Description
This Dutch Oven Swiss Steak recipe features tenderized bottom round roast steaks simmered in a rich tomato-based gravy with aromatic vegetables and herbs, perfect for a hearty and comforting meal.
Ingredients
Scale
Meat
- 2-2.5 pounds bottom round roast or round steaks, ¾ inch thick
- Salt and pepper to season
Dredge and Searing
- ½ cup all-purpose flour
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
Sauce and Seasonings
- 1 ½ cups beef broth
- 1 ½ tablespoons tomato paste
- 1 can diced tomatoes, 14.5 ounces
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
Instructions
- Prepare the Steaks: If using a bottom round roast, cut into ¾ to 1-inch steaks and pound with a meat mallet to about ½ inch thickness. Season both sides with salt and pepper.
- Dredge Steaks: Place the flour on a plate and dredge each pounded steak evenly in the flour. Set them aside.
- Sear the Steaks: Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Once hot, sear the steaks in batches for 3-5 minutes per side until browned. Avoid overcrowding. Remove steaks and set aside.
- Sauté Vegetables: Add diced onion, carrots, and celery to the pot. Cook for about 4 minutes, stirring frequently and scraping up browned bits from the bottom. Add a tablespoon or two of water if the pot gets dry to help deglaze.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in beef broth, then add tomato paste, diced tomatoes, dried oregano, basil, thyme, paprika, and Worcestershire sauce. Stir and bring the mixture to a simmer over medium-high heat.
- Simmer Steaks: Return the steaks to the pot, submerging them in the tomato sauce. Reduce heat to low, cover with a lid, and simmer gently for 1 hour 30 minutes to 2 hours, stirring occasionally. The steaks are done when fork-tender.
- Thicken Gravy: Remove the steaks and set aside. Mix cornstarch with water to make a slurry, then stir it into the simmering sauce. Heat to boiling to thicken the gravy. Return steaks to the pot and serve.
Notes
- For tender steaks, ensure they are uniformly pounded to ½ inch thickness.
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution.
- If the sauce is too thin, thicken with cornstarch slurry as described.
- This recipe makes about 6 servings with 1 piece of steak per serving with gravy.
- Adjust seasoning to taste before serving.
- Leftover Swiss steak can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
