Go Back
+ servings

Oven Roasted Swiss Steak

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Dish
Servings: 4
Author: Good Dinner Mom

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 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
  • 1/4 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
  • 3/4 teaspoon black pepper
  • 1 15- oz. can diced fire roasted tomatoes
  • 1 15- oz can crushed tomatoes
  • 1 tablespoon worcestershire
  • 1 1/2 cup beef broth, vegetable broth or water

Instructions

  • 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 1/4 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.