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Swiss Steak with Tomato Gravy Recipe
why make this recipe
Swiss steak is a comforting and simple dish that brings everyone to the table. The tender beef cooked in a rich tomato gravy is not only filling but also packed with flavor. This recipe is perfect for busy weeknights or cozy family dinners. Plus, it uses ingredients you may already have at home, making it economical and convenient.
how to make Easy Swiss Steak with Tomato Gravy
Ingredients:
- 1.5 lbs round steak, cut into serving pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sugar (optional)
- 1 bay leaf
- Fresh parsley for garnish (optional)
Directions:
- Start by taking the round steak and pounding it with a meat mallet. This tenderizes the meat and makes it easier to cook.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each piece of steak in this flour mixture, shaking off any excess flour.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the steaks. Brown them on both sides, about 3-4 minutes per side.
- Remove the steaks from the skillet and set aside.
- In the same skillet, add the sliced onions. Sauté until they are soft and translucent, about 5 minutes.
- Return the steaks to the skillet. Pour the diced tomatoes (with juice) and beef broth over the meat. Stir in the Worcestershire sauce, sugar, and bay leaf.
- Bring the mixture to a simmer. Cover the skillet and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the steak is tender.
- Once cooked, remove the bay leaf and serve the steak with the tomato gravy over it.
how to serve Easy Swiss Steak with Tomato Gravy
Serve your Swiss steak hot over a bed of mashed potatoes or rice. The rich gravy is perfect for dipping crusty bread or spooning over your side dishes. You can also add some steamed veggies or a fresh salad to balance the meal.
how to store Easy Swiss Steak with Tomato Gravy
If you have leftovers, let the Swiss steak cool completely. Then, place it in an airtight container and store it in the refrigerator. It will keep well for about 3-4 days. You can also freeze the steak in a freezer-safe container for up to 3 months. Thaw it in the fridge before reheating.
tips to make Easy Swiss Steak with Tomato Gravy
- For extra flavor, you can add garlic or bell peppers when cooking the onions.
- If you like a thicker gravy, mix a tablespoon of cornstarch with a bit of cold water and stir it into the sauce in the last few minutes of cooking.
- Make sure to let the steak rest after cooking to keep it juicy.
variation
You can customize Swiss steak by using different types of tomatoes, such as crushed or whole peeled tomatoes. Adding mushrooms or carrots can also enhance the dish. For a little kick, consider adding red pepper flakes or a splash of hot sauce.
FAQs
1. Can I use another type of meat for Swiss steak?
Yes, you can use chuck roast or even pork if you prefer.
2. What’s the difference between Swiss steak and Salisbury steak?
Swiss steak is typically made with a whole cut of meat simmered in gravy, while Salisbury steak is made from ground beef formed into patties.
3. Can I make Swiss steak in a slow cooker?
Absolutely! Just brown the meat and onions, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Easy Swiss Steak with Tomato Gravy
A comforting dish featuring tender beef simmered in a rich tomato gravy, perfect for family dinners and busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs round steak, cut into serving pieces Choose a tender cut for best results.
- 1/4 cup all-purpose flour For dredging the steak.
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil For browning the steak.
- 1 medium onion, sliced Enhances flavor.
- 1 can diced tomatoes, undrained (14.5 oz)
- 1 cup beef broth Use low-sodium for a healthier option.
- 1 tsp Worcestershire sauce
- 1 tbsp sugar (optional) Balances acidity of tomatoes.
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Pound the round steak with a meat mallet to tenderize it.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, shaking off excess.
Cooking
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the steaks and brown them for about 3-4 minutes on each side.
- Remove the steaks from the skillet and set aside.
- In the same skillet, add the sliced onions and sauté until soft and translucent, about 5 minutes.
- Return the steaks to the skillet. Pour the diced tomatoes (with juice) and beef broth over the meat. Stir in the Worcestershire sauce, sugar, and bay leaf.
- Bring the mixture to a simmer, cover the skillet, and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the steak is tender.
- Once cooked, remove the bay leaf and serve the steak with the tomato gravy over it.
Notes
For extra flavor, consider adding garlic or bell peppers when cooking the onions. If a thicker gravy is desired, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes. Let the steak rest after cooking to maintain juiciness.
