Description
This classic Swiss Steak recipe features tender top round steak slow-braised in a rich tomato-based sauce with aromatic vegetables and seasonings. Perfectly browned and cooked to fork-tender perfection, it’s a comforting main course served best over creamy mashed potatoes and garnished with fresh parsley.
Ingredients
Scale
Meat and Coating
- 1½ to 2 pounds top round steak (sliced into 4 steaks)
- ⅓ cup all-purpose flour
- Salt and freshly ground black pepper (to taste)
Vegetables & Aromatics
- 1 large onion (thinly sliced)
- 2 carrots (thinly sliced)
- 1 stalk celery (finely chopped)
- 3 cloves garlic (minced)
Liquids & Seasonings
- 1 cup beef stock
- 28 ounces canned whole peeled plum tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sweet or smoked paprika
- 4 tablespoons cooking oil (divided)
To Serve
- Mashed potatoes (for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Prep: Preheat your oven to 350°F to get it ready for slow cooking the steak later.
- Tenderize the meat: Place each steak between two pieces of plastic wrap and pound with a meat mallet until about ½-inch thick to help tenderize the tough cut.
- Season and coat the steak: Pour the flour onto a shallow plate. Pat the steaks dry, season generously with salt and pepper, then dredge each steak in the flour, shaking off any excess coating.
- Cook the steaks: Heat 2 tablespoons of cooking oil in a cast-iron skillet over medium-high heat. Brown the steaks on all sides until nicely seared, then remove and set aside.
- Cook the veggies: Add the remaining 2 tablespoons of oil to the skillet. Add sliced onions, carrots, and celery, and cook while stirring for 5 minutes over medium-high heat. Add minced garlic and cook for 15 seconds until fragrant.
- Add the remaining ingredients: Stir in the beef stock and bring to a boil, scraping up any browned bits to enhance flavor. Add the canned plum tomatoes, breaking them gently with your spoon. Stir in Worcestershire sauce and paprika. Season with salt and pepper to taste. Simmer mixture for 2 minutes.
- Return steaks and braise: Place the browned steaks back into the skillet with the sauce. Cover the skillet with a lid or aluminum foil.
- Braise in oven: Transfer the covered skillet to the preheated oven. Cook for 2½ to 3 hours, or until the beef is tender enough to easily shred with a fork.
- Serve: Serve the Swiss steak hot over mashed potatoes, garnished with chopped fresh parsley for a tasty and comforting meal.
Notes
- This Swiss steak recipe is ideal for beef brisket or other tougher cuts if top round is unavailable.
- For a thicker sauce, stir in a slurry of cornstarch and water during the last few minutes on the stovetop before adding steaks back in.
- Leftovers store well and taste even better the next day as flavors meld.
- Serve with mashed potatoes or steamed rice to soak up the rich tomato gravy.
- Use smoked paprika for a subtle smoky flavor or sweet paprika if you prefer a milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 456 kcal
- Sugar: 9 g
- Sodium: 317 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 104 mg
