I set out to recreate various classic North American beef recipes, with venison, in the last couple weeks. While Swiss Steak wasn’t one I grew up with, it was one people have asked me about, so I decided to try it. We love it!! How have I never made it before!? As usual, I stripped this down to a bare bones recipe that won’t sacrifice flavour, but won’t eat up unnecessary time either. Nothing is more frustrating that seeing a recipe you want to make, only to discover that it’s actually got a bazillion ingredients and weird steps. Nothing makes me close a browser or flip a page faster than that.
I chose to bake this, because I wanted the flavour that went along with slow baking and the natural sugars carmemalizing. I’m sure you could make this in a crockpot, on low all day. If you do use this recipe like that, let me know! Otherwise I may have to try it out myself and see.
We had it on rice. With no extra vegetables. Because thats just how our day went. I was so glad I made this the day before and tucked it in the fridge, as I’m not sure what I would have done for dinner otherwise! Marius asked me to make it again, and he thinks on mashed potatoes would be delicious! Last night he also asked if I could add Chicken Fried Venison Steaks to the meal plan…with mashed potatoes as well. I’m sensing a theme here? Steak+Mashed potatoes is definitely the way to my husbands heart!
Baked Venison Swiss Steaks
1 1/2 lbs braising steaks
1 onion, cut into thick slices
400 ml can tomato sauce
2 tsp oregano
1-2 tsp sea salt
2 tbsp brown sugar
Stir tomato sauce, oregano, salt and brown sugar together in a 2 qt baking dish. 8×8 or 7×11 works well. Nestle the steaks and onions in the sauce, spooning a bit overtop of them as well. Cover with tinfoil and bake at 350F for 1 1/2 hours. Alternatively, cover your dish and put it in the fridge for unto 3 days until you’re ready to bake it!