We’re making my straightforward Swiss steak recipe with tomato gravy! This recipe has juicy, tender steaks slow-braised in a wealthy, savory tomato sauce with beef inventory, veggies, and seasonings. It’s the proper mixture of taste and luxury to take us into fall.
This basic Swiss steak recipe with tomato sauce is a comfortable consolation meals dinner made for lovers of slow-simmered beef Bourguignon and beef Stroganoff.
If there’s one dish that will get me within the temper for fall dinners, it’s this basic Swiss steak recipe with tomato sauce. Just like a conventional Dutch oven pot roast, Swiss steak is tenderized beef slow-simmered in a savory gravy with beef inventory, tomatoes, and some easy seasonings. There’s a small quantity of hands-on prep concerned earlier than the oven takes over. And because the leftover steak shops nicely, I can eat this all week lengthy.
Causes I’m a Fan of This Swiss Steak Recipe
- Old style consolation meals. Saucy, old style Swiss steak is nice for household dinners! Serve it over mashed potatoes or rice on a cold fall night.
- Tender beef on a funds. Braising is my favourite technique to flip cheap cuts like high spherical steak and chuck roast into tender, flavorful meals like pot roasts and stews.
- Straightforward to customise. Change up the kind of steak you utilize or the greens on this Swiss steak recipe, relying on what’s out there. You’ll be able to even adapt the gravy to fit your tastes.
You’ll Want These Components
Right here’s a have a look at the elements on this Swiss steak recipe. For the complete, printable recipe quantities and step-by-step directions, scroll to the recipe card under the put up.
- Steak – I like to recommend high spherical or chuck steak. These are nice budget-friendly choices for tenderness. Be certain to pat the steaks dry earlier than you season them with salt and pepper.
- Onion and Garlic – Thinly sliced yellow onion and freshly minced garlic. Should you don’t have contemporary garlic out there, substitute ¼ teaspoon of garlic powder or 1 tablespoon of jarred garlic per clove.
- Carrots and Celery – It’s also possible to make this Swiss steak recipe with bell peppers and mushrooms.
- Beef Inventory – This may be home made or store-bought low-sodium beef inventory. Rooster inventory works, too, although the sauce gained’t have fairly the identical depth of taste.
- Canned Tomatoes – I like to make use of candy canned plum or cherry tomatoes. Should you’re utilizing bigger canned tomatoes, contemplate including a pinch of sugar to the sauce for sweetness (or to style).
- Seasonings – Worcestershire sauce and candy or smoked paprika spherical out the flavors of the stewed tomatoes. Substitute soy sauce for Worcestershire if wanted.
Swiss Steak vs. Salisbury Steak
You would say that Salisbury Steak is a detailed cousin to Swiss steak! One other basic consolation meals, Salisbury steak is made with quick-cooking floor beef that’s formed right into a patty and cooked in a beefy mushroom gravy. In the meantime, Swiss steak is a complete steak that’s pounded skinny and braised till tender, normally in a savory tomato-based sauce.
Ideas for Cooking Swiss Steak
- Prepare dinner the steak for so long as it wants. Cuts like high spherical steak and chuck roast must be slowly braised to interrupt down the fibers within the meat and change into tender. Undercooked Swiss steak will likely be powerful.
- Add extra taste. Use fire-roasted tomatoes or smoked paprika so as to add a smokier taste to the sauce.
- To thicken the tomato sauce, make a cornstarch slurry by whisking 1 tablespoon of cornstarch with ¼ cup of water. Add it to the sauce (do that after the meat is cooked) and simmer till thickened.
Serving Options
Like most pot roasts or braised beef recipes, this Swiss steak pairs completely with a mountain of garlic mashed potatoes. Rice or egg noodles are additionally nice serving decisions. For some straightforward aspect dishes that complement Swiss steak, attempt steamed peas, inexperienced beans, or broccoli, and home made dinner rolls or cornbread for absorbing the additional sauce. When you have room for dessert, I really like these fudgy Nutella brownies that want solely two elements!
Incessantly Requested Questions
For this recipe, I like to recommend high spherical steak or beef chuck. Select a reduce with good fats marbling in order that it’s flavorful.
Sure! You’ll be able to put together the entire dish forward to retailer, or you’ll be able to sear the steaks and assemble the whole lot within the skillet as directed, refrigerate it, and bake it within the oven the next day. There’s additionally the choice to arrange this Swiss steak recipe within the gradual cooker (see under).
In case your Swiss steak seems powerful, it may very well be that you simply used the flawed reduce of beef or the meat wasn’t cooked lengthy sufficient. Strive returning your steak to the oven or simmering it on the stovetop till the meat is tender. Additionally, keep in mind to pound the steak skinny earlier than you prepare dinner it!
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Prep. Preheat your oven to 350°F.
