Swiss Steak in Wine Sauce
Indulge in the comforting flavors of Swiss Steak in Wine Sauce—a hearty, slow-simmered dish that's perfect for a special family dinner or a cozy night in. Tender beef round steak, coated in a seasoned flour mixture and seared to golden perfection, is braised in a rich sauce of dry red wine, beef broth, and aromatic Italian seasonings. A medley of fresh vegetables, including onions, carrots, and celery, adds depth and sweetness to the dish, while diced tomatoes and tomato paste create a luxurious, velvety consistency. Simmered low and slow until fork-tender, this savory masterpiece is finished with a sprinkle of fresh parsley for a burst of herbaceous brightness. Pair it with creamy mashed potatoes, fluffy rice, or buttered noodles for a satisfying, restaurant-quality meal that brings sophisticated flavor to your home kitchen. Perfect for dinner parties or weeknight indulgence, this recipe combines classic comfort with an elegant touch.
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Recipe Information
Ingredients
- 1.5 pounds beef round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 1 cups dry red wine
- 2 cups beef broth
- 1 tablespoons tomato paste
- 14.5 ounces diced tomatoes
- 1 teaspoons Italian seasoning
- 0.25 cups fresh parsley
Instructions
Trim any excess fat from the beef round steak and cut it into serving-sized portions, about 4 to 6 pieces.
On a large plate, mix the flour, salt, and black pepper. Dredge each piece of steak in the mixture, coating both sides and shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Brown the steak on both sides, about 3-4 minutes per side. Work in batches if necessary and set the browned steak aside.
Peel and thinly slice the onion. Mince the garlic cloves. Peel and dice the carrots, and chop the celery into small pieces.
In the same skillet, add the onion, garlic, carrots, and celery. Sauté over medium heat until softened, about 5 minutes.
Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the beef broth, tomato paste, diced tomatoes (with juice), and Italian seasoning. Mix well to combine.
Return the browned steak to the skillet, nestling it into the sauce. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the steak cook for about 1.5 to 2 hours, or until the meat is tender and easily cut with a fork. Stir occasionally and add a bit more broth if the sauce becomes too thick.
Before serving, sprinkle with fresh parsley for garnish. Serve with mashed potatoes, rice, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7411 mg | 322% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 28.5 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5522 mg | 117% | |
*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.
