Hearty Oven-Baked Swiss Steak with Vegetables Recipe

Introduction

Swiss steak is a hearty, comforting dish featuring tenderized round steak slow-cooked in a flavorful tomato and vegetable sauce. This classic recipe transforms a budget-friendly cut of beef into a satisfying meal perfect for any day of the week.

Ingredients

• 1 1/2-2 pounds round steak
• 3/4 cup seasoned flour
• 4 tablespoons olive oil (divided)
• 2 cups largely chopped yellow or sweet onion (about 1 large or 2 small onions)
• 2 cups largely chopped carrots (about 3 large carrots)
• Seasoning salt or salt and pepper (amount as desired)
• 28 ounce can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 14.5 ounce can beef broth
• 1-2 tablespoons cornstarch

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Using a meat mallet, pound the round steak to about 1/2-inch thickness. Cut into even servings, each about 4-6 ounces.
3. Step 3: Dredge each steak piece in seasoned flour, coating evenly, and shake off any excess.
4. Step 4: Heat 2 tablespoons of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the coated steaks on both sides, about 2-3 minutes per side, working in batches and adding a tablespoon of oil between batches. Transfer browned steaks to a plate and set aside.
5. Step 5: In the same skillet, add the remaining oil, chopped onions, and carrots. Pour in 1/4 cup water to deglaze, scraping up any browned bits from the bottom. Sauté the vegetables until softened, about 5 minutes.
6. Step 6: Season the vegetables with seasoning salt or salt and black pepper to taste.
7. Step 7: Add the diced tomatoes with their juices, Worcestershire sauce, and beef broth to the skillet. Stir well to combine. Adjust seasoning if needed.
8. Step 8: Nestle the browned steaks back into the sauce and vegetables in the skillet.
9. Step 9: Cover the skillet with a lid or aluminum foil. Place it in the preheated oven and bake for 2 to 2 1/2 hours, or until the steak is tender.
10. Step 10: Carefully remove the skillet from the oven and place it on the stovetop over medium heat.
11. Step 11: In a small bowl, whisk together the cornstarch and 1-2 tablespoons of water to create a slurry. Stir this into the skillet and cook for 3-5 minutes until the sauce thickens.
12. Step 12: Serve the Swiss steak hot over mashed potatoes, rice, or egg noodles for a complete meal.

Tips & Variations

• For extra flavor, marinate the steak in a little Worcestershire sauce and garlic before dredging in flour.
• Substitute beef broth with vegetable broth for a lighter flavor.
• Add mushrooms or bell peppers with the carrots and onions for more vegetable variety.
• If you prefer a thicker sauce, add a bit more cornstarch slurry and cook until desired consistency.

Storage

Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, while round steak works best due to its tenderness after slow cooking, you can also use chuck steak or other braising cuts that become tender with long cooking times.

What can I serve with Swiss steak?

Swiss steak pairs beautifully with mashed potatoes, rice, egg noodles, or even crusty bread to soak up the delicious sauce.

Hearty Oven-Baked Swiss Steak with Vegetables Recipe

---

★★★★★

4.9 from 386 reviews

• Author: Hugo
• Total Time: 2 hours 50 minutes
• Yield: 4–6 servings 1x

Pin Recipe

Print Recipe

Description

This classic Swiss Steak recipe features tender, slow-baked round steak smothered in a rich tomato-based sauce with onions and carrots. The beef is lightly coated in seasoned flour, seared to develop a flavorful crust, and then baked in the oven until meltingly tender. Finished with a thickened savory gravy, this comforting dish is perfect served over mashed potatoes, rice, or egg noodles for a hearty family meal.

---

Ingredients

Scale 1x2x3x

Meat and Coating

• 1 1/2–2 pounds round steak
• 3/4 cup seasoned flour
• Seasoning Salt or Salt and Pepper (to taste)

Cooking and Sauce

• 4 tablespoons olive oil (divided)
• 2 cups largely chopped yellow or sweet onion (about 1 large or 2 small onions)
• 2 cups largely chopped carrots (about 3 large carrots)
• 1/4 cup water, divided
• 28 ounce can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 14.5 ounce can beef broth
• 1–2 tablespoons cornstarch
• 1–2 tablespoons water (for cornstarch slurry)

---

Instructions

1. Preheat oven: Set the oven to 350°F to prepare for baking the steak.
2. Pound the steak: Use a meat mallet to pound the round steaks to 1/2-inch thickness, then cut into evenly sized portions about 4-6 ounces each for even cooking.
3. Dredge the steak: Coat each steak piece evenly with seasoned flour, shaking off excess to ensure a light crust.
4. Sear the steak: Heat 2 tablespoons of olive oil over medium-high heat in an ovenproof skillet or Dutch oven. In batches, sear steak cutlets 2-3 minutes per side until browned. Add more oil as needed between batches. Set browned steaks aside.
5. Sauté vegetables: In the same skillet, add the remaining oil, chopped onions, carrots, and 1/4 cup water. Scrape up browned bits from the pan bottom and cook until vegetables soften, approximately 5 minutes.
6. Season vegetables: Sprinkle vegetables with seasoning salt or salt and black pepper to taste and stir to combine.
7. Add liquids and flavorings: Stir in diced tomatoes with juices, Worcestershire sauce, and beef broth. Adjust seasoning if desired for depth of flavor.
8. Return steaks: Nestle the browned steaks back into the skillet, ensuring they are submerged in the sauce and vegetables.
9. Bake: Cover the skillet or Dutch oven with a lid or aluminum foil. Bake in the preheated oven for 2 to 2 1/2 hours until the steak is fork-tender and infused with the sauce flavors.
10. Thicken sauce: Carefully remove the pan from the oven and place on the stovetop over medium heat. Whisk together cornstarch and 1-2 tablespoons water to make a slurry, then stir it into the sauce. Cook for 3-5 minutes until the sauce thickens nicely.
11. Serve: Plate the Swiss steak with the thick tomato-vegetable sauce over prepared mashed potatoes, rice, or egg noodles for a satisfying meal.

Notes

• Use a meat mallet for even thickness to ensure uniform cooking and tenderness.
• If you prefer a gluten-free version, substitute seasoned flour with gluten-free flour blend.
• This dish improves in flavor when reheated, making it ideal for meal prep or leftovers.
• Adjust seasoning salt or pepper to your taste preferences when seasoning vegetables and steak.
• Be careful when transferring the hot skillet in and out of the oven; using an oven mitt is recommended.
• If you like thicker sauce, increase cornstarch slightly but add gradually to prevent lumps.
• Leftover Swiss steak can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Swiss steak, round steak recipe, tomato-based beef stew, oven-baked beef, comfort food, hearty dinner