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Swiss Steak

Updated Mar 9, 2021Published May 24, 2018 By Julia 4 CommentsThis post may contain affiliate links.

Summary:
Amazing flavors in this recipe for Swiss Steak, cooked in a single pot on the stovetop. Due to the long simmering time, the beef is fall-apart tender and the liquid in the pot reduces to an intensely flavorful sauce with tomatoes, carrots, and mushrooms. To keep carbs to a minimum, no flour or corn starch is used.
cutting into swiss steak

Swiss Steak

5 from 2 votes
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Prep: 30 mins
Cook: 2 hrs 10 mins
Yield: 5 servings
Calories: 320
Net Carbs: 7.5g

INGREDIENTS

  • 2 pounds beef round (Note 1)
  • 1/2 cup diced onions (1/4 to 1/2 onion)
  • 1/2 cup diced carrots (1 to 2 carrots)
  • 1/2 cup diced celery (1 to 2 stalks)
  • 14.5-ounce can diced tomatoes
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon chopped fresh parsley

Dry Seasonings:

  • 1.5 teaspoons table salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano

INSTRUCTIONS

  • Prep Beef: Trim any excess fat from beef, and cut into round slices about 1/2 inch thick. Pat dry with paper towels. Stir together all dry seasonings in small bowl until well-mixed. Add sliced beef and dry seasonings to resealable bag, and toss until beef is well-coated.
  • Brown Beef: Heat olive oil in dutch oven or pot (Note 2) over medium to medium-high heat for a few minutes until hot. Working in two batches, add beef slices in single layer and brown for about a minute, flip and brown other side, then transfer to large bowl.
  • Add Vegetables: Add onions, carrots, celery, and garlic to now-empty pot. Cook for a few minutes until aromatic, stirring frequently. Add diced tomatoes (including liquid in can), Worcestershire sauce, and 2/3 cup water. Stir together until well-mixed. Return beef slices and any bowl drippings to pot, snugly arranging beef on top of vegetables. Evenly distribute mushrooms on top.
  • Slow Cook: Cover with tightly fitting lid. Cook over medium-low heat for 2 hours, or until beef is very tender and nearly falling apart.
  • Serve: Uncover, and turn off heat. Transfer only beef slices onto serving plates. Stir together vegetables and sauce in pot, loosening any brown bits stuck to bottom, and spoon them over beef. Top with parsley, then serve (Note 3).

NUTRITION

Makes 5 Servings
Amount Per Serving:
Calories 320 (33% from fat)  
Total Fat 12g 18%
   Saturated Fat 3g 14%
Cholesterol 120mg 40%
Sodium 890mg 37%
Net Carb 7.5g  
Total Carb 9.5g 3%
   Dietary Fiber 2g 7%
   Sugars 4.5g  
Protein 41g  
Vitamin A 76% · Vitamin C 26% · Calcium 10% · Iron 26%

PHOTOS

cutting into swiss steak
swiss steak cooking in yellow dutch oven
swiss steak topped with mushrooms
swiss steak served on white plate
close up view of swiss steak

NOTES & TIPS

(1) Beef Round. Swiss steak is made using beef from the “round” region, which refers to a cow’s rear leg. You can use any round cut for this recipe, including eye of round, bottom round, and top round. It should be a relatively lean and tough cut.
(2) Dutch Oven. I use a 6 quart dutch oven. You can use one as small as 4 quarts for this recipe, but it may take multiple batches to brown all of the meat. If you use a pot other than a dutch oven, your simmering time may vary — the beef is done when it’s very tender and falling apart, and the sauce should be quite thick.
(3) Serving. Given the intense flavor of the tomatoes, serve Swiss steak with something plain. Traditionally, it’s paired with a starch like pasta, mashed potatoes, or rice. If you follow a low carb diet, I recommend serving with mashed turnips, mashed cauliflower, a simple green salad, or roasted vegetables.
(4) Other Cooking Methods. To save time, use your pressure cooker — see Instant Pot Swiss Steak recipe. If you prefer to use a slow cooker, I suggest cooking on low for at least 8 hours so that the meat is fall-apart tender. You’ll need a separate skillet for browning the meat and sautéing the vegetables.

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Filed Under: Mains: Beef, Per Serving: 5-10g Net Carbs Tagged With: beef round, carrot, celery, garlic, gluten free, more10ingredients, more60min, mushrooms, onion, oregano, paprika, stovetop, tomatoes, worcestershire sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Kathy

This was great! Thank you!

Vote Up0Vote Down  Reply
8 months ago
Skip

Great recipe, however I substituted venison cube steaks instead of beef and it was delicious. Keep your creative juices flowing! Great job, Julia!

Vote Up0Vote Down  Reply
2 years ago
donna

how long would you cook it in an instant pot? i’m trying to learn how to do most recipes in this fabulous appliance, since it gets HOT here in northern california in the summer & nobody wants to cook!

Vote Up0Vote Down  Reply
2 years ago
Julia

Hi Donna! Here’s a link to the Instant Pot version of this recipe: https://www.savorytooth.com/instant-pot-swiss-steak/

Vote Up0Vote Down  Reply
2 years ago

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