Swiss Steak
Spruce up your dinner menu this week with this delicious and simple Swiss Steak recipe. Carefully crafted to delight your taste buds while nourishing your body, this hearty dish features tenderized beef smothered in a savory tomato-based sauce. Are you drooling yet?!
We love this recipe because it is teeming with nutritional qualities. For instance, the canned tomatoes used here have been linked a variety of health benefits (including a reduced risk of cancer and improved heart health), whereas the beef provides a significant source of protein and iron. So, what are you waiting for? Serve this Swiss Steak alongside your favorite vegetable and you have a dinner that’s sure to impress everyone at your table! Learn how to make this recipe here.
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Swiss Steak
Serve this Swiss Steak alongside your favorite vegetable and you have an easy and nutritious dinner that's sure to impress.
Ingredients
- 2 Tbsp. All-Purpose Flour
- ½ Tsp. Paprika
- ½ Tsp. Garlic Powder
- ¼ Tsp. Kosher Salt
- ¼ Tsp. Ground Black Pepper
- 1 Lb. Round Or Top Round Steak, About An Inch Thick
- 3 Tbsp. Olive Oil
- 1 Cup Sliced Mushrooms
- 1 Small Onion, Roughly Chopped
- 1 Clove Garlic, Chopped
- 1/2 Teaspoon Dried Thyme And/Or Dried Sage
- 2 Cups Canned Puréed Tomatoes
- 4 Small Russet Potatoes, Each Peeled And Cut Into 8 Pieces
- 2 Large Carrots, Cut Into 2 Inch Segments
Instructions
- In a small bowl, combine flour, paprika, garlic powder, salt and pepper (20.5 g)(11.5g left in bowl NOT used on steak). Mix well. Rub flour mixture onto both sides of the steak.
- Heat 2 Tbsp. of oil in a wide, shallow pan (that has a lid) over medium heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak. Remove the steak from the pan and set aside.
- Add mushrooms and saute until beginning to brown, about 5 minutes. Add another Tbsp. of oil to the pan then add in onions and garlic. Cook for 3 to 5 minutes more and, using a wooden spoon, scrape up any brown bits that have formed on the bottom of the pan.
- Return the steak to the pan, placing it on top of the mushroom/onion mixture. Sprinkle the thyme and/or sage on top of the steak. Add in the puréed tomatoes to the pan and bring to a simmer. Lower the heat to the lowest heat possible to maintain a low simmer. Cover the pan with a tight fitting lid and cook for 45 minutes.
- After 45 minutes of cooking, turn the steak over and add in the potatoes and carrots. Recover and cook for an additional 1 hour 15 minutes.
- The steak should be done after a total cooking time of 2 hours. Check the tenderness of steak and vegetables with a fork.
- To serve, remove the steak and slice. Spoon the sauce over the steak and serve with vegetables. Enjoy!
Notes
- If you don’t have pureed tomatoes on hand, don’t worry. You can use whole, diced or crushed tomatoes and simply puree them in the blender.
- Recipe approved by Ellie Krieger, Culinary Nutritionist (RD) for Tomato Wellness.com
Nutrition Information:
Serving Size:
Scant ½ cup sauce and vegetablesAmount Per Serving: Calories: 430Total Fat: 16gSaturated Fat: 3.5gCholesterol: 55mgSodium: 420mgCarbohydrates: 45gFiber: 5gSugar: 11gProtein: 32g
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