Recipe Background
Savory Swiss Steaks bring nostalgic comfort, perfect for moving-day tradition.
In the swirling chaos of preparing to move into my new condo, I stumbled across an old family tradition. The memory of my uncle’s annual moving-day feast came flooding back as I was packing up my kitchen—a simple yet remarkable meal of Savory Swiss Steaks, cooked with round steak, onions, and carrots mingling in a rich sauce. The thought of those deliciously comforting stews kept me warm as I wrapped dishes in newspaper and taped up boxes. Though I don’t always have my uncle’s knack for timing, especially with getting the steaks just right, I find that pounding them to the right thickness ensures they turn out tender every time.
My last night in the old place was chaotic, but as the familiar aroma filled the apartment, nostalgia hit hard. I recalled his little secret of adding Worcestershire sauce for an extra depth that never failed to impress. Those scents turned my empty apartment into a cozy haven. Remembering my uncle’s tip, I simmered the steaks slowly, never rushing them, letting the flavors meld together magically while the Dutch oven worked its wonders. A splash of smoked paprika, though not traditional, has since become my twist, elevating the sauce just a tad for a rich and smoky touch.
Eating those steaks over mashed potatoes, surrounded by boxes, was like one last dance with the place. They tasted of transitions and the promise of a new chapter, but somehow, no matter where I’m headed, they always taste like home. Perhaps this dish could be your moving-day tradition, and my tip—making sure to thicken the sauce just enough that it clings to the steaks—is sure to make it memorable.
Ingredients
- 1 1/2 pounds round steak
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 onions chopped
- 2 carrots chopped
- 1 (28-ounce) can diced tomatoes
- 1 (10-ounce) can beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- mashed potatoes optional, to taste, cooked and hot, for serving
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- On a cutting board, add the steaks and using a meat mallet, pound them to about 1/2-inch-thickness.
- In a bowl, add the flour, the paprika, the garlic powder, the salt, and the pepper and whisk to combine.
- Dredge the steaks in the flour mixture, making sure they are coated evenly and shaking off any excess.
- In a Dutch oven over medium heat, add 1 tablespoon of the olive oil.
- Add the coated steaks to the hot oil and cook until browned, about 2 minutes per side.
- Add the onions and the carrots to the pot, placing them around and under the steaks.
- Add the diced tomatoes and their juices, the beef broth, the Worcestershire sauce, and the remaining olive oil to the pot.
- Cover the Dutch oven and bake until the steaks are tender and reach a minimum of internal temperature of 155 degrees F, about 2 hours 30 minutes-3 hours.
- In a small bowl, add the cornstarch and the water and whisk until combined.
- Using a colander, carefully pour the cooking liquid into a pot on the stovetop, draining the steaks and the vegetables. Return the steaks and the vegetables to the Dutch oven off the heat and cover to keep them warm.
- Bring the cooking liquid to a boil.
- Add the slurry to the boiling cooking liquid and stir until thickened.
- Add the thickened cooking liquid to the Dutch oven and stir gently to coat the steaks and the vegetables.
- Plate the steaks and the vegetables over the mashed potatoes.
- Drizzle with the sauce, sprinkle with the fresh parsley, and serve.
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