Red Round Swiss Steak
Dive into the cozy, comfort-food classic that is Red Round Swiss Steak—a hearty, oven-baked dish that transforms tender round steak into a melt-in-your-mouth meal. Coated in a seasoned flour mixture and seared to perfection, the steak is then simmered low and slow in a rich tomato-based sauce infused with the flavors of sautéed onions, bell peppers, carrots, garlic, and a hint of Worcestershire sauce. Perfectly balanced with robust seasonings and fresh parsley, this dish embodies warmth and depth in every bite. Serve this savory masterpiece over creamy mashed potatoes, fluffy rice, or with crusty bread to soak up every drop of the luscious sauce. Ideal for family dinners or special gatherings, this recipe is the ultimate marriage of simplicity and flavor.
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Recipe Information
Ingredients
- 2 pounds round steak
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 4 tablespoons vegetable oil
- 1 large onion
- 1 large green bell pepper
- 2 medium carrot
- 3 cloves garlic cloves
- 14.5 ounces diced tomatoes
- 8 ounces tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
Pat the round steak dry with paper towels and trim off any excess fat. Cut the steak into serving-size pieces.
In a shallow bowl, combine the flour, salt, black pepper, and paprika. Dredge the steak pieces in the flour mixture, coating evenly, and shake off any excess.
Heat 2 tablespoons of vegetable oil in a large, heavy oven-safe skillet or Dutch oven over medium-high heat. Sear the steak pieces in batches, cooking for 2-3 minutes per side until golden brown. Remove the steak from the skillet and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet. Thinly slice the onion, green bell pepper, and carrots, and add them to the skillet. Mince the garlic cloves and add them as well. Sauté the vegetables for 5-7 minutes until softened.
Return the seared steak pieces to the skillet. Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir gently to combine and ensure the steak is submerged in the sauce. Bring the mixture to a simmer.
Cover the skillet or Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the steak is fork-tender.
Carefully remove the skillet from the oven and sprinkle the dish with freshly chopped parsley before serving.
Serve the Red Round Swiss Steak hot, with mashed potatoes, rice, or crusty bread to soak up the savory sauce.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1184 mg | 25% | |
*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.
