[symple_box color=”gray” fade_in=”false” float=”center” text_align=”left” width=””]Swiss Steak is a traditional family favorite: Lean top round steak simmered with a simple tomato sauce, carrots and onions, and served on a bed of creamy homemade mashed potatoes.[/symple_box]
This is recipe #2 in my entries for the Beef. It’s What’s for Dinner campaign for the Recipe Redux contest! My first entry was Pan-Seared Sirloin Quesadilla with Spinach, Mushrooms & Fried Eggs.
Eat 20-30 grams of protein, like lean beef, at each meal and you’ll feel the difference. Research has shown that people can lose/maintain a healthy weight and support a healthy metabolism when they consume more high-quality protein, within their calorie goals.
“I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”
One big benefit of eating protein throughout the day is feeling satisfied after a protein-rich meal (which helps reduce mindless eating, builds muscle, and reduces body fat). With 25g of protein and 10 essential nutrients in just one 3-ounce serving, lean beef can fit on your plate and make a big difference in how you feel!
When I told Nick that I was receiving a gift card to buy beef for a recipe contest, he immediately requested that I try making his mom’s famous beef dish. He didn’t remember how she made it, just that it made the house smell wonderful. When Nick came home for work and the apartment smelled like his mom’s cooking, he was so excited to eat– and he loved it! It is Nick-approved to be just like his mom made.
According to Wikipedia, the traditional Swiss steak dish is made with beef that is braised in a pot of stewed tomatoes, mushrooms sauce, either on the stove or oven. This version is made of top round steak chunks, dunked in seasoned flour, browned, and covered in a flavorful tomato sauce. Carrots, celery and onion are added and the whole mixture simmers for about thirty minutes.
I reached out to Nick’s mom for the recipe, and to my surprise, she didn’t have one! She said that she just made it up one day a long time ago. Gail gave me a list of ingredients and general prep instructions, and I had the fun of writing a “real” recipe for this family favorite! Today I’m sharing the secrets with a few tweaks of my own!
Here’s the recipe:
- 1.5-1.75 lb Top round steak, cubed
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt (I use Lite Salt)
- 1 tsp pepper
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp celery seed
- 3 Tbsp olive oil
- 1 small can tomato paste
- 2 bay leaves
- 1 lb carrots, peeled and cut into medallions
- 1 yellow onion, sliced into chunks
- 4 celery stalks, diced
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp basil
- 4 large russet potatoes
- 2 Tbsp butter
- 1/4 cup milk
- Cut any fat off the edges of the steak and cut the meat into small pieces.
- In a small bowl, mix together the flour, garlic, salt, pepper, basil, rosemary and celery seed and combine well.
- Dip the meat into the mixture, coating all pieces.
- In a large skillet, heat the olive oil and put the meat into the skillet on low just to brown the meat. This will take about 10 minutes. If there is any flour left over, shake it over the meat while browning.
- Add the tomato paste to the skillet, and add 5-6 cans of water using the tomato paste can.
- Add the carrots, onions, celery and bay leaves and stir well. Bring the mixture to a boil and then back down to a simmer for about thirty minutes. Add the additional seasonings to the sauce (salt, pepper, garlic powder, onion powder, basil).
- Meanwhile, peel and dice the potatoes and bring to a boil. Drain and mash, add butter and milk.
- Serve with a pile of mashed potatoes with the meat/veggie/gravy on top.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!