Go Back
–+ servings
Braised swiss steak with gravy, and carrots, served over mashed potatoes on a white plate.
5 from 8 votes

Swiss Steak

Warm and hearty, this tender slow-cooked swiss steak in rich tomato and beef gravy is a simple and delicious one-pot meal.
Author Diana
Servings 6 servings
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

Equipment

Ingredients

  • 2 pounds (900 g) round steak excess fat trimmed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup (60 g) all purpose flour
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons (45 ml) olive oil divided
  • 1 small yellow onion diced
  • 2 small carrots cut into rounds
  • 2 cloves garlic minced
  • 1 14.5oz can (400 g) diced tomatoes do not drain
  • 2 cups (480 ml) beef broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • chopped fresh parsley for garnish

Instructions

  • Use a meat mallet, and using the rough side of the mallet pound the steaks into ½ inch thickness. This is the ‘swissing’ process and it makes the meat soft and tender.
  • Season the steaks with salt and pepper.
  • In a shallow dish, combine flour with paprika, garlic powder, and onion powder. Dredge the steaks in the flour, shaking off any excess. Place them on a clean baking sheet.
  • Heat 2 tablespoons of olive oil in a dutch oven, and over medium-high heat sear the steaks on both sides (work in batches). Remove onto a place and set aside.
  • In the same pot, heat the remaining olive oil, add the onion and carrots and cook for 2-3 minutes or until the onion is soft and translucent. Add garlic, and cook for 30 seconds.
  • Add a can of diced tomatoes, beef broth, and Worcestershire sauce. And deglaze the pot - scrape off any bits stuck to the bottom of the pot with a wooden spoon.
  • Return the steaks/beef to the pot and submerge in the liquid, cover and simmer for 2 hours (or 2 ½ hrs) or until the liquid has reduced, and the beef is tender.
  • Serve over mashed potatoes, garnish with chopped parsley.

Notes

  • When possible, it's nice to buy a whole roast and slice it into 3/4" steaks or even bite-size pieces and pound it yourself to 1/2" thickness. This way you can choose the best roast available and if you don't end up using the whole thing, you can always freeze the rest for later.
  • If you’re avoiding wheat flour, coat the steak with the seasoning leaving out the flour, and then use a couple of tablespoons of tomato paste to help thicken the sauce.
  • Sear the steaks in batches so you get good caramelization on the outside. If the meat is crowded in the pan, the steaks will steam instead of sear.
  • If the sauce is too thick, thin it out with a splash of beef broth or water.
  • Storing: Let your leftovers cool before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, place the Swiss steak on a microwavable plate and heat it in the microwave on medium power in 30-second intervals until warmed through. Using a medium setting helps prevent the meat from drying out. Feel free to add a splash of water to the sauce to loosen it.

Nutrition

Serving: 1steak | Calories: 347kcal | Carbohydrates: 15g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 828mg | Potassium: 825mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2951IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/swiss-steak/