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
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
- Preheat oven: Set the oven to 350°F to prepare for baking the steak.
- 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.
- Dredge the steak: Coat each steak piece evenly with seasoned flour, shaking off excess to ensure a light crust.
- 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.
- 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.
- Season vegetables: Sprinkle vegetables with seasoning salt or salt and black pepper to taste and stir to combine.
- Add liquids and flavorings: Stir in diced tomatoes with juices, Worcestershire sauce, and beef broth. Adjust seasoning if desired for depth of flavor.
- Return steaks: Nestle the browned steaks back into the skillet, ensuring they are submerged in the sauce and vegetables.
- 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.
- 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.
- 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
