Flavorful Swiss Steak Dinner (Printer-Friendly)
Savory beef simmered in a tomato gravy makes a hearty, melt-in-your-mouth main dish perfect for any meal.
# What You’ll Need:
→ Beef
01 -
1.5 pounds top round steak, pounded to 1/4 inch thickness
→ Dry Seasonings
02 -
1/2 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon sweet paprika
→ Sauce Components
08 -
2 to 4 tablespoons vegetable oil
09 -
2 tablespoons unsalted butter
10 -
2 small sweet onions, thinly sliced
11 -
2 medium carrots, peeled and sliced into 1/2-inch rounds
12 -
4 garlic cloves, minced
13 -
1 1/2 cups beef broth
14 -
28-ounce can diced tomatoes with tomato juice, undrained
15 -
1 1/2 tablespoons Worcestershire sauce
16 -
1/2 teaspoon black pepper
17 -
Salt, to taste
# Steps to Follow:
01 -
Preheat the oven to 350°F. Pound the top round steak until it reaches about 1/4 inch thickness. If necessary, cut the steak into smaller pieces to achieve this thickness.
02 -
Combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and sweet paprika in a large zip-top bag.
03 -
Place the pounded steaks into the bag with the flour mixture. Seal and toss to coat evenly.
04 -
Heat 2 tablespoons vegetable oil in a Dutch oven over medium heat. Working in batches, sear steaks on both sides until golden brown, about 2 to 3 minutes per side. Set steaks aside on a plate.
05 -
Discard excess oil from the pan, then add butter. Once melted, add sliced onions and carrots. Stir occasionally and cook until onions are softened, approximately 8 to 10 minutes.
06 -
Add minced garlic to the pot and cook until fragrant, about 30 seconds. Pour in beef broth and scrape the bottom of the pot to loosen browned bits.
07 -
Stir in diced tomatoes with juice, Worcestershire sauce, and black pepper. Mix well to incorporate all ingredients.
08 -
Place the seared steaks and any accumulated juices back into the pot. Spoon the sauce over the steaks to cover them evenly.
09 -
Cover the Dutch oven and place it in the preheated oven. Cook for 2 to 2 1/2 hours, until the steaks are tender and easily pierced with a fork.
10 -
Remove from oven, taste the sauce and adjust salt as needed. Serve immediately over noodles, mashed potatoes, or rice to soak up the sauce.
# Helpful Hints:
01 -
Pounding the steak tenderizes it and helps ensure a tender final texture. If steaks are too thick to pound effectively, cut them into smaller portions before tenderizing.