Description

This Easy Swiss Steak recipe uses inexpensive beef that has been cooked down until tender in a flavorful tomato sauce. An impressive steak dinner doesn’t have to cost you a lot of money or time if you make it all in one pot!

Ingredients

Scale

2 pounds bottom round roast Cut into 1/2” thick slices
▢1 teaspoon salt or to taste
▢1 teaspoon pepper or to taste
▢½ cup flour all-purpose
▢3 tablespoon olive oil
▢1 onion sliced
▢4 cloves garlic minced
▢1 tablespoon tomato paste
▢14.5 ounce diced tomatoes 1 can
▢2 cups beef broth low sodium
▢2 teaspoon Italian seasoning
▢1 tablespoon Worcestershire sauce
▢1 tablespoon parsley freshly chopped

Instructions

Swiss the steak: Poke holes in each slice of steak on both sides with a meat tenderizer mallet. You could also use a fork or a pairing knife.
Dredge the beef slices in flour and season liberally with salt and pepper. In a shallow bowl, combine the flour and baking powder. Flour each piece of beef thoroughly.
Sear the steak in a large, deep skillet over medium-high heat with 2 tablespoons olive oil. Cook the dredged beef in the skillet for 4-5 minutes per side, or until it is seared and well browned. Set the beef aside after removing it from the skillet.
Sauté the onions in the skillet with the remaining tbsp of olive oil. Cook for 3-4 minutes, or until softened and translucent. Cook for 30 seconds, or until the garlic is fragrant.
Stir in the tomato paste and cook for 1 minute before adding the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together thoroughly.
Bring the mixture to a boil, then reduce to a low heat and braise. Return the beef to the skillet and make sure it’s completely submerged. Cook, covered, for 1 1/2 hours, or until the sauce has reduced and the beef is tender. Stir infrequently.
Finishing and serving: Check for seasoning and season with salt and pepper as needed. Serve garnished with parsley.

Notes

Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days.

Reheating: Microwave or reheat in a skillet over medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to thin it out.

Freezing: You can keep leftovers in the freezer for up to 2-3 months. Allow the leftovers to thaw overnight in the fridge before using one of the reheating methods described above. This ensures that you can reheat the meat without breaking it apart.

Category: Beef
Method: Steak
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 345kcal
Sugar: 3g
Sodium: 768mg
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 15g
Fiber: 2g
Protein: 37g
Cholesterol: 94mg

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