Swiss Steak Without Tomato
Delight in the comforting flavors of Swiss Steak Without Tomato, a hearty and satisfying dish that showcases tender beef round steak simmered to perfection in a savory onion and beef broth gravy. Unlike traditional Swiss steak recipes, this version skips the tomatoes, focusing on warmly spiced flour coating and rich caramelized onions for flavor depth. The steak is first browned to seal in its juices, then slow-cooked with garlic, Worcestershire sauce, and a buttery onion mixture until melt-in-your-mouth tender. Perfectly paired with mashed potatoes or steamed vegetables, this timeless, tomato-free twist on a comfort food classic is ideal for family dinners or cozy weekend meals. Whether you're avoiding tomatoes or just seeking a new take on a traditional favorite, this recipe is sure to become a staple in your kitchen.
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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 ground black pepper
- 0.5 teaspoons paprika
- 3 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoons Worcestershire sauce
- 2 tablespoons butter
Instructions
Place the round steak on a cutting board and trim any excess fat. Using a meat mallet, pound the steak to an even thickness (about 1/2 inch), tenderizing the meat.
In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge the steak pieces in the flour mixture, ensuring both sides are evenly coated. Shake off any excess flour.
Heat a large skillet or Dutch oven over medium-high heat. Add the vegetable oil and allow it to heat until shimmering.
Brown the steak pieces in the hot oil, 2-3 minutes per side, working in batches if necessary. Remove the browned steak from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onions and cook for 4-5 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits.
Return the browned steak to the skillet, nestling it into the onion and broth mixture. Ensure the meat is mostly submerged in the liquid.
Reduce the heat to low, cover the skillet with a lid, and let the steak simmer gently for 1.5 to 2 hours. Check occasionally and stir if needed, adding a splash of water or broth if the liquid reduces too much.
Once the meat is fork-tender and the gravy has thickened slightly, taste and adjust seasoning if necessary.
Serve the Swiss steak warm, topped with the rich onion gravy. Pair it with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3667 mg | 78% | |
*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.
