next level. Bit of red dry wine too.
Since I don’t like the cream part, wonder what it would be like to add vegetable broth instead
How long in the pot?
Is the corn supposed to be a side or do you put the swiss steak over top of it?
Just tried this using chuck roast and it was excellent. I browned the meat in two batches and had a problem with fond burning by the time the second batch was complete. Fond was black and bitter, so I wiped out the pan before proceeding with vegetables. In reviewing the video again, I can see at the 4:00 mark the fond is black. Any guidance from anybody?
I’d adjust your heat a bit. Black isn’t the end of the world, scorched is.
What I would give to cook a dish like this but meat prices are thru the roof
I've made this using many different cuts. Cheap "patio" steaks, round steaks, rump roast also works just have to cut slices off. You can tenderize or not. You can even ask the butcher to run the steaks through the tenderizer for you.
Whatever tough cut you choose will get tender when you slow cook it
Also, if you have a Costco or Sam's close, it's worth it to get a membership just for the savings on meat!
Omg that’s Dope. I deglazed w red wine. Oh mama Bill
I always get my wife’s affirmations after I know I made a bomb ass meal too lol
My mom always made creamed corn. Creamy, salty, not sweet. Corn is too sweet these days. I did make the steak though very delicious.
vewry interesting haven't heard of it
This is a great recipe. However, instead of cooking it on the stove for 2 hours, I used my Instant Pot. Next time I will use a trivet inside the IP to keep the steaks from breaking apart. It was delicious.
Do you season your Swiss Steak with anything besides salt and pepper? Suggestions
Nope. No need
What would be the UK equivalent of top round?
Most likely, topside. 😊
No green/red peppers??
Did you see it in the recipe?
I only have carrots and onions. Is that going to be okay?
I go with rice or potato.thank you .
I always thought commis was chef slang for cooking homies
Well, it kind of is. Commis a French term for chef in training combined with homies. I’m a 80’s - 90’s kid.
Commis means clerk in french, un commis de cuisine is a kitchen clerk, anyonenunder the chef and sous chef. The word has the same root as commissaire or commissioner, even related to commit.
Can you easily modify this into Beef with Hungarian Sauce?
Ur right. Cooking IS fun. I’m at work on Friday ready to head to the grocery stores for ingredients and prep for weekend meals- your shakshuka recipe and a separate frijoles blancos recipe.
Same flavor for all dishes
😋😋😋😋😋😋
Pro tip: peel the celery too.
Waste of time and not necessary
Looks great, but not an English dish! Love your videos...have really improved my cooking.
Serious question, why does every TH-cam cook have the same white kitchen?
Check out Daddy Jack Chaplin cooking with the blues. You will thank me, I promise.
How on earth do you expect me or anyone to afford a piece of meat like that, it’s a complete joke.
It’s top round, it’s still on the very affordable side of beef. I think it was 18-20 for that piece of meat.
@@ChefBillyParisiSorry for the comment. I live in North Cornwall and meat is pretty expensive, going through some difficulties but this is no excuse for writing something so flippant. Thank you for your video. (I will delete my comment soon).
If it helps, this is a recipe for taking the cheapest cuts of beef you can find and turning them into something delicious and tender.
But yeah, even the cheapest cuts are expensive these days. What I can say though is that I made this with a pack of two outside round steaks for less than $10 while similarly sized packs of more common steaks were $30 or more. Before the long slow cook the steaks were really (really) tough, but when finished they were as tender as you could want.
It's crazy oversalted! Salt, salt, salt!
Season to taste does not mean over salted, it means properly seasoned. Now if you want to use less or cake it on there, that’s up to you.
You are in control of the salt.
Great video from Chef, as always. Trump 2024, Never Surrender!
who's Trump
Musk is president, trump is first lady
IMO, you should leave the cream out your recipe and simply make fried corn. I do like @shewmonohoto's idea to use the corncob.