Description
How to make tender Swiss steak with savory gravy and onions that transforms tough round steak into the most comforting dinner you’ll crave all season.
Ingredients
Scale
Main Components
- 2 lbs round steak, cut into serving pieces
- 1/2 cup all-purpose flour, for dredging
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
Flavor Builders
- 2 large yellow onions, sliced thick
- 1 large bell pepper, cut into strips
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp paprika
Braising Liquid
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Steak: Pound the round steak to 1/2-inch thickness using a meat mallet. Mix flour, salt, pepper, and paprika in a shallow dish, then dredge each piece thoroughly.
- Sear Meat: Heat oil in a large Dutch oven over medium-high heat. Brown the floured steaks for 3-4 minutes per side until golden. Remove and set aside.
- Build Base: Add onions and bell pepper to the same pot, cooking until softened about 5 minutes. Stir in garlic and tomato paste, cooking another minute until fragrant.
- Create Gravy: Pour in beef broth, scraping up any browned bits from the bottom. Add diced tomatoes, Worcestershire, bay leaf, and thyme. Bring to a simmer.
- Braise Low: Return steaks to the pot, spooning sauce over top. Cover and transfer to a 325°F oven for 1.5 hours until fork-tender and falling apart.
- Finish Strong: Remove bay leaf and taste for seasoning. Let rest 10 minutes before serving – the gravy will thicken as it cools slightly.
- Serve Perfect: Sprinkle with fresh parsley and serve over mashed potatoes or rice. The tender meat and rich gravy are pure comfort food perfection.
Notes
- Don’t skip pounding the meat – it’s essential for tenderness.
- Store leftovers in airtight containers for up to 4 days in the refrigerator.
- Can substitute chuck roast if round steak isn’t available.
- Serve over mashed potatoes or rice to soak up the gravy.
- Flavors improve overnight so make ahead for best results.
- Keep oven temperature low to prevent tough, stringy meat.
Allergy Information: Gluten
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 18g
- Protein: 42g