Swiss Steak Paula Deen
Tender, flavorful, and comforting, Paula Deen's Swiss Steak recipe is a Southern-inspired classic that transforms economical cuts of beef into a melt-in-your-mouth meal. Featuring tenderized beef round steak coated in a seasoned flour blend and slow-cooked to perfection in a rich tomato-based sauce with hearty vegetables like onions, bell peppers, and celery, this dish is as filling as it is flavorful. The addition of Worcestershire sauce and beef broth deepens the sauce's savory notes, making it an irresistible pairing with creamy mashed potatoes, fluffy rice, or buttery egg noodles. With just 20 minutes of prep and a low-and-slow bake in the oven, this satisfying recipe is perfect for busy weeknights or cozy family dinners. Prepare to fall in love with this crowd-pleaser that brings comfort food to a whole new level!
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Recipe Information
Ingredients
- 2 pounds beef round steak (tenderized)
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 1 medium green bell pepper, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes (with juice)
- 1 8-ounce can tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 325°F (163°C).
Trim the beef round steak of any excess fat and cut it into serving-sized portions.
In a shallow dish, combine the flour, salt, pepper, and paprika. Dredge each piece of steak in the flour mixture, coating both sides and shaking off excess flour.
In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat.
Brown the steak on both sides, working in batches if necessary. Transfer the browned steak to a 9x13-inch baking dish.
Using the same skillet, sauté the onion, green bell pepper, celery, and garlic until just softened, about 5 minutes.
Reduce the heat to medium and add the diced tomatoes (with juice), tomato sauce, beef broth, and Worcestershire sauce to the skillet. Stir to combine and bring the mixture to a simmer.
Pour the tomato and vegetable mixture over the steak in the baking dish, ensuring the steak is fully covered.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
Bake for about 1.5 to 2 hours, or until the steak is tender and the flavors have melded together.
Remove the Swiss steak from the oven and let it rest for 5 minutes before serving. Serve hot over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 33.1 g | ||
| Protein | 255.6 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 4962 mg | 106% | |
*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.
