Swissburger Steak with Tomato Gravy and Roasted Russet Potatoes

There are a several people with whom I have been friends for most of my life, but I only see them from time to time. There are other friends who I see at least monthly, if not more often. Those are the people I enjoy seeing so much that I never get burned out from being around them. Friends and food are quite alike in this way.

I could never get burned out on rib eye steaks, cheeseburgers, and barbeque, but to avoid getting burned out on the "other" same old things day after day, I try to mix things up. I don’t like repeating a recipe more than a few times a year. There are so many dishes that work their way into our rotation and are a go-to when we don’t want to have to think about dinner. Sometimes mixing things up doesn’t take much effort at all. It only requires a simple change of one or two ingredients to make something brand new out of an old favorite.

Swissburger steak with Tomato Gravy and Roasted Russet Potatoes is one of those easy recipe changes. Just take the classic hamburger steak with mushroom gravy with mashed potatoes; swap out the mushroom gravy for diced tomato gravy, and trade the mash for roasted potatoes. A little Baby Swiss cheese melted on top gives this dish a step up the ladder.

Sprinkle a little fresh basil on top to wake up the palate, enhance the tomato flavor, and to give it an appearance boost!

 
I hope you enjoy.

Level: Easy

Total time:  45 min

Roasted Russet Potatoes

Ingredients

4 medium Russet potatoes, cut into bite sized pieces

Pam Olive Oil Spray or Olive oil for drizzling

Kosher or Sea Salt

Directions

Preheat oven to 450°. 

Spread potatoes into one layer on a sheet pan. Drizzle with olive oil and sprinkle with salt.

 Roast in preheated oven 40 - 45 minutes until golden brown and fork tender. 



Swissburger Steak

Ingredients

2  lb. ground sirloin (80/20 is best)

1 egg, beaten

½ tsp Italian seasoning

½ tsp kosher salt

½ tsp freshly ground black pepper

1 medium onion, sliced with rings separated

1 can diced tomatoes

1 can beef broth

1/2 Tbsp. Worcestershire sauce 

4 slices baby Swiss

1 Tbsp. fresh basil, torn into small pieces

1 old friend from high school to give his honest opinion of your recipe (optional but recommended)

Directions

Mix ground sirloin, egg, Italian seasoning, black pepper, and salt in large bowl. 
Shape into 4 (1/2 lb.) patties.

 Cook patties in large skillet over med high heat 4 to 5 minutes on each side until browned. Remove from pan. Saute onion in the rendered drippings until softened. 

Add tomatoes, beef broth and Worcestershire sauce. 

Simmer, stirring frequently until reduced by 1/3.

 Return patties to skillet and cover patties with tomato gravy.

 Cover and simmer 10 – 15 minutes, or until thermometer inserted into patties reads 160°.

 Place 1 slice of Swiss on each patty and simmer until cheese is melted.

Let stand 5 minutes before serving to allow the juices to redistribute. 
Sprinkle with fresh basil and serve with roasted potatoes. 

 Set the plated food down in front of an old friend who is willing to taste-test your new recipe. 

 

Elvis gives this one his seal of approval!

*Always cook ground beef  to an internal temperature of 160°. Well done is the only safe option for ground meats. The surface area gives bacteria a lot of little places to hide!