American
Tomato-Braised Swiss Steak
Tenderized bottom-round steaks braise slowly with tomatoes, onions, celery, and peppers until fork-tender, their flour coating turning the vegetable-rich liquid into a light gravy.
6 servings · 25 minutes prep · 135 minutes cook
Ingredients
Steaks
- 2 1/2 pounds bottom-round steaks, six steaks, pounded to 1/2 inch (1.25 cm)
- 2 teaspoons kosher salt, divided: 1 1/2 teaspoons (4.5 g) for the steaks and 1/2 teaspoon (1.5 g) for the vegetables
- 3/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons neutral oil
Tomato Braise
- 1 large yellow onion, sliced
- 2 celery ribs, sliced
- 1 large green bell pepper, cut into 1/2-inch strips
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can diced tomatoes, 28 ounces
- 1 1/2 cups low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
Directions
Tenderize and Brown
- Heat the oven to 325°F (165°C). Pound the steaks between parchment to an even 1/2 inch (1.25 cm). Season with 1 1/2 teaspoons (4.5 g) of the salt and pepper, then coat lightly in flour and shake off excess.
- Heat 2 tablespoons (30 ml) of the oil in a Dutch oven over medium-high. Brown steaks in batches, 3 minutes per side, adding the remaining oil as needed; transfer without stacking while hot.
Build the Tomato Braise
- Lower heat to medium. Cook onion, celery, and bell pepper with the remaining 1/2 teaspoon (1.5 g) salt until beginning to soften, 6 minutes. Add garlic and tomato paste for 1 minute.
- Stir in tomatoes, stock, Worcestershire, thyme, and bay leaf, scraping the pot. Return steaks in overlapping layers and bring only to a simmer.
Braise and Settle
- Cover and bake until a fork enters the beef with little resistance, 90 to 120 minutes. Turn the steaks and rearrange layers halfway through.
- Discard bay leaf. Rest in the sauce for 10 minutes. If gravy is thin, transfer steaks and simmer the vegetables uncovered for 5 minutes; if thick, loosen with stock.
Allergen and Product Check
- Allergen note: contains wheat, and Worcestershire may contain anchovy (fish). Certified gluten-free Worcestershire is not automatically fish-free; verify the label.
