Description
Old Fashioned Swiss Steak is a comforting classic dinner featuring tender, slow-simmered beef round steak in a rich tomato-based sauce with aromatic vegetables. This hearty dish is perfect for a cozy meal and pairs wonderfully with mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Meat and Coating
- 2 pounds beef round steak (cut ¾–1 inch thick)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Vegetables and Aromatics
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Liquids and Flavorings
- 2 tablespoons vegetable oil (or olive oil)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 tablespoon tomato paste
- 1½ cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
Garnish
- Fresh chopped parsley (optional, for garnish)
Instructions
- Prepare and Dredge the Steak: Trim any excess fat from the beef round steak and cut it into serving-size portions. In a shallow bowl, combine the all-purpose flour, salt, black pepper, and paprika. Dredge each piece of steak thoroughly in the seasoned flour mixture, coating all sides evenly.
- Brown the Steak: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, brown the floured steak pieces in batches, cooking each side for approximately 2 to 3 minutes until a nice crust forms. Transfer the browned steaks to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onions, green bell pepper, celery, and minced garlic. Cook them, stirring occasionally, for about 5 to 7 minutes until the vegetables are softened and fragrant, deglazing the pan from the browned bits.
- Add Tomatoes and Seasonings: Stir in the tomato paste, diced tomatoes with their juice, Worcestershire sauce, dried thyme, and beef broth. Mix everything well and bring the mixture to a gentle simmer.
- Combine Steak with Sauce: Nestle the browned steak pieces back into the skillet or Dutch oven, spooning some of the sauce over the top to ensure the meat is covered. Cover the pot with a lid or tightly with foil to trap in moisture.
- Simmer Until Tender: Continue to simmer on the stovetop over low heat for 1.5 to 2 hours, or alternatively, transfer the skillet or Dutch oven to a preheated oven at 325°F (160°C) and bake covered for the same duration. The steak is done when it becomes very tender and easily pierced with a fork.
- Serve and Garnish: Once cooked, garnish the Swiss steak with freshly chopped parsley if desired. Serve hot alongside mashed potatoes, rice, or egg noodles to soak up the rich, flavorful gravy.
Notes
- For extra tender steak, consider marinating the beef in a little Worcestershire sauce and garlic beforehand.
- If you don’t have beef broth, substitute with water and a beef bouillon cube for depth of flavor.
- Adjust seasoning to taste before serving, as stewing can mellow flavors.
- This dish reheats well and often tastes better the next day once flavors meld.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution during simmering.
