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Juicy and tender Swiss Steak in stewed vegetable sauce. An individual serving stis on a plate next to the serving platter with brea and extra sauce on the side.
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Swiss Steak

A tender slow-cook steak recipe with saucy stewed veggies.
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Swiss Steak
Servings: 6

Ingredients

  • 900 g beef cut into 1.27 cm thick slices
  • 1 teaspoon salt or to taste
  • ¼ cup cornstarch or all-purpose flour 45 g
  • 2 tablespoons olive oil 30 ml
  • 1 onion sliced
  • 3 cloves garlic crushed
  • 1 cup sugar-free marinara sauce 240 ml
  • 4 ripe tomatoes diced (about 2 cups or 400 g)
  • 4 cups low-sodium beef broth 960 ml
  • 2 teaspoons Italian seasoning
  • 1 tablespoon Worcestershire sauce 15 ml
  • 1 tablespoon freshly chopped parsley 5 g
  • Fresh chopped cilantro for serving

Instructions

  • Tenderize: Use a meat tenderizer to soften the beef slices. This helps break down the fibers, making the meat more tender.
  • Season the beef slices with Italian seasoning, crushed garlic, and salt. Make sure the seasoning is evenly distributed on both sides of the meat.
  • Sprinkle the cornstarch (or flour) over the beef slices, rubbing it in to ensure both sides are well-coated.
  • Sear the beef: Heat the olive oil in a large pot or Dutch oven over high heat. Sear the beef slices for about 2-3 minutes on each side, or until they develop a golden-brown crust. Remove the meat from the pot and set it aside.
  • Onion: In the same pot, add the sliced onions and sauté them over medium heat for about 3-4 minutes, or until they become translucent and slightly caramelized.
  • Tomatoes: Add the diced tomatoes to the pot and cook for another 2-3 minutes, allowing them to soften and release their juices.
  • Simmer: Pour in the marinara sauce and beef broth, stirring to combine. Add the Worcestershire sauce and bring the mixture to a gentle simmer.
  • Combine: Return the seared beef slices to the pot, submerging them in the stew base. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking.
  • Finish: Once the meat is tender and the stew has thickened, stir in the freshly chopped parsley. Serve the Swiss steak hot, garnished with fresh cilantro.

Notes

2 Points per serving. 
 

Nutrition

Serving: 476g | Calories: 356kcal | Carbohydrates: 16g | Protein: 35g | Fat: 16g | Saturated Fat: 5.1g | Cholesterol: 95mg | Sodium: 1053mg | Potassium: 869mg | Fiber: 2.1g | Sugar: 3.9g | Calcium: 45mg | Iron: 4.4mg