Simple Swiss Steak in a Dutch Oven

Name: Simple Swiss Steak in a Dutch Oven
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Ingredients: 2 pounds London broil; 0.5 cup all-purpose flour; 0.5 teaspoon seasoned salt; 0.5 teaspoon ground black pepper; 2 tablespoons olive oil; salt and ground black pepper to taste; 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained; 1 cup beef stock; 1 cup diced celery; 2 small onions, diced; 3 carrots, diced; 1 green bell pepper, diced

4.3

(13)

11 Reviews

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All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the “Swissing” technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.

Recipe by FrackFamily5 CA—>CT

Published on December 7, 2020

a plate in of beef cubes in tomato sauce served over egg noodles

2

Prep Time:

20 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 35 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 pounds London broil
½ cup all-purpose flour
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 tablespoons olive oil
salt and ground black pepper to taste
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
1 cup beef stock
1 cup diced celery
2 small onions, diced
3 carrots, diced
1 green bell pepper, diced

Directions

Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.

Nutrition Facts (per serving)

333	Calories
9g	Fat
15g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 333
% Daily Value *
Total Fat 9g	12%
Saturated Fat 3g	13%
Cholesterol 102mg	34%
Sodium 308mg	13%
Total Carbohydrate 15g	5%
Dietary Fiber 3g	9%
Total Sugars 5g
Protein 44g
Vitamin C 25mg	123%
Calcium 62mg	5%
Iron 7mg	37%
Potassium 700mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.