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Flavour Quest Recipes

Swiss Steak with Tomato Onion Gravy

Tenderized round steak is lightly coated in seasoned flour, pan-seared, and slowly braised with onions, garlic, tomatoes, and beef broth. The result is fork-tender beef covered in a rich and savory tomato onion gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Swiss Steak
  • 2 pounds round steak
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked or regular paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter
For the Tomato Onion Gravy
  • 1 large yellow onion sliced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 28 ounces
  • 1½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon brown sugar optional
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Prepare the steak
  1. Cut the round steak into approximately six serving-size portions. Place the pieces between sheets of plastic wrap or parchment paper and pound them gently with a meat mallet until they are about ½ inch thick.
  2. Pat the meat dry with paper towels.
Season and coat the beef
  1. In a shallow dish, combine the flour, salt, black pepper, and paprika.
  2. Coat each piece of steak lightly in the seasoned flour. Shake off any excess flour.
  3. Reserve approximately one tablespoon of the flour mixture for thickening the gravy, if needed.
Brown the steak
  1. Heat the olive oil and butter in a large Dutch oven or deep oven-safe skillet over medium-high heat.
  2. Working in batches, sear the steak for about 2–3 minutes per side, until browned. Do not overcrowd the pot.
  3. Transfer the browned steak to a clean plate. The beef does not need to be completely cooked at this stage.
Cook the onion
  1. Reduce the heat to medium. Add the sliced onion to the same pot and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the garlic and cook for approximately 30 seconds.
Build the gravy
  1. Stir in the tomato paste and cook for 1 minute.
  2. Slowly pour in the beef broth while scraping the browned bits from the bottom of the pot.
  3. Add the crushed tomatoes, Worcestershire sauce, Italian seasoning, thyme, salt, black pepper, and optional brown sugar. Stir until combined.
Braise the Swiss steak
  1. Return the steak and any accumulated juices to the pot. Spoon some of the tomato onion gravy over the meat.
  2. Bring the sauce to a gentle simmer. Cover the pot and transfer it to a preheated 325°F oven.
  3. Cook for 1 hour 45 minutes to 2 hours 15 minutes, or until the steak is very tender and easily pulls apart with a fork.
Finish the gravy
  1. Remove the pot from the oven. Taste the gravy and adjust the salt and pepper as needed.
  2. When the gravy is thinner than desired, remove the steak temporarily and simmer the sauce uncovered on the stovetop for 5–10 minutes.
  3. For a thicker gravy, mix the reserved tablespoon of seasoned flour with 2 tablespoons of cold water. Stir a small amount into the simmering gravy and cook until thickened.
Serve
  1. Return the steak to the gravy if it was removed. Garnish with fresh parsley and serve hot over mashed potatoes, rice, or buttered egg noodles.