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.
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 |
PHOTOS
This was great! Thank you!
Great recipe, however I substituted venison cube steaks instead of beef and it was delicious. Keep your creative juices flowing! Great job, Julia!
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!
Hi Donna! Here’s a link to the Instant Pot version of this recipe: https://www.savorytooth.com/instant-pot-swiss-steak/