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Tenderize the meat. Place the steaks between two items of plastic wrap and pound them with a meat mallet till they’re ½-inch thick.
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Season and coat the steak. Place the flour on a shallow plate. Pat the steaks dry with a paper towel, generously season them with salt and pepper, and coat them with the flour, shaking off the surplus.
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Prepare dinner the steaks. Warmth 2 tablespoons of cooking oil in a cast-iron skillet over medium-high warmth. Add the steaks to the heated skillet and brown on all sides. Take away from the skillet and put aside.
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Prepare dinner the veggies. In the identical skillet, add the remaining oil. Add onions, carrots, and celery. Prepare dinner, stirring, for five minutes over medium-high warmth. Add garlic and prepare dinner for 15 seconds or till aromatic.
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Add the remaining elements. Stir within the beef inventory and convey to a boil, scraping down any bits with a wood spoon. Add the plum tomatoes and break them gently with the spoon. Add Worcestershire sauce and paprika, and season to style with salt and pepper. Simmer for two minutes, then return the steaks to the skillet.
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Cowl and switch to the oven. Take your cast-iron skillet off the warmth and canopy it with a lid or aluminum foil. Switch the skillet to the oven and proceed to prepare dinner for 2½-3 hours, or till the meat is fork-tender.
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Serve. Serve the Swiss steak heat, with mashed potatoes and garnished with chopped parsley.
- Steak choices. For this recipe, you should use high spherical or chuck steak.
- Prep. Be certain to pat-dry the steaks earlier than seasoning them with salt and pepper.
- For further taste, use fire-roasted tomatoes and smoked paprika, and add a pinch of cayenne pepper.
- Thicken the sauce. If you’d like a thick sauce, add a cornstarch slurry as soon as the meat is cooked. Whisk 1 tablespoon of cornstarch with ¼ cup of water till nicely mixed, then add it to the tomato sauce and simmer till thickened.
- It’s also possible to make this recipe on the range. Cowl the skillet with a lid and simmer for two hours over low warmth.
Energy: 456kcal | Carbohydrates: 24g | Protein: 44g | Fats: 20g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 11g | Trans Fats: 0.1g | Ldl cholesterol: 104mg | Sodium: 317mg | Potassium: 1422mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7003IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 5mg
Dietary data is an estimate and offered as courtesy. Values might range in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
Make Swiss Steak
This overview reveals the steps to arrange this Swiss steak recipe, so you already know what to anticipate. You’re going to be blown away by how extremely flavorful and tender your steak is, I simply realize it.
- First, put together and tenderize the meat. To tenderize or “swiss” the steak, place it between two sheets of plastic wrap and use a meat mallet (or a rolling pin) to pound the steak to a ½-inch thickness. Then, season the meat with salt and pepper and coat the steak calmly with flour.
- Brown the steaks. Whereas the oven preheats to 350ºF, warmth oil in a skillet on the range. Sear the floured steak over medium-high warmth till it’s browned on each side.
- Prepare dinner the greens. Set the steak apart and add extra oil to the skillet. Sauté the onions, carrots, and celery for five minutes. Subsequent, stir within the garlic and prepare dinner for half a minute till aromatic.
- Deglaze the pan. Pour the meat inventory over the veggies, and scrape up any stuck-on bits from the underside of the pan.
- Put all of it collectively. Stir within the canned tomatoes, adopted by the Worcestershire sauce and paprika. Lastly, simmer the sauce for two minutes and add the meat again to the skillet.
- Sluggish-braise within the oven. Now, place the lid on the skillet if it has one; in any other case, cowl the pan with foil. Switch the Swiss steak and gravy to a 350ºF oven, the place it might want to prepare dinner for 2½ to three hours to change into tender and flavorful.
- Serve. As soon as the steak is cooked, serve it over mashed potatoes garnished with parsley, and dig in.
Different Cooking Strategies
- Stovetop Swiss steak. As an alternative of transferring the Swiss steak to the oven, cowl the skillet or Dutch oven with a lid and simmer for two hours over low warmth.
- Crockpot Swiss steak. Make this recipe within the gradual cooker for a straightforward, make-ahead meal. I nonetheless advocate searing the steaks in a skillet. Afterward, layer the greens, steak, and sauce elements within the crock pot. Prepare dinner for six to eight hours on Low, or 4 to five hours on Excessive, till the steak is tender.
How Do I Retailer and Reheat Leftovers?
- Refrigerate. Retailer the leftover Swiss steak and tomato gravy in an hermetic container within the fridge and reheat inside 3-4 days.
- Reheat. Heat leftovers on the stovetop, coated within the oven, or within the microwave.
- Freeze. Switch the cooled Swiss steak to a freezer-safe storage container and freeze it for as much as 2 months. Thaw the leftovers within the fridge earlier than reheating.