Old Fashioned Swiss Steak With Beef (Printable)
Tender beef braised slowly with tomatoes, onions, and aromatic vegetables in a savory sauce.
# What You'll Need:
→ Meats
01 - 2 lbs beef round steak, 1/2-inch thick
→ Coating
02 - 1/2 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika
→ Vegetables
06 - 1 large onion, sliced
07 - 2 cloves garlic, minced
08 - 1 green bell pepper, sliced
09 - 2 stalks celery, sliced
10 - 1 can (14.5 oz) diced tomatoes with juice
11 - 1 cup beef broth
→ Seasonings
12 - 1 tsp Worcestershire sauce
13 - 1 tsp dried oregano
14 - 1/2 tsp dried thyme
15 - 1 bay leaf
→ For Searing
16 - 3 tbsp vegetable oil
# Directions:
01 - Preheat oven to 325°F.
02 - In a shallow dish, combine flour, salt, black pepper, and paprika. Dredge both sides of the beef in the flour mixture, shaking off excess.
03 - Heat oil in a large oven-safe Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef pieces for 2-3 minutes per side until well browned. Remove and set aside.
04 - In the same pot, add onions, garlic, bell pepper, and celery. Sauté for 3-4 minutes until softened.
05 - Return the beef to the pot. Add diced tomatoes with their juice, beef broth, Worcestershire sauce, oregano, thyme, and bay leaf. Stir gently to combine.
06 - Bring to a simmer, cover, and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the beef is very tender.
07 - Discard bay leaf. Adjust seasoning to taste. Serve steak with generous spoonfuls of sauce and vegetables.
# Expert Tips:
01 -
- The sauce alone is worth making. It becomes this rich, velvety gravy that you want to spoon over everything.
- Tough, inexpensive beef transforms into something that falls apart at the touch of a fork.
- It tastes even better the next day, making it perfect for make-ahead meals.
02 -
- Resist the urge to rush the braise. Low and slow is what makes tough beef turn into something tender.
- The flour coating helps thicken the sauce, so do not worry if it looks thin going into the oven.
- Every oven is different. Start checking at 90 minutes, but be prepared to go the full two hours.
03 -
- For a thicker sauce, leave the lid off for the last 30 minutes of cooking. The liquid will reduce and concentrate.
- A splash of red wine added with the broth takes this from good to great.
- Pat the beef dry before coating it with flour. Wet meat makes for patchy coating.