Easy Swiss Steaks Recipe
This Easy Swiss Steak Recipe transforms a tough cut of meat into tender beef smothered in rich tomato gravy in about 2 hours.
Servings: 6
Calories: 136kcal
Equipment
Ingredients
- 6 pieces beef cube steak about 2 pounds
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅓ cup all purpose flour more as needed
- 3 tablespoons avocado oil divided
- 2 large carrots diced
- 1 large onion diced
- 3-5 cloves garlic minced
- 28 ounce can diced tomatoes undrained
- 2 cups beef broth
- 1 0.87 ounce envelope brown gravy mix
- Fresh parsley for garnish (optional)
Instructions
- Season the cube steaks with salt, pepper, garlic powder, and paprika, pressing the seasonings into the meat.
- Coat the seasoned steaks in flour, shaking off any excess before searing.
- Heat avocado oil in a Dutch oven over medium-high heat and brown the steaks for 2-3 minutes per side, working in batches to avoid overcrowding.
- Set the seared steaks aside and sauté diced carrots and onions in the same pot until tender, about 3-5 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in diced tomatoes with their juice, beef broth, and brown gravy mix, stirring to combine.
- Return the steaks to the pot, bring to a boil, then reduce to a simmer and cover.
- Cook for 1½-2 hours until the meat is fork-tender and the sauce has thickened.
- Garnish with fresh parsley and serve over mashed potatoes.
Notes
- Don't skip the searing step - Browning the flour-coated meat creates a flavorful crust and develops deep flavor for the sauce.
- Control the thickness - If the sauce is too thin after cooking, remove the lid and simmer uncovered for 10-20 minutes to reduce and thicken. If it's too thick, add more beef broth.
- Check for tenderness - The cooking time can vary depending on the thickness and initial tenderness of your meat. It's done when a fork easily pierces the steak.
- Rest before serving - Allow the dish to rest for 5-10 minutes after cooking. The sauce will continue to thicken slightly, and the flavors will meld together.
- Deglaze properly - After sautéing the vegetables, scrape up all the browned bits from the bottom of the pot to incorporate those flavors into your sauce.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 697mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3566IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg