Easy Swiss Steak
User Reviews
4.6
Easy Swiss Steak
Description
The recipe begins by tenderizing ½-inch thick slices of bottom round roast using a mallet, fork, or pairing knife to break down the fibers. The beef is seasoned with salt and pepper, dredged in flour, then seared until both sides develop a browned crust. Onions and garlic are sautéed in the same skillet to build flavor, followed by tomato paste and canned diced tomatoes. Beef broth, Italian seasoning, and Worcestershire sauce complete the braising liquid.
The seared meat simmers in the sauce, softening over time to produce fork-tender pieces bathed in a savory tomato gravy. The flour coating and tomato paste contribute to a thick and hearty texture. Garlic and Italian herbs add aromatic depth. This dish suits casual dinners where tender meat in sauce is desired.
Leftover Swiss Steak keeps well refrigerated for several days and can be reheated gently to preserve texture. Adding broth or water when reheating helps maintain sauce consistency. It also freezes well when thawed in the fridge and reheated carefully.
Ingredients
- 2 pounds bottom round roast Cut into ½" thick slices
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ½ cup flour all-purpose
- 3 tablespoon olive oil
- 1 onion sliced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 14.5 ounce diced tomatoes 1 can
- 2 cups beef broth low sodium
- 2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon parsley freshly chopped
Instructions
- Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
- Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
- Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
- Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
- Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
- Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1½ hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
- Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if the sauce becomes too thick.
- Freeze leftovers for 2 to 3 months, thawing overnight in the fridge before reheating to maintain meat texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 768mg | 32% |
| Potassium | 908mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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