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Tender Old Fashioned Swiss Steak for Easy Dinner Ideas

Tender Old Fashioned Swiss Steak for Easy Dinner Ideas

This Tender Old Fashioned Swiss Steak for Easy Dinner Ideas features melt-in-your-mouth beef smothered in a rich tomato and onion gravy.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

The Beef
  • 2 lb bottom round steak cut into portions
  • 0.5 cup all-purpose flour for dredging
  • 1 tsp salt plus extra
  • 0.5 tsp black pepper freshly ground
  • 1 tsp garlic powder dried
  • 2 tbsp vegetable oil for searing
The Braising Sauce
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz
  • 1 tbsp tomato paste concentrated
  • 1 cup beef broth low sodium
  • 1 tsp Worcestershire sauce for depth

Equipment

  • Meat Mallet
  • Large Heavy Skillet Or Dutch Oven
  • tongs
  • Measuring Cups
  • Wooden spoon

Method
 

Prepare the Beef
  1. Place steak portions between plastic wrap and use a meat mallet to pound them to 1/2-inch thickness, breaking down tough fibers.
  2. In a shallow bowl, whisk together flour, salt, pepper, and garlic powder until well combined.
  3. Dredge each piece of beef in the flour mixture, pressing firmly so the flour adheres to both sides of the meat.
Sear and Simmer
  1. Heat oil in a large skillet over medium-high heat and sear the beef until a golden-brown crust forms on both sides.
  2. Remove the beef from the pan and set aside; add sliced onions to the same skillet, sautéing until softened and translucent.
  3. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and slightly darkened.
  4. Pour in the diced tomatoes, beef broth, and Worcestershire sauce, scraping the bottom of the pan to release any flavorful browned bits.
  5. Return the beef to the skillet, spooning the sauce over the meat, then cover tightly with a lid.
  6. Reduce heat to low and simmer for 90 to 120 minutes, or until the beef is fork-tender and the sauce has thickened.

Notes

For the best texture, ensure you simmer the beef on very low heat; boiling will make the meat tough. This dish freezes beautifully for up to three months in an airtight container.