why make this recipe
Swiss Steak is a warm, simple meal that many people love. It uses cube steaks that cook slowly until they are soft. The sauce with tomatoes and gravy is rich and tasty. This meal is great for family dinners and for feeding a crowd.
introduction
This Swiss Steak recipe uses cube steaks, simple spices, carrots, onions, and a tomato gravy. It is easy to make and fills the house with a good smell while it cooks. If you like beef dishes you can also try similar quick steak ideas like air fryer garlic butter steak bites for a faster option.
how to make Swiss Steak
Follow the steps below to make this Swiss Steak. Work in simple stages: season, flour, sear, cook the vegetables, add liquids, then simmer until tender. For a quick sear method or to compare textures try another pan-fry recipe like air fryer garlic butter steak bites.
Ingredients :
2 pounds beef cube steaks (about 6 pieces), ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, ⅓ cup all purpose flour (more as needed), 3 tablespoons avocado oil (divided), 2 large carrots (diced), 1 large onion (diced), 4-5 cloves garlic (minced), 28 ounces diced tomatoes (undrained (1 large can)), 2 cups beef broth, 1 envelope brown gravy mix (0.87 ounce packet), Fresh parsley (for optional garnish)
Directions :
Season the cube steaks evenly with the garlic powder, paprika, salt, pepper. Press the spices on so they stick.
Place the flour in a large shallow bowl, and then dredge both sides of each piece of meat in the flour. Shake off any excess.
In a large dutch oven, add 1-2 tablespoons oil and heat over medium-high heat.
In batches, sear each of cube steaks for about 2-3 minutes on each side until browned. Add more oil between batches if needed.
Place the seared steaks on a plate.
Remove any excess oil from the pot and add the carrots and onions and sauté on medium heat for 3-5 minutes until tender.
Then add in the garlic and sauté for just an additional 1-2 minutes until fragrant.
Pour in the diced tomatoes with liquid, beef broth, and the gravy mix and stir to dissolve the powder.
Add the seared cube steaks back to the pot and bring to a boil.
Cover with a lid and reduce the heat to low and simmer for 1 ½-2 hours until the steaks are tender.
Serve over mashed potatoes or with rice or elbow noodles and a favorite vegetable. Crusty bread is wonderful for soaking up the delicious sauce!
how to serve Swiss Steak
Serve the steak hot over a bed of mashed potatoes, rice, or egg noodles. Spoon plenty of the tomato gravy over the meat. Garnish with fresh parsley if you like. This dish goes well with a simple green vegetable or a salad.
how to store Swiss Steak
Cool the stew to room temperature but do not leave it out more than two hours. Put the steak and sauce in an airtight container. Store in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and rewarm slowly on low heat.
tips to make Swiss Steak
Pat the steaks dry before seasoning so the flour sticks well.
Do not overcrowd the pan when searing; brown in batches for a better crust.
Simmer low and slow until the meat is tender. This helps break down the meat fibers.
For a different texture, try the flavors from this hamburger-style bake as a side idea: Amish hamburger steak bake.
variation (if any)
Add mushrooms when you sauté the onions for extra flavor.
Use crushed tomatoes or tomato sauce if you want a smoother gravy.
Swap beef broth for a mix of beef and red wine for deeper flavor.
Use thin-sliced round steak if cube steaks are not available, but cook longer until tender.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Use thin round steaks or chuck steaks, but cook until they are tender. Cube steaks are quick and easy.
Q: Do I need to brown the meat first?
A: Browning adds flavor and helps the meat keep shape. It is worth the extra step.
Q: Can I make this in a slow cooker?
A: Yes. After searing, put everything in a slow cooker and cook on low for 6-8 hours or until tender.
Q: Is this dish good for meal prep?
A: Yes. It stores well and tastes even better after a day as the flavors meld.
FAQs (continued)
Q: What sides go best with Swiss Steak?
A: Mashed potatoes, rice, noodles, or crusty bread work best to soak up the sauce.
Q: How thick should the steaks be?
A: Cube steaks are usually about ½ inch thick. Thicker cuts will need longer cooking.