Swiss Steak
This classic Swiss steak features fork tender beef smothered in a rich tomato tomato and slow cooked to perfection. It is comfort food at its best.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 533kcal
- 2 pounds beef bottom round or top sirloin, trimmed of excess fat (See Tip 1)
- 1 cup all-purpose flour
- 1 Tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 ½ cups beef broth (See Tip 2)
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 14.5 ounce can diced tomatoes
- Salt and freshly ground pepper to taste.
Preheat oven to 325º F.
Cut the meat with the grain into serving size pieces. Place the flour, salt and pepper into a ziploc bag or other type of plastic bag. Add the meat and toss to coat on both sides. Tenderize the meat, using a needling device, until each slice is about ½-inch thick. Dredge in the flour again and set aside. (See Tip 3)
Add the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the add the onions and celery and garlic. Sauté for 2 to 3 minutes. Add the garlic; cook 30 seconds or until fragrant. Add the paprika and oregano; stir well to combine.
Whisk together the beef broth, tomato paste and Worcestershire Sauce in a measuring cup. Add to the vegetable mixture; mix well. Add the diced tomatoes; mix well. Correct the seasonings. Return the meat to the pot, submerging it in the liquid. Bring to a simmer. Cover the pot and place it in the preheated 325°F oven. Cook for 1 ½ to 2 hours or until the meat is tender and falling apart.
Yield: 4 to 6 servings. (See Tips 4 and 5)
- Choose meat that has minimal internal fat. Both round steak and top sirloin work well with this recipe.
- I like to use low sodium beef broth. However, you could use regular beef broth and adjust the added salt to taste.
- If you don't have a needling device, you can use whatever device you normally use to pound meat.
- I like to serve Swiss steak over rice. However, you could also serve it over mashed potatoes or with a baked potato. Swiss steak goes well with a lot of different sides such as green beans, steamed spinach, collard greens, broccoli, cauliflower or a simple side salad.
- Leftovers reheat well. Place in a pan over medium low heat and cook until bubbly and the meat is fully heated, about 15 minutes.
Calories: 533kcal | Carbohydrates: 22g | Protein: 29g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 1646mg | Potassium: 710mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 9.4mg | Calcium: 75mg | Iron: 5.1mg