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descriptionIt's so much easier than you might think.
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Ingredients
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 1 1/2 lbs chuck roast or chuck steak, cubed
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 2 carrots, chopped
  • 1 (28 oz) can Italian diced tomatoes, undrained
  • 2 cups beef or vegetable broth
  • 1 1/2 tablespoons Worcestershire sauce
Preparation
  1. Preheat oven to 350˚F. Combine flour, paprika, garlic powder, salt, and pepper in large bowl. Toss beef cubes in flour mixture.
  2. Heat olive oil over medium-high in large stockpot. Add beef and cook until browned and lightly caramelized. Remove from pan.
  3. Reduce heat to medium, Add carrots and onions to stockpot. Cover with beef, and pour in tomatoes, broth, and Worcestershire sauce.
  4. Cover stockpot and cook in oven for 2 1/ 2 to 3 hours or until beef and vegetables are both tender. Make sure beef is cooked to 165˚F. For a thicker tomato gravy combine 1 tablespoon cornstarch optional with 1 tablespoon water in small jar. Cover and shake well then add to finished sauce and stir. Allow to sit to 5 minutes before serving.
  5. Serve beef over rice or noodles and pour sauce over top.
It's so much easier than you might think.
Course: Dinner
Allergen(s): Wheat, Wheat

Recipe adapted from Spend with Pennies.

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Swiss Steak

This American classic has a misleading name and an unforgettable flavor.

Swiss Steak

1 from 1423 votes
Cuisine: American
Servings: 4-6 servings
Calories: 519kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper
  • 1 1/2 lbs chuck roast or chuck steak, cubed
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 2 carrots, chopped
  • 1 (28 oz) can Italian diced tomatoes, undrained
  • 2 cups beef or vegetable broth
  • 1 1/2 tablespoons Worcestershire sauce

Preparation

  1. Preheat oven to 350˚F. Combine flour, paprika, garlic powder, salt, and pepper in large bowl. Toss beef cubes in flour mixture.
  2. Heat olive oil over medium-high in large stockpot. Add beef and cook until browned and lightly caramelized. Remove from pan.
  3. Reduce heat to medium, Add carrots and onions to stockpot. Cover with beef, and pour in tomatoes, broth, and Worcestershire sauce.
  4. Cover stockpot and cook in oven for 2 1/ 2 to 3 hours or until beef and vegetables are both tender. Make sure beef is cooked to 165˚F. For a thicker tomato gravy combine 1 tablespoon cornstarch optional with 1 tablespoon water in small jar. Cover and shake well then add to finished sauce and stir. Allow to sit to 5 minutes before serving.
  5. Serve beef over rice or noodles and pour sauce over top.