Swiss Steak Recipe
Swiss Steak is a classic preparation of tenderized slices of round steak, slowly braised in a rich tomato broth for a rich and comforting meal.
Servings: 5 servings
Ingredients
- 4-6 top round roast steaks about 2 pounds
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 3 tablespoons extra virgin olive oil
- 1 cup chopped sweet onion
- 1 cup chopped carrots
- 2 cloves garlic minced
- 14.5 ounce can of petite diced tomatoes
- 14.5 ounce can beef broth
- Optional: Fresh parsley for garnish
Instructions
- Prepare round roast steaks by tenderizing thoroughly, on both sides.
- Whisk together the flour, salt, pepper and paprika and place in a shallow plate or dish.
- Coat each top round steak in the flour, making sure to cover all sides. Set aside.
- In a large dutch oven, heat oil over medium high heat.
- Sear the prepared steaks on all sides until golden brown. Remove and set aside.
- Add the onion, carrots and garlic and cook for about two minutes, scraping the bottom of the pan as they cook.
- Return the steaks to the pan, placing them on top of the veggies.
- Add both cans of the tomatoes and the beef broth and bring to a simmer.
- Reduce heat to low and simmer for 2 hours.
- Remove from heat and serve over mashed potatoes.
- Optional: For a super thick sauce, you can add a cornstarch slurry to the broth a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave or on the stove in the sauce. Use lower heat because steak can become tough when reheated.
Nutrition
Calories: 502kcal | Carbohydrates: 19g | Protein: 53g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 147mg | Sodium: 867mg | Potassium: 990mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5471IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 6mg
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