Description
Swiss Steak is a hearty and comforting dish made by braising tenderized beef in a rich tomato and vegetable gravy. The meat becomes melt-in-your-mouth tender and is perfect served over mashed potatoes, rice, or noodles.
Ingredients
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2 lbs beef round steak, about 3/4 inch thick
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1/2 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons vegetable oil
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1 medium onion, sliced
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1 green bell pepper, sliced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes
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1 can (8 oz) tomato sauce
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1 cup beef broth
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1 teaspoon Worcestershire sauce
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1/2 teaspoon dried oregano
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1/2 teaspoon paprika
Instructions
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Cut round steak into serving-size pieces. In a shallow dish, mix flour, salt, and pepper. Dredge each piece of beef in the flour mixture, coating well.
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In a large skillet or Dutch oven, heat oil over medium-high heat. Brown steak pieces for 2–3 minutes per side. Remove and set aside.
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In the same pan, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.
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Stir in diced tomatoes (with juice), tomato sauce, beef broth, Worcestershire sauce, oregano, and paprika. Bring to a simmer.
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Return beef to the pan, nestling it into the sauce.
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Cover and reduce heat to low. Simmer on the stovetop for 1½ to 2 hours, or until the meat is fork-tender. Stir occasionally.
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Serve hot over mashed potatoes, rice, or noodles.
Notes
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You can make this in a slow cooker—just brown the meat and add everything to the slow cooker. Cook on low for 6–7 hours.
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For a thicker sauce, remove the lid for the last 20 minutes of cooking or add a cornstarch slurry.
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Add sliced mushrooms for extra flavor!