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!
- 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
- 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.
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
- 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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