Traditional Braised Swiss Steak is a comforting, slow-cooked dish that transforms simple ingredients into a deeply flavorful meal. This recipe is perfect for those chilly days when you crave something hearty and satisfying, with minimal hands-on time.
The star of this dish is the beef round steaks, a lean cut that becomes tender with slow cooking. All-purpose flour helps create a lovely crust on the beef and thickens the sauce as it cooks. Salt and black pepper season the meat perfectly, while vegetable oil provides the necessary fat for browning. Onion and bell pepper add sweetness and depth, and garlic brings its aromatic charm. The diced tomatoes contribute acidity and a bit of moisture. Beef broth enriches the sauce, while Worcestershire sauce adds umami. Lastly, paprika gives a touch of warmth, and a bay leaf infuses a subtle, earthy flavor.
This Swiss steak pairs beautifully with creamy mashed potatoes or buttered egg noodles, both of which soak up the delicious sauce. A side of steamed green beans or a simple mixed salad makes for a balanced meal.
Start by seasoning your beef steaks generously with salt and pepper. Dredge each steak in flour, ensuring it's fully coated. This will not only season the meat but also help create a beautiful crust.
Heat up your vegetable oil in a large skillet over medium-high heat. Once shimmering, add the steaks. Let them brown nicely on each side. You’re looking for a golden crust, not fully cooked meat. This should take a few minutes on each side. Once browned, transfer the steaks to your slow cooker.
In the same skillet, toss in your sliced onion, bell pepper, and minced garlic. Sauté them until the onions turn translucent and the peppers soften slightly. This usually takes about 5 minutes. Transfer these aromatic veggies to the slow cooker, layering them over the steaks.
To the slow cooker, add your diced tomatoes (juice and all), beef broth, Worcestershire sauce, paprika, and a single bay leaf. Give everything a gentle stir to combine. Cover and set your slow cooker to low, letting it work its magic for 6-8 hours until the beef is tender and flavorful.
Before serving, remember to fish out the bay leaf. It did its job and can be discarded now.
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