Recipe Background
Balanced atop a mountain of creamy mashed potatoes, Savory Swiss Steaks are a marvel of tender, beefy goodness. The steaks melt in your mouth with a truly savory gravy slathering every crave-worthy bite. Fantastically hearty vegetables only add to the comfort of Savory Swiss Steaks. If you're going mountain-climbing or just enjoying the evening at home, this is the way to sate your hunger!
Balanced atop a mountain of creamy mashed potatoes, Savory Swiss Steaks are a marvel of tender, beefy goodness. The steaks melt in your mouth with a truly savory gravy slathering every crave-worthy bite. Fantastically hearty vegetables only add to the comfort of Savory Swiss Steaks. If you're going mountain-climbing or just enjoying the evening at home, this is the way to sate your hunger!
Ingredients
- 1 1/2 pounds round steak
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 onions chopped
- 2 carrots chopped
- 1 (28-ounce) can diced tomatoes
- 1 (10-ounce) can beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- mashed potatoes optional, to taste, cooked and hot, for serving
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- On a cutting board, add the steaks and using a meat mallet, pound them to about 1/2-inch-thickness.
- In a bowl, add the flour, the paprika, the garlic powder, the salt, and the pepper and whisk to combine.
- Dredge the steaks in the flour mixture, making sure they are coated evenly and shaking off any excess.
- In a Dutch oven over medium heat, add 1 tablespoon of the olive oil.
- Add the coated steaks to the hot oil and cook until browned, about 2 minutes per side.
- Add the onions and the carrots to the pot, placing them around and under the steaks.
- Add the diced tomatoes and their juices, the beef broth, the Worcestershire sauce, and the remaining olive oil to the pot.
- Cover the Dutch oven and bake until the steaks are tender and reach a minimum of internal temperature of 155 degrees F, about 2 hours 30 minutes-3 hours.
- In a small bowl, add the cornstarch and the water and whisk until combined.
- Using a colander, carefully pour the cooking liquid into a pot on the stovetop, draining the steaks and the vegetables. Return the steaks and the vegetables to the Dutch oven off the heat and cover to keep them warm.
- Bring the cooking liquid to a boil.
- Add the slurry to the boiling cooking liquid and stir until thickened.
- Add the thickened cooking liquid to the Dutch oven and stir gently to coat the steaks and the vegetables.
- Plate the steaks and the vegetables over the mashed potatoes.
- Drizzle with the sauce, sprinkle with the fresh parsley, and serve.
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