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.