Swiss Steak

This isn’t your average steak dinner – it’s a melt-in-your-mouth tender beef masterpiece swimming in a rich, vegetable-laden tomato sauce that will have everyone asking for seconds.

The magic happens during the long, slow braise where tough cuts of beef transform into something incredibly tender. The sauce develops deep, complex flavors as the vegetables slowly cook down and meld with the beef drippings, creating something far greater than the sum of its parts.

Ingredients

For the Steak:

• 2 pounds top round
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 5 tablespoons neutral oil, divided

For the Sauce:

• 2 large onions, chopped
• 3 ribs celery, chopped
• 1 large carrot, chopped
• 5 cloves garlic, minced
• 1 (28-ounce) can plum tomatoes
• 1 1/4 cups low-sodium beef stock
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper

Steps

1. Start by cutting the top round into 4 equal pieces. Using a meat mallet, pound each piece to approximately 1/2″ thickness. TIP: Place meat between plastic wrap to prevent splattering and ensure even thickness.
2. Heat a large, heavy-bottomed pan over medium-high heat with 2 tablespoons oil until shimmering (about 375°F if using a thermometer). Pat steaks completely dry with paper towels – moisture is the enemy of good browning! Season generously with salt and pepper, then dredge in flour. Listen for a strong sizzle when meat hits the pan – this indicates proper temperature.
3. Develop a deep brown crust on both sides (4-5 minutes per side). Watch for color change from red to brown around edges to know when to flip. Remove to a plate. TIP: Don’t overcrowd the pan or steaks will steam instead of sear.
4. Add remaining oil and vegetables with a pinch of salt. Cook until onions are translucent and vegetables are very soft (10-15 minutes). Add garlic last to prevent burning. The vegetables should be golden but not browned.
5. Pour in beef stock, scraping bottom vigorously with wooden spoon to release fond (the brown bits = flavor!). Add tomatoes, crushing by hand as you add them. Stir in remaining seasonings. The sauce should be thick enough to coat the back of a spoon.
6. Return steaks to pan, nestling them into sauce. Maintain gentle simmer – look for small bubbles, not vigorous boiling. Cover and cook 90-120 minutes, flipping every 30 minutes. Meat is done when fork-tender with no resistance.
7. Let rest 10 minutes before serving. Skim excess fat if desired. Garnish with fresh parsley and serve with crusty bread for sauce-soaking duties.

Smart Swaps

• Use crushed tomatoes instead of whole plum tomatoes for smoother sauce
• Substitute beef chuck for top round for even more tenderness
• Replace Worcestershire with soy sauce plus a splash of vinegar

Make It Diabetes-Friendly

• Skip the flour dredging and instead dust lightly with almond flour (reduces carbs by 8g per serving)
• Replace sugar with monk fruit sweetener (1:1 ratio)
• Serve over cauliflower mash instead of potatoes (reduces net carbs by 15g per serving)
• Add extra vegetables to increase fiber content

Pro Tips

• Let meat come to room temperature before cooking for more even browning
• Don’t skip the flour – it helps thicken the sauce during braising
• Use a heavy-bottomed pan to prevent hot spots and burning
• Check sauce consistency at 60 minutes – add stock if too thick