Old-Fashioned Swiss Steak
This comforting and hearty dish combines tender beef with rich gravy, perfect for family dinners.
Ingredients
Main Ingredients
- 2 pounds round steak Cut into serving-sized pieces
- 1 cup flour For dredging
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons oil For frying
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 can diced tomatoes, undrained (14.5 ounces)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 carrots sliced
- 3 stalks celery, sliced
- 1 leaf bay leaf
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Begin by preparing the round steak. Cut it into serving-sized pieces and tenderize using a meat mallet.
- In a shallow dish, mix flour, salt, and black pepper. Dredge each piece of steak in the flour mixture until well coated.
Cooking
- Heat oil in a large skillet over medium-high heat. Once hot, add the coated steak pieces.
- Brown each side for about 3-4 minutes, working in batches if necessary. Remove the browned steak and set aside.
- In the same skillet, add sliced onions and cook until translucent, around 3-5 minutes.
- Incorporate the minced garlic and sauté for an additional minute.
- Return the steak to the skillet and pour in the beef broth, making sure to scrape any browned bits from the bottom of the pan.
- Then, add the diced tomatoes, Worcestershire sauce, and paprika. Stir well to combine.
- Add the sliced carrots, celery, and bay leaf to the mixture.
- Bring the broth to a simmer, then cover and reduce the heat to low.
- Allow it to cook for about 1.5 to 2 hours, or until the steak is tender and the flavors meld together.
- After cooking, taste and adjust seasoning as needed. Remove the bay leaf before serving.
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Notes
Serve alongside mashed potatoes or wide egg noodles to soak up the gravy. Fresh bread is also a great accompaniment. For storage, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.