A classic recipe for Old-Fashioned Swiss Steak, featuring tender round steak simmered with vegetables and flavorful seasonings.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
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
Instructions
Begin by tenderizing the round steak with a meat mallet. Season the flour with salt and pepper, then dredge each piece of steak in the flour mixture, shaking off any excess.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the floured steak pieces and brown them on both sides, about 3-4 minutes per side. Remove the steak and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-5 minutes.
Return the browned steak to the skillet. Pour in the diced tomatoes (with juice), beef broth, Worcestershire sauce, thyme, paprika, and bay leaf. Stir to combine.
Add the sliced carrots and celery to the skillet. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours, or until the steak is tender. Stir occasionally and check for doneness.
Once cooked, remove the bay leaf and adjust seasoning with salt and pepper if needed. Serve hot over mashed potatoes or rice.
Notes
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.