Easy Swiss Steak
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Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!
How to Make Easy Swiss Steak
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Swiss steak is one of those dishes I associate with comfort; I grew up eating this for dinner on Sunday evenings, and as I got older, it became one of those dishes I craved. These days it is a family favorite dinner option. We all love it for the incredible flavor, but also, as the grocery shopper for my family, I appreciate that an inexpensive cut of steak can become something so tender and delicious!
Swiss steak is often confused with Salisbury Steak, but there is a difference between the two. A Salisbury steak is made with ground beef and shaped into a patty while Swiss steak is actually steak! Salisbury Steak generally has a beef broth based gravy while Swiss steak has a tomato based gravy.
I cook this Swiss steak recipe in a dutch oven, but don’t worry if you don’t have a dutch oven! You can cook it in a frying pan and then transfer it to a casserole dish for baking, or you can put it in a crock pot for 7 to 8 hours to have dinner done when you come home from work.
When preparing your Swiss Steak, make sure you pound your steaks to tenderize them (I use a mallet style tenderizer). You can use round or chuck steaks, which are generally a tougher cut of meat, so the tenderizing process is important.
Believe me when I say there is nothing quite as nice as having a hot dinner that is packed with comfort from a great steak flavor with all of that creamy gravy!
- 1 1/2 lbs round steak
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons olive oil or as needed
- 2 onions chopped
- 2 carrots chopped
- 1 can 28 oz diced tomatoes with juice
- 1 can 10 oz beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch optional, see note below
Preheat oven to 350 degrees.
Using a meat mallet, pound meat to 1/2″ thickness.
Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
Place onion & carrot in the bottom of the pot. Top with browned steaks.
Add remaining ingredients except cornstarch. Cover and cook for 2.5-3 hours.
Serve over mashed potatoes.
If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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