Old Fashioned Swiss Steak With Beef (Printable Version)
Tender beef braised slowly with tomatoes, onions, and aromatic vegetables in a savory, hearty sauce perfect for comforting dinners.
# What You 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
# How to Make It:
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. 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.
06 - Discard bay leaf. Adjust seasoning to taste. Serve steak with generous spoonfuls of sauce and vegetables.
# Expert Advice:
01 -
- The sauce develops this incredible depth that only low and slow cooking can achieve, turning simple ingredients into something restaurant worthy
- It makes the house smell amazing for hours, which is basically free aromatherapy
- Leftovers taste even better the next day, if they last that long
02 -
- Rushing the sear step is the biggest mistake you can make, since that brown crust is where all the deep flavor lives
- The sauce will look thin at first, but trust the process, it thickens beautifully as the beef releases its collagen
03 -
- Pat the beef completely dry before dredging, or the flour will not stick properly and you will miss out on that gorgeous crust
- Let the dish rest for about 10 minutes before serving, which helps the sauce settle and makes serving easier