About
Balanced atop a mountain of creamy mashed potatoes, Savory Swiss Steaks are a marvel of tender, beefy goodness. The steaks melt in your mouth with a truly savory gravy slathering every crave-worthy bite. Fantastically hearty vegetables only add to the comfort of Savory Swiss Steaks. If you're going mountain-climbing or just enjoying the evening at home, this is the way to sate your hunger!
Ingredients
- 1 1/2 pounds round steak
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt, to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 onions, chopped
- 2 carrots, chopped
- 1 (28-ounce) can diced tomatoes
- 1 (10-ounce) can beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- mashed potatoes, optional, to taste, cooked and hot, for serving
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -On a cutting board, add the steaks and using a meat mallet, pound them to about 1/2-inch-thickness.
Step 3 -In a bowl, add the flour, the paprika, the garlic powder, the salt, and the pepper and whisk to combine.
Step 4 -Dredge the steaks in the flour mixture, making sure they are coated evenly and shaking off any excess.
Step 5 -In a Dutch oven over medium heat, add 1 tablespoon of the olive oil.
Step 6 -Add the coated steaks to the hot oil and cook until browned, about 2 minutes per side.
Step 7 -Add the onions and the carrots to the pot, placing them around and under the steaks.
Step 8 -Add the diced tomatoes and their juices, the beef broth, the Worcestershire sauce, and the remaining olive oil to the pot.
Step 9 -Cover the Dutch oven and bake until the steaks are tender and reach a minimum of internal temperature of 155 degrees F, about 2 hours 30 minutes-3 hours.
Step 10 -In a small bowl, add the cornstarch and the water and whisk until combined.
Step 11 -Using a colander, carefully pour the cooking liquid into a pot on the stovetop, draining the steaks and the vegetables. Return the steaks and the vegetables to the Dutch oven off the heat and cover to keep them warm.
Step 12 -Bring the cooking liquid to a boil.
Step 13 -Add the slurry to the boiling cooking liquid and stir until thickened.
Step 14 -Add the thickened cooking liquid to the Dutch oven and stir gently to coat the steaks and the vegetables.
Step 15 -Plate the steaks and the vegetables over the mashed potatoes.
Step 16 -Drizzle with the sauce, sprinkle with the fresh parsley, and serve.
