Easy Swiss Steak

4.60 from 131 votes

This Easy Swiss Steak recipe is made with inexpensive beef, cooked down until tender in a flavorful tomato sauce. Made all in one pot, an impressive steak dinner doesn't have to cost you so much money and effort!

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: American

Keyword: swiss steak, swiss steak recipe

Servings:

Calories: 345kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

2 pounds bottom round roast Cut into ½" thick slices
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
½ cup flour all-purpose
3 tablespoon olive oil
1 onion sliced
4 cloves garlic minced
1 tablespoon tomato paste
14.5 ounce diced tomatoes 1 can
2 cups beef broth low sodium
2 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
1 tablespoon parsley freshly chopped

US Customary - Metric

Instructions

Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1½ hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

Video

Notes

Leftovers: Transfer leftovers to an airtight container and store in the fridge for 3-4 days.
Reheating: You can reheat in the microwave, or in a skillet over medium heat, stirring occasionally. If you find the sauce has reduced too much, you can add a splash of water or broth to thin it out.
Freezing: You can also store leftovers in the freezer for 2-3 months. It'll be much easier to let the leftovers thaw overnight in the fridge before using one the reheating methods detailed above. This will ensure you can reheat carefully without breaking the meat apart.

Nutrition