If you are a lover of all things meat, then this easy Swiss steak recipe is a must-try. According to Recipe Tips, Swiss steak is simply another term for the cut of meat that you’re working with, in this case the cut is bottom round. Swiss steak can also be from the arm — the more you know! This flavorful recipe comes complete with a wonderful tomato sauce and some veggies, and it cooks for two hours in the oven, ensuring that the meat soaks up all the wonderful flavors in the sauce. If that doesn’t make your mouth water then we don’t know what will!
Recipe developer Ting Dalton of Cook Simply came up with this simple and tasty steak dish, and a thank you is in order. "What I love about this dish is its simplicity; such simple ingredients really come together to make a comforting, tasty family meal that you can whip up easily and just let cook in the oven," Dalton raves. "It’s just a case of browning the meat, cooking the onions and celery, then throwing in the other ingredients." We love a simple recipe!
Gather the ingredients the make Swiss steak
Once you have committed to making this dish, you will need to head to the store. Start by heading to the meat department and grabbing two pounds of round steak and a little bit of salt and black pepper. You will also need some all-purpose flour, which you may already have at home. In addition, throw some olive oil into your cart. You’ll also need an onion, finely chopped, and while you’re in the produce, get celery and a few cloves of garlic.
The recipe also calls for tomato paste and a can of tomatoes. To finish off the list of ingredients, get beef broth, Italian seasoning, and Worcestershire sauce. If you desire, you can also pick up parsley for garnish.
Season the beef
First things first, you’ll want to get the oven preheated to 300 F. The good news is that the oven can preheat on its own, and you can move on to other steps. Take out the beef and season it generously with salt and pepper. "I reckon 1-2 tsp is plenty enough," Dalton says.
Then, grab a bowl that’s big enough to fit two pounds of meat. Add the flour to the bowl first, followed by the meat. Be sure to coat each piece evenly with the flour and then shake off the excess. Set the beef to the side as you’ll need it in just a moment.
Heat oil and sear the beef
Take out a large, deep skillet and place it on your burner. Crank the heat up to medium-high and add two tablespoons of olive oil. Then, add each piece of meat and sear it for about two to three minutes per side. Set the beef to the side again. Then, add the remainder of the oil to the skillet. Be sure to scrape all of the bits from the bottom of the pan. Next, add your onions and celery. Remember that you should have thinly sliced these ahead of time. Cook for about four minutes until they soften, and then add the garlic and sauté everything for another minute.
Add the sauce and seasoning
Now, it’s time to stir in the tomato sauce, followed by the chopped tomatoes. You can also throw in the broth, seasoning, and Worcestershire sauce. Make sure that all of the ingredients are combined well. Bring the mixture to a boil and then reduce it to a simmer. Add the beef back into the skillet and be sure that it’s fully submerged in the sauce. Cover and stick it in the oven for two hours, or until the sauce reduces and the beef is tender. Make sure to check and stir every once in a while. "If you would like to add some vegetables to braise with the Swiss steak — then add some in the last hour of cooking," Dalton says. "For instance, you can parboil potatoes or carrots and then add them into the pot to cook within the juices."
Top with parsley, serve, and enjoy
Dalton recommends serving this with a sprinkle of fresh parsley. However, if you don’t like parsley, it’s okay to leave it out. "This is a versatile dish which you can serve with so many accompaniments including mashed potatoes, Hasselback potatoes or roast potatoes and green vegetables such as peas or green beans," Dalton suggests. Anything left? That’s totally fine! "You can store in a suitable container and refrigerate for up to three days before heating," Dalton shares. "You can also put in a freezer for up to three months. Make sure to defrost thoroughly before reheating." We hope you enjoy this simple but lovely Swiss steak recipe!
- 2 pounds round steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour
- 3 tablespoon olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14 ounces) can tomatoes
- 2 cups beef broth
- 2 teaspoons Italian seasoning
- 1 tablespoon Worcestershire sauce
- fresh parsley for garnish
- Preheat the oven to 300 F.
- Season the beef generously with salt and pepper. Add the flour to a bowl and coat each piece well, shaking off the excess.
- Heat 2 tablespoons of the olive oil in large, deep skillet over medium-high heat. Add the beef to the pan and sear both sides well around 2 to 3 minutes each side, then set aside.
- Add the remaining olive oil to the skillet. You want to scrape all the bits off of the bottom of the pan, then add the onions and celery. Cook for 4 minutes until they soften. Add the garlic and sauté for another minute.
- Stir in the tomato paste, and then add the chopped tomatoes, broth, Italian seasoning, and Worcestershire sauce. Make sure these ingredients are combined well.
- Once you bring the sauce to a boil, reduce it to a simmer. Add the beef back into the skillet and make sure it’s fully submerged under the sauce. Cover and place in the oven for 2 hours, or until the sauce has reduced and the beef is tender. Make sure to stir occasionally.
- To serve, sprinkle with fresh parsley.