Swiss Steak
Swiss Steak is American classic comfort food composed of tenderized and browned round steak braised in a rich gravy containing tomatoes, carrots, and aromatics. Serve over rice.Preheat oven to 350 °F
Servings: 8
Equipment
- Stainless steel Chef's pan (affliate link)
- meat mallet (affiliate link)
Ingredients
- 2 pounds round steak
- 1/2 cup AP flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 cup cooking oil
- 2 sweet onions chopped
- 2 celery stalks chopped
- 1/2 medium bell pepper chopped
- 4-5 garlic cloves minced
- 2 tablespoons tomato paste
- 3 carrots peeled and cut in one inch pieces
- 2 14 ounce cans diced tomatoes, with juice
- 2 cups beef stock or broth
- 1 tablespoon Worcestershire sauce
Instructions
- Tenderize round steak with a meat mallet. Pound it out to about 1/2 inches thick.
- Slice into strips crosswise.
- Add flour, kosher salt, garlic powder, black pepper, and paprika to a bowl.
- Dredge the steak pieces in the flour. Shake off excess.
- Heat large skillet over medium heat. Add cooking oil.
- Add floured steak strips to hot skillet in batches. Don't crowd. Cook each steak strip for 2 to 3 minutes on each side until browned.
- Remove steak and set aside.
- To the same skillet, add onion, celery, and bell pepper. Add more oil if necessary. Cook the vegetables until tender, about 5 minutes. Stir frequently while cooking. Add garlic cloves and cook an additional 2 minutes.
- Stir in tomato paste.
- Add remaining ingredients, except steak strips. Stir well and deglaze the skillet.
- Add browned steak strips and nestle them in the braising liquid.
- Cover. Cook in a preheated oven for 3 hours.
- Remove and gently stir.
- Serve warm over cooked rice.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!