Light Swiss Steak
Transform your weeknight dinner routine with this hearty yet healthy Light Swiss Steak recipe, a comforting classic made lighter for modern tastes. Tender top round steak is gently simmered alongside a vibrant medley of onions, green bell peppers, and carrots, all bathed in a flavorful tomato-based sauce infused with garlic, Worcestershire sauce, and a hint of thyme. This feel-good dish is prepared in a single skillet or Dutch oven, making cleanup a breeze, while its slow-cooked richness delivers melt-in-your-mouth results. Perfect for a family dinner or meal prepping, this protein-packed, low-sodium recipe is as wholesome as it is satisfying. Garnished with fresh parsley, it’s a stunning yet approachable dish that pairs beautifully with mashed potatoes, rice, or crusty bread. Ready to elevate your dinner table? This Light Swiss Steak will become an instant favorite!
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Recipe Information
Ingredients
- 1 pound top round steak
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 medium green bell pepper, sliced into strips
- 2 medium carrots, sliced into rounds
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Trim any excess fat from the top round steak, and cut it into 4 equal portions.
In a shallow dish, mix the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, shaking off any excess.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the steak pieces for 2-3 minutes on each side until browned. Remove the steak from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion, green bell pepper, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with juices), beef broth, Worcestershire sauce, and dried thyme to the skillet. Stir to combine.
Return the steak pieces to the skillet, nestling them into the sauce and vegetables. Bring the mixture to a gentle simmer.
Cover the skillet and reduce the heat to low. Simmer for 75-90 minutes, or until the steak is fork-tender and the flavors have melded together. Check occasionally and stir to ensure even cooking.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the Light Swiss Steak hot, spooning sauce and vegetables over each piece. Garnish with freshly chopped parsley for a pop of color and freshness.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.7 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3634 mg | 77% | |
*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.
