Description
Swiss Steak is a classic comfort dish featuring tenderized round steak slowly baked in a rich tomato-based gravy with onions, peppers, and savory seasonings until fork-tender and deeply flavorful.
Ingredients
- 1 1/2 to 2 lbs round steak, cut into serving pieces
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 325°F (163°C).
- In a shallow dish, combine flour, salt, black pepper, and paprika.
- Dredge each piece of steak in the seasoned flour, coating both sides.
- Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Brown the steaks on both sides, then remove and set aside.
- In the same pan, sauté sliced onion and bell pepper for 4–5 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in diced tomatoes, beef broth, tomato paste, and Worcestershire sauce.
- Return steaks to the pan, spooning sauce over the top.
- Cover and bake for 1 1/2 to 2 hours until meat is very tender.
- Serve hot with plenty of tomato gravy.
Notes
- Add sliced mushrooms for extra depth of flavor.
- Include thinly sliced carrots for a slightly sweeter sauce.
- For stovetop cooking, simmer covered on low for about 1 1/2 hours.
- Store in the refrigerator for up to 3–4 days.
- Freeze for up to 2 months in a freezer-safe container.
- If sauce is too thin, thicken with a cornstarch slurry.
Nutrition
- Serving Size: 1 steak portion with sauce
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 115 mg
