Swiss Steak Del Rio
Transport your taste buds to the Southwest with Swiss Steak Del Rio, a comforting and flavor-packed twist on a classic dish. This hearty recipe features tender, slow-simmered beef round steak, dredged in a spiced flour mixture and cooked to perfection in a rich, zesty sauce of diced tomatoes with green chilies, aromatic cumin, and chili powder. Sautéed onions, bell peppers, and garlic add a savory depth, while the optional garnish of fresh cilantro brings a burst of freshness to every bite. Perfect for cozy family dinners, this one-pot wonder is best served over a bed of creamy mashed potatoes, fluffy rice, or buttery egg noodles. With a prep time of just 20 minutes and a slow-cooked finish, Swiss Steak Del Rio is your new go-to recipe for comfort food with a bold, Tex-Mex flair. Keywords: Swiss steak, beef recipe, Tex-Mex, comfort food, one-pot recipes.
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Recipe Information
Ingredients
- 1.5 pounds beef round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons paprika
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes with green chilies
- 1.5 cups beef broth
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Trim any excess fat from the beef round steak and cut it into 4-6 smaller, even-sized portions.
In a shallow bowl, mix the flour, salt, black pepper, and paprika. Dredge each piece of steak in the flour mixture, coating both sides and shaking off excess.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak pieces and brown them on both sides, about 3 minutes per side. Work in batches if needed. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil if necessary. Sauté the chopped onion and bell pepper over medium heat for about 5 minutes, or until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the diced tomatoes with green chilies, beef broth, cumin, and chili powder. Bring the mixture to a simmer while scraping the bottom of the skillet to release any browned bits.
Return the browned steak pieces to the skillet, submerging them in the sauce as much as possible. Reduce the heat to low, cover the skillet, and simmer gently for 1.5-2 hours, or until the steak is tender enough to cut with a fork.
Taste the sauce and adjust the seasonings with additional salt and black pepper if needed.
Serve the Swiss Steak Del Rio over mashed potatoes, rice, or egg noodles. Garnish with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7096 mg | 309% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 19.9 g | ||
| Protein | 220.1 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4455 mg | 95% | |
*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.
