Slow roasted tomatoes, flavorful sauce, fork tender steak… Just a few words to describe this recipe for this Oven Roasted Swiss Steak recipe. And if those words don’t grab you, how about this… One.Pot.Dish.
Start with cubed beef steak, this was the base of original Swiss Steak- a dish usually made with meat that was rolled or pounded, then braised in a pot of some type of stewed tomato or mushroom sauce. I love this version with tomatoes, onions, garlic and just the right amount of spices. Paprika is used in this dish and many swear by only using the smoked version, but I’ve had success with smoked paprika as well as sweet paprika. Just use what you have on hand.
My favorite method for serving Oven Roasted Swiss Steak is to top some homemade mashed potatoes with a little butter and sour cream, then place the Swiss Steak right on top of that. But it’s also delicious served over your favorite pasta or just on its own with some side veggies or a tossed salad. You probably have most of the ingredients in your pantry right now… so why not make it today? Start it in the early afternoon and then let everything caramalize and become tender low and slow in the oven for a couple of hours.
Don’t bother with knives when setting the table for this meal, the steak becomes so soft and tender a fork will suffice. The taste is rich but not too heavy so it’s great any time of year. And IF you happen to have leftovers, it’s even better the next day. Give it a try and let me know what you think!
- ¾ cup all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic (or garlic powder)
- 2 tablespoons olive oil or avocado oil, plus additional tablespoon if needed
- 2 pounds cubed beef steak (about 4 steaks)
- 1 small onion, sliced pole to pole
- 2 garlic cloves, crushed and minced
- ¼ cup red wine or red wine vinegar
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika (sweet paprika may be substituted, or a combination of the two)
- 1 teaspoon oregano
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- 1 15-oz. can diced fire roasted tomatoes
- 1 15-oz can crushed tomatoes
- 1 tablespoon worcestershire
- 1½ cup beef broth, vegetable broth or water
- Preheat oven to 325F degrees. Place oven rack on middle position.
- In a shallow bowl or dinner-size plate, mix flour, salt, pepper and garlic.
- Heat oil over medium-high heat in a large ovensafe dutch oven or heavy bottomed pot (one that has a lid).
- Dredge each cube steak on both sides in the flour mixture, shaking off excess. Place steak in heated pan as you go. Brown the steaks on both sides, about 3 minutes per side (you don't want to cook them all the way through). Remove from pan and set aside on a large plate while preparing the sauce.
- In the same pan you cooked the steaks, reduce heat to medium. Add just a little additional oil if necessary. Add sliced onion and cook until softened and golden but not burnt, about 3 minutes. Add minced garlic and cook additional 30 seconds.
- Add ¼ cup of red wine and cook until wine evaporates, about 3 minutes.
- Add tomato paste, smoked paprika, oregano, salt and pepper. Stir to combine.
- Add diced and crushed tomatoes, worcestershire and beef broth. Stir and cook until mixture starts to simmer.
- Add the cube steaks back into the pot and make sure to cover them with the tomato mixture.
- Cover with lid, place in 325F degree oven and cook without checking for 1 hour 45 minutes.
- After this time is up, check and cook, covered again, an additional 15-30 minutes or until most of moisture is evaporated and steaks are covered in reduced tomato mixture.