Swiss Steak

This Swiss Steak Recipe combines melt-in-your-mouth tenderized round steak braised with onions, carrots, garlic, and tomatoes. For a complete meal, serve over creamy mashed potatoes, white rice, or Amish egg noodles.

Course main meal beef

Cuisine American

Keyword crock pot swiss steak, swiss steak in oven, swiss steak recipe, what is swiss steak

Prep Time 25

Cook Time 2 30

Total Time 2 55

Servings servings

Calories 640kcal

Author Beth Pierce

Ingredients

2 lbs. bottom round or top round steak pounded 1/2 inch thick
Kosher salt and fresh ground black pepper
½ cup all purpose flour
2-3 tablespoons vegetable oil
1 onion sliced half moon
3 carrots peeled and cut in 1 inch chunks
3 cloves garlic minced
2 tablespoons tomato paste
2 cups low sodium beef broth
2 14.5 ounce cans diced tomatoes
1 tablespoon Worcestershire Sauce
1 teaspoon marjoram
½ teaspoon dried thyme
¼ teaspoon paprika

Instructions

Tenderize the round steak with a meat mallet.
Generously salt and pepper on both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it. Shake off any excess flour.
Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the meat on both sides. Remove the meat to a plate.
Heat the remaining vegetable oil in the pot over medium heat. Add the onion and carrots and cook until the onions are tender approximately 5-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
Season with kosher salt and fresh ground black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.

Notes

Use a meat mallet to tenderize your round steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick.
You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish. Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing in the oven.
Peel the carrots so they have that beautiful bright orange color.
I like to use fire roasted tomatoes but diced tomatoes work well too.
Dried oregano may be substituted for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and overall more subtle.
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.

Nutrition