Swiss Steak
This Swiss steak recipe with gravy is a classic, comforting dinner with juicy beef slow-braised in a rich tomato sauce with seasonings. It's delicious over mashed potatoes or rice!
Servings: 4 servings
Ingredients
- 1½ to 2 pounds top round steak sliced into 4 steaks
- ⅓ cup all-purpose flour
- salt and freshly ground black pepper to taste
- 4 tablespoons cooking oil divided
- 1 large onion thinly sliced
- 2 carrots thinly sliced
- 1 stalk celery finely chopped
- 3 cloves garlic minced
- 1 cup beef stock
- 28 ounces canned whole peeled plum tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sweet or smoked paprika
- mashed potatoes for serving
- chopped fresh parsley for garnish
Instructions
- Prep. Preheat your oven to 350°F.
- Tenderize the meat. Place the steaks between two pieces of plastic wrap and pound them with a meat mallet until they are ½-inch thick.
- Season and coat the steak. Place the flour on a shallow plate. Pat the steaks dry with a paper towel, generously season them with salt and pepper, and coat them with the flour, shaking off the excess.
- Cook the steaks. Heat 2 tablespoons of cooking oil in a cast-iron skillet over medium-high heat. Add the steaks to the heated skillet and brown on all sides. Remove from the skillet and set aside.
- Cook the veggies. In the same skillet, add the remaining oil. Add onions, carrots, and celery. Cook, stirring, for 5 minutes over medium-high heat. Add garlic and cook for 15 seconds or until fragrant.
- Add the remaining ingredients. Stir in the beef stock and bring to a boil, scraping down any bits with a wooden spoon. Add the plum tomatoes and break them gently with the spoon. Add Worcestershire sauce and paprika, and season to taste with salt and pepper. Simmer for 2 minutes, then return the steaks to the skillet.
- Cover and transfer to the oven. Take your cast-iron skillet off the heat and cover it with a lid or aluminum foil. Transfer the skillet to the oven and continue to cook for 2½-3 hours, or until the beef is fork-tender.
- Serve. Serve the Swiss steak warm, with mashed potatoes and garnished with chopped parsley.
Notes
- Steak options. For this recipe, you can use top round or chuck steak.
- Prep. Make sure to pat-dry the steaks before seasoning them with salt and pepper.
- For extra flavor, use fire-roasted tomatoes and smoked paprika, and add a pinch of cayenne pepper.
- Thicken the sauce. If you want a thick sauce, add a cornstarch slurry once the beef is cooked. Whisk 1 tablespoon of cornstarch with ¼ cup of water until well combined, then add it to the tomato sauce and simmer until thickened.
- You can also make this recipe on the stove. Cover the skillet with a lid and simmer for 2 hours over low heat.
Nutrition
Calories: 456kcal | Carbohydrates: 24g | Protein: 44g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 317mg | Potassium: 1422mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7003IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 5mg
