Oven Swiss Steak
Tender, savory, and bursting with hearty flavors, Oven Swiss Steak is a classic comfort food dish that transforms economical beef round steak into a melt-in-your-mouth masterpiece. This slow-baked recipe features steak pieces dredged in seasoned flour, seared to golden perfection, and simmered in a rich tomato-based sauce with diced tomatoes, bell peppers, carrots, celery, and fragrant garlic. Enhanced with Worcestershire sauce and beef broth, the dish develops deep, robust flavors as it braises in the oven. Perfectly paired with creamy mashed potatoes, fluffy rice, or egg noodles, this one-pot meal is ideal for cozy family dinners or satisfying Sunday suppers. With its straightforward preparation and soul-warming taste, this comforting Oven Swiss Steak recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 pounds beef round steak
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 1 medium green bell pepper, sliced
- 15 ounces diced tomatoes, with juice
- 8 ounces tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
Instructions
Preheat your oven to 350°F (175°C).
Cut the round steak into 4-6 portions and tenderize each piece using a meat mallet.
In a shallow dish, combine the flour, salt, and black pepper.
Dredge each piece of steak in the seasoned flour, coating both sides and shaking off excess.
Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the steak pieces in the hot oil for 2-3 minutes per side until browned. Remove them from the skillet and set aside.
In the same skillet, add the sliced onion and green bell pepper. Sauté for 3-4 minutes until softened.
Stir in the diced tomatoes (with their juice), tomato sauce, beef broth, Worcestershire sauce, and minced garlic. Mix well and bring to a simmer.
Return the steak pieces to the skillet, nestling them into the sauce.
Add the sliced carrots and celery on top of the steak.
Cover the skillet or Dutch oven with a lid or aluminum foil.
Transfer the dish to the preheated oven and bake for 1.5 to 2 hours, or until the steak is tender and the flavors are well combined.
Serve hot over mashed potatoes, rice, or egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7387 mg | 321% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 33.4 g | ||
| Protein | 288.6 g | 577% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 6116 mg | 130% | |
*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.
