Old Fashioned Swiss Steak with Tomato Gravy
Old Fashioned Swiss Steak is one of those comforting dinners I come back to when I want a dependable meal that's full of flavor. Cube steak is first browned, then slowly baked with onions, celery, garlic, tomatoes, and beef broth until it's fork tender. The long baking time creates an incredibly tender steak in rich tomato gravy that's perfect served over mashed potatoes, rice, or egg noodles. It's a classic Southern-style dinner.
Equipment
Ingredients
- 2 lbs cubed steak
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup flour
- ¼ cup vegetable oil
- 2 tablespoons butter
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 14.5 ounce can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 ½ cup beef broth
Instructions
- Preheat the oven to 325º.
- Place flour in a pie pan or round dish, add salt and pepper and mix together. Sprinkle the steaks with salt and pepper then dredge in the flour mixture.
- Heat oil in an oven proof pan with a lid over medium-high heat. Once hot, add steaks without overlapping. Brown on each side for about a minute, until golden brown. Remove to a plate and brown the remaining steaks.
- Add the butter to the pan with the drippings from the steaks and add onions and celery. Cook until softened, about 5 minutes then add garlic and cook an additional minute. Add the tomato paste and stir to combine then add the diced tomatoes, paprika, Italian seasoning, Worcestershire sauce and beef broth. Stir to combine then add the steaks back to the pan covering them with the liquid. Cover the pan and bake for 1 ½ to 2 hours, or until the meat is tender enough to cut with a fork.
Barbara's Notes + Tips
- Store: Let the Swiss steak cool, then store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it covered on the stove or in a 300º oven, adding a splash of beef broth if the gravy has thickened too much.
Nutrition
Calories: 466kcal | Carbohydrates: 14g | Protein: 34g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 1277mg | Potassium: 780mg | Fiber: 2g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 4mg
