Swiss Steak in the Oven

We make this swiss steak low and slow in the oven for 3 hours. It’s the most amazing, comforting, tender, delicious dish that we like on a Sunday. Follow me as I make this.

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Swiss Steak in the Oven

Author Catherine's Plates

Ingredients

  • 2 TBS cooking oil
  • 1 TBS butter
  • 2 onions, chopped
  • 4 carrots, chopped
  • 2 bell peppers, chopped
  • 4-8 cube steaks
  • 1/2 cup Flour
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 2 (14oz) cans diced tomatoes
  • 2 (10oz) cans Beef Broth
  • 1 TBS Worcestershire sauce
  • 1-2 TBS corn starch, as thickener, if needed

Instructions

  • In a oven proof Dutch oven, heat cooking oil and butter on medium high heat. Add chopped onions, carrots, and bell peppers. Season with salt & pepper. Sautee for a few minutes to soften.
  • Preheat oven to 350 degrees.
  • In a shallow dish, mix together flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
  • Remove vegetables from pot. Add an additional 1 TBS oil. Dredge cube steaks one at a time into flour mixture. Place in Dutch oven and brown on both sides. Remove and place on a dish. Continue until all steaks are done.
  • Add 1 an of beef broth to Dutch oven. Layer your steaks, vegetables, and diced tomatoes. Sprinkle additional seasonings if you like.
  • Cover and cook for 3 hours. Best if served over mashed potatoes or rice. Enjoy.
  • (If you want the gravy to be thicker, you can make a corn starch slurry. (Place 2 TBS of corn starch and 2 TBS water, and mix together). Mix into gravy.