Easy Swiss Steak
Discover how to make easy Swiss steak effortlessly with this weeknight dinner recipe. Perfect for busy evenings, it's a richly flavored dish that's always popular.
Servings: 6
Equipment
- Dutch Oven or Large Heavy Pot
Ingredients
- 6 beef cube steaks about 2 Pounds
- ½ Teaspoon garlic powder
- ½ Teaspoon paprika
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ⅓ Cup all-purpose flour plus more as needed
- 1 Can diced tomatoes 28-Ounce,undrained
- 2 Cups beef broth
- 1 Envelope brown gravy mix 0.87-Ounce
- 2 carrots large, peeled and diced
- 1 onion large, diced
- 3 to 5 Cloves garlic minced
- 3 Tablespoons olive oil or preferred cooking oil
Optional Garnish:
- parsley freshly chopped
Instructions
- Season the steaks all over with salt, black pepper, paprika, and garlic powder, pressing it in so it sticks.
- Dredge the steaks in flour, shaking off any excess.
- Heat 1 or 2 tablespoons of oil in a Dutch oven.
- Add the steaks and sear for 2 to 3 minutes per side, working in batches if needed, adding more oil too if needed.
- Transfer the seared cube steaks on to a plate.
- Turn the heat down and remove any excess oil from the Dutch oven.
- Sauté the onion and carrots for about 4 minutes or until tender.
- Add the garlic and sauté for another minute or 2 until fragrant.
- Add the beef broth, brown gravy mix and diced tomatoes with their liquid.
- Stir well to dissolve the powder.
- Put the seared steaks back in the Dutch oven and bring to a boil.
- Cover the pot, turn the heat down and simmer for 1 ½ to 2 hours until the steaks are tender.
- Serve hot, garnished with freshly chopped parsley, if liked.
Notes
Taste as you go: The brown gravy mix adds lots of flavor to the sauce so you don't have to add much more, but different mixes vary, so taste and adjust the seasonings near the end of the cooking time. You might need more salt and pepper in there.
Don't skip the sear: Rubbing spices into the meat and then dredging it in flour makes a yummy crust on the outside of the steaks which not only adds flavor but also helps seal the juices inside, yielding a tender, juicy result.
Braising time: You will need a couple of hours of braising time, but check the doneness after the 1 ½ hour mark in case it's ready sooner. You can then keep the pot covered and keep the Swiss steaks warm.
Don't skip the sear: Rubbing spices into the meat and then dredging it in flour makes a yummy crust on the outside of the steaks which not only adds flavor but also helps seal the juices inside, yielding a tender, juicy result.
Braising time: You will need a couple of hours of braising time, but check the doneness after the 1 ½ hour mark in case it's ready sooner. You can then keep the pot covered and keep the Swiss steaks warm.
Nutrition
Calories: 442kcal | Carbohydrates: 13g | Protein: 38g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 616mg | Potassium: 853mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3491IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 4mg
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