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Swiss Steak is a classic comfort food that transforms affordable, tougher cuts of beef into a tender, flavorful meal through slow cooking in a rich tomato-based gravy. This recipe brings out deep savory notes and melt-in-the-mouth tenderness, perfect for cozy dinners.
I first tried this recipe on a chilly weekend when I wanted something hearty and satisfying. Now it’s a requested staple when I want to impress with minimal effort.
Ingredients
- Top round steak: a tougher cut that becomes tender with slow cooking, choose steaks about one inch thick for best results
- All-purpose flour: helps create a light crust on the steaks, which thickens the gravy
- Salt, black pepper, garlic powder, onion powder, sweet paprika: combination adds depth and warmth to the meat’s flavor
- Vegetable oil: for searing the steaks and building flavor, opt for a neutral oil with a high smoke point
- Butter: enriches the sauce and softens the vegetables
- Sweet onions: provide sweetness and body to the sauce; select firm onions with no bruises
- Carrots: add natural sweetness and texture
- Garlic cloves: minced fresh for aromatic depth
- Beef broth: forms the base of the sauce; low-sodium is best for controlled seasoning
- Diced tomatoes in their juice: use good quality canned tomatoes for freshness and balance
- Worcestershire sauce: adds complexity with umami notes without overpowering
Instructions
- Searing the Steaks:
- Preheat your oven to 350 degrees Fahrenheit. Pound the steaks to about a quarter inch thick using a meat mallet. If too thick, cut them down first for even cooking. In a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. Add the steaks, seal, and shake to coat them evenly with the seasoning mix. Heat two tablespoons of vegetable oil in a Dutch oven over medium heat. Working in batches so you don’t overcrowd the pan, sear the steaks until they develop a golden brown crust on both sides. Set the browned steaks aside on a plate.
- Cooking the Vegetables:
- Wipe out any excess oil from the pot and add the butter. Once melted, add the sliced onions and carrot pieces. Stir occasionally and cook for eight to ten minutes until the onions soften and become translucent.
- Building the Sauce:
- Add the minced garlic and cook just until fragrant, about thirty seconds, to avoid burning. Pour in the beef broth to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom; this intensifies the sauce flavor. Stir in the diced tomatoes with their juices, Worcestershire sauce, and a pinch of freshly ground black pepper. Combine everything thoroughly.
- Braising the Steaks:
- Return the seared steaks and any juices back into the Dutch oven, nestling them into the sauce. Cover the pot with a tight-fitting lid. Place it in the preheated oven and cook for two to two and a half hours. The steaks should be fork-tender and infused with the rich tomato gravy. Taste and adjust seasoning with salt if needed just before serving.
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I have always loved how the beating technique not only tenderizes the meat but also helps the seasoning stick better. The slow oven braise time gives the kitchen the most wonderful aroma, reminding me of family meals that stretched late into the evening with laughter and full plates.
Storage Tips
Let leftovers cool completely before transferring to an airtight container. Stored in the fridge, Swiss Steak will keep well for up to three days and the sauce actually tastes richer the next day. You can freeze portions for up to three months. Reheat gently on the stovetop in the sauce to keep the meat moist.
Ingredient Substitutions
If you don’t have top round steak try chuck steak or London broil for similar texture and flavor. Cornstarch can replace flour to coat the meat if you want a gluten-free option. Use low-sodium beef broth or make your own for better control over salt levels.
Serving Suggestions
Swiss Steak shines served over creamy mashed potatoes, buttered noodles, or fluffy rice that can soak up all the delicious sauce. Add a simple green vegetable like steamed green beans or roasted Brussels sprouts to balance the meal.
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Serve the Swiss steak hot with mashed potatoes or buttered noodles to soak up the sauce. Leftovers taste even better the next day.
Frequently Asked Questions About Recipes
- → What cut of beef works best for this dish?
Round steak, chuck steak, or cubed steak are ideal due to their tougher texture, which becomes tender through slow cooking.
- → How does the tenderizing technique work?
The beef is pounded thin using a mallet or similar tool to break down fibers, ensuring a softer bite after simmering.
- → Can this be made in a slow cooker?
Yes, it adapts well to slow cooker cooking, allowing the beef to tenderize gradually in the tomato sauce over several hours.
- → What sides pair well with this beef dish?
Mashed potatoes, noodles, or rice are excellent choices as they absorb the rich tomato sauce beautifully.
- → How should leftovers be stored?
Allow to cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently with extra sauce to maintain moisture.
- → What spices enhance the tomato sauce?
A blend of garlic powder, onion powder, sweet paprika, black pepper, and Worcestershire sauce adds depth to the savory sauce.