Swiss Steak Recipe
Tenderize round steak with a mallet, sear it until golden, and braise slowly in a rich tomato gravy with carrots and onions until fork tender. A classic, comforting meal.
Equipment
- Meat tenderizer
- Dutch oven
Ingredients
- 1 ½ pounds round steak
- ½ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil or as needed
- 2 yellow onions chopped
- 2 carrots chopped
- 28 ounces canned diced tomatoes with juices, 1 can
- 10 ounces beef broth 1 can
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch optional
Instructions
- Heat the oven to 350°F before preparing the beef. A fully heated oven keeps the braise steady from the moment the covered Dutch oven goes in.
- Pound the round steak with a meat mallet until it is ½-inch thick throughout. The steak should look evenly flattened, with no thick, untouched sections around the edges.
- Mix the flour, paprika, garlic powder, black pepper, and salt to taste, then coat the steak thoroughly in the seasoned flour. A light, even coating should cover the surface without forming thick clumps.
- Warm 1 tablespoon of olive oil in a Dutch oven over medium heat, then brown the floured steak on both sides, adding more olive oil as needed. Listen for a lively sizzle and look for a deep golden-brown crust before moving each piece.
- Arrange the chopped onions and carrots across the bottom of the Dutch oven, then set the browned steak over them. The vegetables form a flavorful bed that softens into the gravy as the beef cooks.
- Pour in the diced tomatoes with their juices, beef broth, and Worcestershire sauce, leaving out the cornstarch, then cover the pot and braise for 2 ½ to 3 hours. The gravy should bubble gently around the edges, and a fork should slide into the beef with little resistance when it is ready.
- Spoon the steak and tomato gravy over mashed potatoes for serving. The finished sauce should look glossy and lightly thickened, with tender vegetables tucked around the beef.
Notes
Tenderness cue: If the beef remains chewy after cooking, cover tightly and continue braising for another 30 to 45 minutes until a fork slides in smoothly.
Heat control: Maintain a gentle, quiet bubble. A vigorous boil will tighten lean beef fibers and make the meat tough and dry.
Gravy tip: If the sauce is too thin, simmer uncovered briefly or stir in the optional cornstarch slurry. If it becomes too thick, loosen with a small splash of beef broth.
Storage: Store leftover steak completely covered in its gravy in an airtight container in the refrigerator to keep the beef moist. Reheat gently in a covered skillet with a splash of broth.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.