Description

This Old-Fashioned Swiss Steak recipe delivers a hearty and comforting dish that’s perfect for a family dinner. Tender pieces of round steak are browned and then slow-cooked in a flavorful tomato and beef broth-based sauce, along with onions, garlic, carrots, and celery. The result is a melt-in-your-mouth steak smothered in a rich, savory gravy. This recipe is a testament to simple ingredients transformed into a satisfying and deeply flavorful meal.

Ingredients:

2 pounds round steak, cut into 1-inch thick pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
1 bay leaf
1 cup carrots, sliced
1 cup celery, sliced

Preparation:

Step 1: Begin by tenderizing the round steak with a meat mallet to break down the tough fibers. This step is crucial for achieving a tender, melt-in-your-mouth texture.

Step 2: In a shallow dish, season the flour with salt and pepper. Dredge each piece of steak in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Step 3: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the floured steak pieces and brown them on both sides until a rich, golden crust forms (about 3-4 minutes per side). Browning the steak adds depth of flavor to the dish. Remove the steak and set aside.

Step 4: Add the chopped onion and minced garlic to the same skillet. Sauté until the onion is translucent and softened, about 3-5 minutes. This creates a flavorful base for the sauce.

Step 5: Return the browned steak to the skillet. Pour in the diced tomatoes (with juice), beef broth, Worcestershire sauce, dried thyme, paprika, and add the bay leaf. Stir to combine all ingredients, ensuring the steak is partially submerged in the liquid.

Step 6: Add the sliced carrots and celery to the skillet, nestling them around the steak. Bring the mixture to a simmer, then cover the skillet tightly and reduce the heat to low.

Step 7: Cook for 1.5 to 2 hours, or until the steak is fork-tender. Stir occasionally and check the liquid level, adding more beef broth if necessary to prevent scorching.

Step 8: Once cooked, remove the bay leaf. Taste and adjust the seasoning with additional salt and pepper as needed. The sauce should be rich, savory, and slightly thickened.

Why you’ll love this recipe:

Tender Steak: The slow cooking process transforms a typically tough cut of meat into a supremely tender and flavorful dish.
Rich and Savory Gravy: The combination of diced tomatoes, beef broth, and aromatic herbs creates a delicious gravy that perfectly complements the steak.
One-Pot Meal: This recipe is made in one pot, making cleanup a breeze.
Comfort Food Classic: Old-Fashioned Swiss Steak is a timeless dish that evokes feelings of warmth and nostalgia.

DRINK Rating

Red Wine: A medium-bodied red wine like Merlot or Cabernet Sauvignon pairs well with the rich flavors of the steak and gravy. Beer: A dark lager or brown ale complements the savory notes of the dish.

Serving Suggestions:

Serve hot over mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
Accompany with a side of steamed green beans or a crisp salad for a balanced meal.
For a complete comfort food experience, serve with a side of warm, crusty bread.

Tips:

For a richer flavor, add a splash of red wine to the broth before simmering.
Substitute the round steak with chuck roast for a more marbled cut that will become even more tender during cooking.
If the gravy is too thin at the end of cooking, remove the steak and vegetables, then simmer the sauce over medium heat until it reaches your desired consistency. You can also whisk in a slurry of cornstarch and water (1 tablespoon of each) to thicken the sauce.
To add more depth, consider browning tomato paste with the onions and garlic before adding the diced tomatoes and broth.
For added vegetables, mushrooms go great in this recipe.

Preparation Time:

15 minutes

Cook Time:

1. 5-2 hours

Total Time:

1 hour 45 minutes – 2 hours 15 minutes

Nutrition Information:

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Calories: Approximately 450-550 per serving
Protein: 40-50 grams
Sodium: 500-700mg

Conclusion

Old-Fashioned Swiss Steak is a classic recipe that delivers exceptional flavor and comforting warmth. This dish is a testament to the magic of slow cooking, transforming simple ingredients into a memorable meal. Whether you’re looking for a hearty family dinner or a taste of nostalgia, this recipe is sure to satisfy.

Questions and Answers about this Recipe:

Q1: Can I use a different cut of meat other than round steak?

A: Yes, you can substitute round steak with chuck roast. Chuck roast has more marbling, which will make it even more tender during the slow cooking process.

Q2: How do I thicken the gravy if it’s too thin?

A: If the gravy is too thin, remove the steak and vegetables from the skillet. Simmer the sauce over medium heat until it reduces to your desired consistency. Alternatively, you can whisk in a slurry of cornstarch and water (1 tablespoon of each) to thicken the sauce.

Q3: Can I add other vegetables to this recipe?

A: Absolutely! Mushrooms, potatoes, and bell peppers are all great additions to this recipe. Add them to the skillet along with the carrots and celery.

Q4: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the steak as directed, then transfer it to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, or until the steak is tender.

Q5: How long can I store leftovers?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.