Dump Swiss Steak Oamc
Get ready for a comforting, no-fuss dinner with Dump Swiss Steak OAMC, a freezer-friendly recipe perfect for busy weeknights or meal prep enthusiasts. Tender beef round steak is coated in a seasoned flour mixture, seared until golden, then smothered in a rich, savory sauce made from diced tomatoes, tomato sauce, beef broth, and a hint of Worcestershire. Combined with sautéed onions and green peppers, this homestyle dish is slow-cooked to perfection, resulting in melt-in-your-mouth flavor. Whether baked in the oven or simmered in a slow cooker, this hearty classic pairs beautifully with mashed potatoes, rice, or noodles. Ideal for "Once-A-Month Cooking" (OAMC), it freezes exceptionally well and reheats effortlessly, making it a versatile addition to your meal rotation.
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Recipe Information
Ingredients
- 2 pounds Beef round steak
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 1 large Onion, chopped
- 1 large Green bell pepper, chopped
- 28 ounces Canned diced tomatoes
- 15 ounces Tomato sauce
- 1 cups Beef broth
- 1 teaspoons Garlic powder
- 2 tablespoons Worcestershire sauce
Instructions
Trim any excess fat from the beef round steak and cut it into serving-sized portions.
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each piece of steak in the flour mixture until both sides are coated.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the steak pieces for 2-3 minutes on each side, just until browned. Work in batches if necessary.
Transfer the seared steak pieces to a large oven-safe casserole dish or a slow cooker if you prefer that option.
In the same skillet, sauté the chopped onion and green bell pepper until softened, about 5 minutes. Add these to the casserole dish or slow cooker on top of the steak pieces.
In a mixing bowl, combine the canned diced tomatoes, tomato sauce, beef broth, garlic powder, and Worcestershire sauce. Stir well to create the sauce.
Pour the sauce mixture over the steak and vegetables, ensuring everything is evenly covered.
If baking: Preheat the oven to 325°F (165°C). Cover the casserole dish tightly with aluminum foil or a lid and bake for 2 hours, or until the meat is tender.
If using a slow cooker: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the steak is tender and flavorful.
Serve hot with mashed potatoes, rice, or noodles, as desired. Allow the dish to cool completely before freezing for 'Once-A-Month-Cooking'. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the oven.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
