Swiss Steak Tomato Simmer (Printer-Friendly)
Slow-cooked beef in a savory tomato-based sauce, tender and full of flavor.
# What You'll Need:
→ Beef
01 -
1.5 pounds top round steak
→ Seasoning
02 -
0.5 cup all-purpose flour
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon black pepper
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon sweet paprika
→ Sauce
08 -
2 to 4 tablespoons vegetable oil
09 -
2 tablespoons butter
10 -
2 small sweet onions, thinly sliced
11 -
2 medium carrots, peeled and sliced to 0.5 inch thickness
12 -
4 cloves garlic, minced
13 -
1.5 cups beef broth
14 -
28-ounce can diced tomatoes in tomato juice, undrained
15 -
1.5 tablespoons Worcestershire sauce
16 -
0.5 teaspoon black pepper
17 -
Salt, to taste
# Steps to Follow:
01 -
Preheat the oven to 350°F. Pound the steaks to approximately 0.25 inch thickness. If necessary, trim them beforehand to achieve this thickness.
02 -
Combine flour, salt, black pepper, garlic powder, onion powder, and paprika in a large resealable plastic bag. Add steaks to the bag, seal, and shake to thoroughly coat with the flour mixture.
03 -
Heat 2 tablespoons of vegetable oil in a Dutch oven over medium heat. Working in batches, brown the steaks on both sides until golden, but not cooked through. Set browned steaks aside and add more oil if needed.
04 -
Remove excess oil from the pot, then add butter. Once melted, add onions and carrots. Sauté, stirring occasionally, until onions soften, about 8 to 10 minutes.
05 -
Stir in minced garlic and cook just until fragrant, approximately 30 seconds. Pour in beef broth and scrape the bottom of the pot to loosen browned bits.
06 -
Add diced tomatoes with juice, Worcestershire sauce, and black pepper. Stir to combine. Return steaks and any accumulated juices to the pot, ensuring they are submerged in the sauce.
07 -
Cover the Dutch oven and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the steaks are very tender.
08 -
Taste the sauce and add salt as needed. Serve immediately over noodles, mashed potatoes, or rice to soak up the sauce.
# Extra Suggestions:
01 -
Tenderize the beef by pounding it thin before cooking to ensure it becomes melt-in-your-mouth tender.
02 -
Slow cooking allows tough cuts like top round steak to break down and absorb flavors in the tomato-based gravy.
03 -
Leftovers keep well refrigerated for up to 3 days or frozen for 3 months; reheat in the sauce to maintain moisture.