One Pot Swiss Steak with Mushrooms
Transform weeknight dinners with this hearty and comforting One Pot Swiss Steak with Mushrooms, a true classic brought to life in a single dish. Tender beef round steak is slow-simmered in a rich, flavorful sauce brimming with savory diced tomatoes, earthy mushrooms, and a touch of Worcestershire for depth. The addition of sweet carrots and aromatic onion and garlic elevates the dish, while a subtle paprika seasoning adds warmth. Ready in just over an hour and cooked entirely in one pot, this recipe simplifies cleanup while delivering maximum flavor. Perfectly paired with mashed potatoes or crusty bread, this fork-tender Swiss steak is the ultimate cozy dinner for the whole family.
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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
- 1 teaspoons paprika
- 3 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 units garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 14-ounce can diced tomatoes, with juice
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 medium carrots, sliced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Trim any excess fat from the beef round steak and cut it into 4 equal pieces. Use a meat mallet to pound each piece to about 1/2-inch thick.
In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each piece of steak in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the steak pieces for 2-3 minutes on each side until browned. Work in batches if needed, and remove to a plate once browned.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and sliced mushrooms. Cook for another 3-4 minutes until the mushrooms begin to release their juices.
Add the diced tomatoes (with their juice), beef broth, and Worcestershire sauce to the pot. Stir to combine and bring the mixture to a simmer.
Return the browned steak pieces to the pot, nestling them into the sauce. Add the sliced carrots on top.
Cover the pot, reduce the heat to low, and let it simmer gently for 75-90 minutes, stirring occasionally. The steak should be fork-tender, and the sauce should have thickened slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Swiss steak hot, garnished with fresh parsley if desired. It pairs well with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1700 mg | 36% | |
*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.
