Ranch-Style Swiss Steak
Round steak pounded with flour and braised in tomato and onion gravy until fork-tender.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Equipment
- •Cast iron pan with lid
- •Meat mallet
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 20 g
- carbs
- 16 g
- protein
- 38 g
- calories
- 400
Instructions
- 1
Season the flour and pound it into both sides of the steak with a mallet until the meat is visibly slackened.
- 2
Brown the steak in hot oil, two pieces at a time, then set aside.
- 3
Soften the onions and celery in the same pan for 5 minutes.
- 4
Return the steak, add the tomatoes and stock, cover and braise at 160C for 90 minutes.
- 5
Uncover for the last 15 minutes if the gravy needs reducing.
- 6
Serve each piece with a heavy spoonful of the tomato-onion gravy.
Chef's tips
Pound the flour in rather than dusting it on — that is what separates Swiss steak from a plain braise.
Ingredient substitutions
- round steak → blade steak or sirloin tip
- canned tomatoes → home-canned tomatoes, the traditional choice
Storage
3 days in the fridge; reheats gently in its gravy.
Common mistakes to avoid
- •Slicing the steak too thin so it dries out
- •Braising too hot
Serving suggestions
Cooked Ranch-Style Swiss Steak?
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