Swiss Steak

Total Time:
3 hr 15 min
Prep:
45 min
Cook:
2 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil or bacon drippings
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth
Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.8 221
Love this recipe.  We're trying to cut down on the red meat, so we like to use this on boneless pork loin. item not reviewed by moderator and published
Very good. I had top sirloin so used it following the recipe exactly as to preparation. Use smoked paprika because it does make a difference. My husband enjoyed it too much and over ate. Our adult son took leftovers for tomorrow's lunch at work. item not reviewed by moderator and published
I made this for the first time tonight - made some substitutions: consomme for the beef broth, and seasoned stewed tomatoes & onions instead of diced tomatoes and paste. Turned out great! My picky chef boyfriend even thought it was really good! item not reviewed by moderator and published
I've said it before and I'll say it again. If you don't have SMOKED PAPRIKA, don't make this recipe. Either buck up and pay the $6 for smoked paprika, or don't make it at all. YOu reviewers who said it was bland?... well, you used plain paprika. Stop altering the recipe and then complain that it didn't turn out. item not reviewed by moderator and published
Just made this for this evenings meal, WOW!!!!!!!! Absolutely delicious. I did thicken gravy by making a rue while browning onions. I also used half bacon grease half olive oil. I added green and a little red pepper and used beef bouillon since I didn't have beef broth on hand. Turned out magnificent. I also used top sirloin cause that's what I had. Thanx !!! item not reviewed by moderator and published
Not our favorite but was okay. I like garlic but to me, the garlic was the only flavor that I could taste. Will be trying other swiss steak recipes instead of this one again. item not reviewed by moderator and published
recipe was great, rave reviews from my picky husband. The only change I'd make next time is to use half a teaspoon of smoked paprika and half a tsp of sweet paprika. item not reviewed by moderator and published
I followed this recipe exactly, my family and I both want to know where's the flavor. Very bland, without the taste of tomatoes it would have truly had no flavor at all. Sorry I choose to follow this recipe. item not reviewed by moderator and published
I have been making a great tomatoless swiss steak because of a family member's dietary needs and was in to trying something traditional. My husband RAVED-it is a great recipe and turned out really well- I followed the directions except that I don't have a pot with a lid, so I cooked everything on the stove in a 14" skillet and transfered the meat to a glass baking dish covered with foil while the veggies and seasoning cooked and covered the steaks with the sauce - re-wrapped the glass baking dish and baked as directed. I served with baked potatoes with butter and sour cream. Next time I make this I am going to add one chopped jalepeno for my husband. item not reviewed by moderator and published
After googling swiss steak I found that it is more about the method rather than the exact ingredients, so no worry in changing it up. I've made the recipe here several times and although the smoked paprika is an interesting twist it is by no means absolutely necessary. Just made it without, adding some fresh thyme and bay leaf and it was just as good. item not reviewed by moderator and published

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Make It 5 Ways: Steak