Tarragon Swiss Steaks
Transform your weeknight dinner into a hearty, flavor-packed delight with Tarragon Swiss Steaks. This classic comfort food recipe features tender beef round steaks, slow-simmered in a rich, savory sauce infused with aromatic tarragon, onions, garlic, and a touch of tomato paste for depth. The addition of sliced carrots and celery not only brings vibrant color but also adds layers of sweetness to balance the dish. Perfectly braised to fork-tender perfection, these steaks are a satisfying main course that pairs beautifully with creamy mashed potatoes, fluffy rice, or a warm slice of crusty bread. With only 20 minutes of prep time and a hands-off simmer, this recipe makes a wonderful dinner option that feels both effortless and indulgent. Don't forget to garnish with fresh parsley for a pop of freshness! Search no further for a comforting, family-approved tarragon beef recipe that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces beef round steaks (about 1-inch thick)
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoons dried tarragon
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat a large skillet or Dutch oven over medium-high heat.
In a shallow dish, combine the flour, salt, and black pepper.
Dredge each steak in the flour mixture, shaking off any excess.
Add the vegetable oil to the heated skillet and sear the steaks until golden brown on both sides, about 3-4 minutes per side. Remove the steaks and set aside.
Reduce the heat to medium and add the onion and garlic to the skillet. Sauté until softened, approximately 3-4 minutes.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Slowly pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
Add the dried tarragon, carrots, and celery to the skillet, stirring to combine.
Return the steaks to the skillet, nestling them into the sauce and vegetables.
Reduce the heat to low, cover, and simmer for 1.5 hours, or until the steaks are fork-tender, stirring occasionally.
Taste and adjust seasonings with additional salt or pepper if needed.
Serve the Tarragon Swiss Steaks warm, garnished with fresh parsley, if desired. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.5 g | ||
| Protein | 264.7 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4710 mg | 100% | |
*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.
