Short ribs and other variations may be braised in a prepared brown sauce or espagnole instead of a specially made sauce. Omit steps 4, 5, and 6.
If desired, use 1 lb (500 g) chopped canned tomatoes instead of the purée.
Instead of the short ribs, use beef round steaks, about 5 oz (150 g) per portion. Omit celery and carrot if desired.
Reduce flour to 2 ^ oz (75 g). For braising liquid, use 2 î/2 pt (1.25 L) brown stock, 21/z lb (1.25 kg) chopped canned tomatoes with their juice, and 1î4 lb (625 g) tomato purée. Season with bay leaf, oregano, and basil. After removing cooked steaks, reduce sauce to desired consistency. Do not strain. Garnish each portion with chopped parsley.
Prepare as in first Swiss Steak recipe. When steaks are cooked, finish the sauce with 1 pt (500 mL) sour cream, 2'/2 fl oz (75 mL) Worcestershire sauce, and 2 tbsp (30 g) prepared mustard.
Swiss Steaks in Red Wine Sauce
Prepare as in first Swiss Steak recipe, but add 1 pt (500 mL) dry red wine to the braising liquid.
Allow 1 lb (500 g) oxtails per portion. Cut into sections at joints.
Braised Lamb Shanks
Allow 1 lamb shank per portion. Add chopped garlic to mirepoix if desired.
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