Swiss Steak Classic (Print Version)
# Ingredients:
01 -
2 medium onions, sliced
02 -
1 1/2 cups low-sodium beef broth
03 -
1 tsp dried marjoram
04 -
2 tbsp Worcestershire sauce
05 -
2 medium carrots, diced
06 -
3 tbsp vegetable oil
07 -
1 can (14.5 oz) fire-roasted diced tomatoes, including juices
08 -
1 tsp kosher salt, or more if you’d like
09 -
1/2 tsp dried thyme
10 -
2 lbs bottom round or top round steak, about 1 inch thick
11 -
2 tbsp fresh parsley, chopped (optional for garnishing)
12 -
1/2 cup all-purpose flour
13 -
1/2 tsp freshly ground black pepper, or more to your taste
14 -
2 tbsp tomato paste
15 -
3 cloves garlic, minced
# Instructions:
01 -
Lay plastic wrap over the steak and pound it down to about 1/2 inch thick using a meat mallet. Slice into 4-6 manageable portions.
02 -
Mix together flour, salt, and pepper in a flat bowl. Sprinkle extra salt and pepper on the steak pieces, if desired. Coat each piece in the flour mixture, shaking off the extra flour once done.
03 -
Warm up vegetable oil in a Dutch oven over medium-high heat. Sear the steak pieces on both sides until golden brown, 3-4 minutes per side. Set the browned steak aside on a plate.
04 -
Turn the heat to medium and toss in the onions and carrots. Stir them around for about 5-7 minutes until they’re soft. Add minced garlic and cook for 30 seconds, just until you can smell it.
05 -
Add tomato paste to the pot and stir for a minute or two to cook it through. Pour in the beef broth while stirring and scrape up any browned stuck-on bits from the bottom of the pot. Add the diced tomatoes (don’t drain them), Worcestershire sauce, marjoram, and thyme.
06 -
Put the browned steak pieces back into the pot, nestling them into the sauce. Heat until everything is bubbling gently.
07 -
Cover the Dutch oven tightly and place it into an oven preheated to 350°F. Let it bake for 1 1/2 to 2 hours, or until you can easily pull the meat apart with a fork.
08 -
Once out of the oven, taste the sauce and see if it needs a little extra salt or pepper. Add as needed.
09 -
Leave the pot to rest for about 10 minutes. This will deepen the flavors and allow the sauce to thicken slightly.
10 -
Spoon the meat and sauce over a base of mashed potatoes, rice, or even egg noodles. If you want, sprinkle fresh parsley on top for a nice touch.
# Notes:
01 -
For super tender meat, try cooking this in a slow cooker set to low for 7-8 hours after finishing step 6.
02 -
It tastes better the next day once the flavors have melded together more.
03 -
Store leftovers in the fridge for 3 days or in the freezer for up to 3 months.