Classic Swiss Steak (Print Version)
# Ingredients:
01 -
2 lbs bottom round or top round steak, about 1 inch thick
02 -
1/2 cup all-purpose flour
03 -
1 tsp kosher salt, plus more to taste
04 -
1/2 tsp freshly ground black pepper, plus more to taste
05 -
3 tbsp vegetable oil
06 -
2 medium onions, sliced
07 -
2 medium carrots, diced
08 -
3 cloves garlic, minced
09 -
2 tbsp tomato paste
10 -
1 1/2 cups low-sodium beef broth
11 -
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
12 -
2 tbsp Worcestershire sauce
13 -
1 tsp dried marjoram
14 -
1/2 tsp dried thyme
15 -
2 tbsp fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Cover the round steak with plastic wrap and pound to approximately 1/2 inch thickness using a meat mallet. Cut the steak into 4-6 serving-sized pieces.
02 -
In a shallow dish, combine flour, salt, and pepper. Season both sides of the steak pieces generously with additional kosher salt and freshly ground black pepper if desired. Dredge each piece in the seasoned flour mixture, shaking off excess.
03 -
Heat vegetable oil in a Dutch oven over medium-high heat. Sear the floured steak pieces until golden brown on both sides, about 3-4 minutes per side. Transfer browned meat to a plate.
04 -
In the same pot, reduce heat to medium and add onions and carrots. Cook until softened, about 5-7 minutes, stirring occasionally. Add garlic and cook for another 30 seconds until fragrant.
05 -
Stir in tomato paste and cook for 1-2 minutes to remove its raw flavor. Pour in beef broth, stirring and scraping the bottom of the pot to release browned bits. Add diced tomatoes with their juice, Worcestershire sauce, marjoram, and thyme.
06 -
Return the browned steak to the pot, nestling the pieces into the liquid. Bring the mixture to a simmer on the stovetop.
07 -
Cover the pot with a tight-fitting lid and transfer to a preheated 350°F oven. Bake for about 1 1/2 to 2 hours, until the meat is fork-tender.
08 -
After baking, remove from the oven and taste the sauce. Adjust seasonings with additional salt and pepper if needed.
09 -
Allow the stew to rest for about 10 minutes before serving. This helps the flavors settle and the sauce to thicken slightly.
10 -
Ladle the stew over mashed potatoes, rice, or egg noodles. Garnish with fresh chopped parsley if desired.
# Notes:
01 -
For an even more tender result, you can cook this dish in a slow cooker on low for 7-8 hours after completing through step 6.
02 -
This dish tastes even better the next day after the flavors have had time to develop further.
03 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.