Swiss Cut Meat
Transform your dinner table with the hearty and comforting flavors of Swiss Cut Meat, a tender, slow-simmered beef dish that's perfect for cozy family meals. Made with seasoned beef round steak, this recipe combines the rich depth of a tomato-based sauce with aromatic vegetables like onions, carrots, and celery. A touch of paprika and thyme adds warmth, while the long braise ensures the beef becomes melt-in-your-mouth tender. Ideal for serving over mashed potatoes, rice, or egg noodles, this classic dish is perfect for those seeking a flavorful, home-cooked meal. With just 20 minutes of prep and a low-and-slow cook time, Swiss Cut Meat guarantees a satisfying, savory experience that’s worth the wait.
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Recipe Information
Ingredients
- 2 pounds beef round steak
- 0.5 cup all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 1 15-ounce can diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Trim any excess fat from the beef round steak and cut it into 4-6 equal portions.
In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each piece of beef in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the dredged beef and sear on both sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, mixing to coat the vegetables. Cook for 1 minute to deepen the flavor.
Pour in the beef broth and canned diced tomatoes, scraping up any browned bits from the bottom of the pan. Add the bay leaf and dried thyme, stirring to combine.
Return the seared beef to the skillet, nestling it into the sauce. Ensure that the meat is mostly submerged in the liquid.
Reduce the heat to low, cover, and let it simmer gently for 1.5-2 hours, or until the beef is tender and easily sliced with a fork. Stir occasionally to prevent sticking.
Once the beef is tender, remove the bay leaf and adjust seasoning with additional salt and pepper to taste.
Serve the Swiss Cut Meat over mashed potatoes, rice, or egg noodles, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 9264 mg | 403% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.6 g | ||
| Protein | 289.5 g | 579% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 6329 mg | 135% | |
*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.
