Swiss Steak with Brown Gravy
Transform a humble cut of beef into a show-stopping dish with this hearty Swiss Steak with Brown Gravy recipe. Featuring tender, slow-simmered beef round steak coated in a perfectly seasoned flour blend, this classic comfort food is elevated with a flavorful combination of sautéed onions, garlic, and juicy tomatoes. A splash of Worcestershire sauce and rich beef broth create a luscious gravy that's thickened to perfection and ideal for spooning over mashed potatoes, rice, or buttery noodles. With 15 minutes of prep and a hands-off, low-and-slow cooking process, this dish is perfect for a cozy family dinner. Garnished with fresh parsley for a burst of color, this Swiss steak is both satisfying and soul-warming, making it a must-try recipe for comfort food lovers.
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Recipe Information
Ingredients
- 2 pounds beef round steak
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 2 cloves garlic cloves
- 14.5 ounces diced tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon chopped fresh parsley
Instructions
Trim any excess fat from the beef round steak, then cut it into 4-6 portions.
In a shallow bowl, mix the flour, salt, black pepper, and paprika. Dredge each piece of steak in the seasoned flour, coating all sides, and shake off any excess.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the steak on both sides, working in batches if necessary. Remove the browned steak and set aside.
Thinly slice the yellow onion and mince the garlic. Add the onion to the same skillet and cook for 4-5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more.
Pour in the diced tomatoes (with their juice), beef broth, and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Return the steaks to the skillet, submerging them into the sauce. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the steak is very tender.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the skillet and cook for 2-3 minutes, or until the gravy has thickened to your desired consistency.
Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
Serve the Swiss steak hot with mashed potatoes, rice, or noodles to soak up the rich gravy.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8307 mg | 361% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 18.9 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 5509 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.
