Swiss Steak

Name: Swiss Steak
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 lb cube steaks (or 1/2-inch-thick eye round steaks); 0.333 cup All Purpose Flour; 1 tbsp Kosher Salt, to taste plus more; 1.5 tsp Ground Black Pepper, to taste plus more; 0.25 cup Vegetable Oil; 2 tbsp Salted Butter; 2 celery stalks, chopped; 1 Yellow Onion, thinly sliced; 2 Garlic, finely chopped; 1 tsp Italian Seasoning; 1 tsp Ground Paprika; 1.5 cup Beef Broth; 1 (14.5-ounce) can tomatoes, diced; 1 tbsp Worcestershire Sauce; potatoes, rice, or egg noodles, mashed cooked for serving; 0.25 cup fresh parsley, chopped

Make classic Swiss steak with cube steak or round steak, peppers, onions, and tomato gravy for a hearty comfort food dinner recipe that's fork-tender.

Brooke1999

Prep25 min

Total25 min

Servings6

Difficultymedium

AmericanLunchDinner / SupperEntrees

Ingredients

2 lbcube steaks (or 1/2-inch-thick eye round steaks)
⅓ cupAll Purpose Flour
1 tbspKosher Salt, to taste plus more
1.5 tspGround Black Pepper, to taste plus more
0.25 cupVegetable Oil
2 tbspSalted Butter
2celery stalks, chopped
1Yellow Onion, thinly sliced
2Garlic, finely chopped
1 tspItalian Seasoning
1 tspGround Paprika
1.5 cupBeef Broth
1(14.5-ounce) can tomatoes, diced
1 tbspWorcestershire Sauce
potatoes, rice, or egg noodles, mashed cooked for serving
0.25 cupfresh parsley, chopped

Instructions

1
Preheat the oven to 325°F.
2
If you are unable to find cube steaks and are using ½-inch-thick eye round steaks, pound the steaks on both sides with the spiky side of a meat tenderizer (or tenderize them using a needling device) until they are ¼-inch thick.
3
Place the flour in a shallow bowl. Season the steaks with 2 teaspoons salt and 1 teaspoon pepper. Dredge both sides of the steaks with flour, shaking off any excess.
4
In a large skillet with a lid, heat the vegetable oil over medium-high heat. Working in batches if necessary, cook the steaks until golden brown, about 2 minutes per side. Set aside on a plate.
5
Reduce the heat to medium and add the butter, celery, and onion. Cook, stirring frequently, until softened and lightly golden, about 5 minutes. Add the garlic, Italian seasoning, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cook until fragrant, 1 minute. Stir in the beef broth, tomatoes, and Worcestershire sauce. Bring to a boil and add the steaks and any accumulated juices. Use tongs to nestle the steaks in the sauce so they are just submerged and covered with the onion and tomatoes.
6
Cover the skillet and place in the oven. Cook until the steaks are tender and easily cut with a butter knife, 1½ to 2 hours. Season to taste. Serve the steaks with mashed potatoes and sprinkle with the parsley.