Swiss Steak Italiano
Elevate your dinner table with the rustic comfort of Swiss Steak Italiano, a hearty dish that combines tenderized beef round steak with rich, aromatic Italian flavors. This recipe showcases fork-tender beef simmered in a robust tomato-based sauce, infused with garlic, onions, green bell pepper, celery, and the fragrant herbs of oregano and basil. A splash of beef broth and a hint of red pepper flakes bring depth and a subtle kick to the savory sauce. Perfectly suited for cozy family dinners, this dish pairs beautifully with creamy mashed potatoes, al dente pasta, or a crusty loaf of bread to soak up every luscious bite. Ready in under two hours, it’s the ultimate one-pot comfort food with an Italian twist!
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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 olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 28 ounces canned crushed tomatoes
- 1 cups beef broth
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
- cooked pasta or mashed potatoes (optional, for serving)
Instructions
Start by preparing the beef. Cut the round steak into 4 equal portions and use a meat tenderizer or mallet to pound the pieces to about 1/2-inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of beef in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef pieces in batches for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium and sauté the chopped onions, garlic, green bell pepper, and celery until softened, about 5-7 minutes.
Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and crushed red pepper flakes. Let the mixture come to a gentle simmer while stirring occasionally.
Return the seared beef to the skillet, submerging the pieces in the tomato mixture. Cover with a lid and reduce the heat to low.
Simmer gently for 75-90 minutes, or until the beef is fork-tender. Stir occasionally to prevent sticking.
Once the beef is tender, taste the sauce and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving.
Serve hot over cooked pasta, mashed potatoes, or on its own with a side of crusty bread.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7803 mg | 339% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 42.5 g | ||
| Protein | 300.0 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 7456 mg | 159% | |
*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.
