Swiss Steak…baked in the oven with tomato sauce and vegetables until tender and delicious!
Swiss Steak…Cooking beef in tomato sauce with root vegetables produces an amazing concoction that is full of flavor and absolutely delicious. It’s my favorite way to eat beef. The root vegetables release their flavors into the sauce transforming it into liquid gold. I can eat the sauce without the steak in it over rice for leftovers and be just as happy as I was with the steak in it.
Beef and tomato sauce were made for each other. The beef adds a wonderful depth of flavor to tomato sauce. I think my favorite veggie in this recipe is the carrots. They add a natural sweetness that tames the acidity in the tomato sauce without adding sugar. As with all recipes, tweak the finally product to your liking. Taste and add a little more beef flavoring in the form of bouillon if you think it needs it or a dash more Worcestershire Sauce if you think it necessary. It’s all good, it’s how we make a recipe ours. Enjoy!
- 1 pound boneless round steak
- One 24 oz jar tomato sauce
- 2 fresh tomatoes, cut into quarters
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, sliced
- 1 heaping Tablespoon minced jarred garlic
- 1 pepper, green or red, sliced into strips
- 1/4 cup beef broth
- 2 dashes Worcestershire Sauce
- 2 Tablespoons oil
- salt and pepper
- cooked rice or noodles
- Preheat oven to 350 degrees.
- Cut the round steak into 4 portions, salt and pepper both sides of the steak. Place the steak in a saute pan with the oil. Fry until the steak in browned on both sides. Remove from the heat.
- Place the steak in a shallow baking dish (13x9) or a small roasting pan. Add the tomato sauce, beef broth, Worcestershire sauce, garlic, onion and all the slices vegetables to the pan. Cover with foil and bake for about 2 hours or until the steak is tender. Serve over rice or cooked noodles.
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