Swiss Steak
Tender, flavorful, and comforting, Swiss Steak is a hearty classic that brings out the best in budget-friendly beef round steak. This recipe transforms simple ingredients like diced tomatoes, fresh bell peppers, and onions into a deeply savory tomato-based sauce, enriched with Worcestershire sauce and paprika for a complex, smoky depth. The beef is first dredged in seasoned flour and seared to golden perfection, then slow-cooked in the oven until melt-in-your-mouth tender. Perfectly paired with creamy mashed potatoes, steamed rice, or buttered noodles, this dish is an effortless crowd-pleaser. With a hands-on prep time of just 20 minutes followed by slow oven baking, it's an easy yet impressive dinner. Garnish with fresh parsley for an added pop of color, and get ready to savor every bite of this rich and homestyle meal. Perfect for cozy family dinners or Sunday feasts, Swiss Steak is comfort food at its finest!
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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
- 3 tablespoons vegetable oil
- 1 large yellow onion
- 1 medium green bell pepper
- 2 cloves garlic cloves
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (170°C).
Trim excess fat from the round steak and cut it into 4 equal portions.
Mix the flour, salt, and black pepper in a shallow dish. Dredge each piece of steak in the flour mixture, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Brown the steaks on both sides, about 2–3 minutes per side, then transfer them to a Dutch oven or deep oven-proof casserole dish.
Reduce the heat to medium and use the same skillet to sauté the onion, green bell pepper, and minced garlic for 3–4 minutes until softened.
Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, and the bay leaf. Bring the mixture to a simmer.
Pour the tomato and vegetable mixture over the steaks in the Dutch oven, ensuring the steaks are submerged in the sauce.
Cover the Dutch oven tightly with a lid or aluminum foil and place it in the preheated oven. Bake for about 1.5 to 2 hours, or until the steaks are fork-tender.
Remove the bay leaf before serving and garnish with freshly chopped parsley if desired.
Serve the Swiss steak hot with mashed potatoes, rice, or buttered noodles on the side.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7926 mg | 345% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 31.5 g | ||
| Protein | 289.0 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 5664 mg | 121% | |
*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.
