Baked Swiss Steak
Baked Swiss Steak features tender beef in a savory tomato sauce, complemented by onions and seasoned with salt and pepper, creating a hearty, flavorful dish perfect for family dinners.
Ingredients
Instructions
- Trim fat from steak and cut into serving size pieces.
- Heat oil in skillet and brown the steak pieces.
- Season the steak with 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
- Arrange the steak in a single layer in a baking dish.
- Cover the steak with sliced onions.
- In the skillet, heat the canned tomatoes; add Worcestershire sauce and season to taste.
- Pour the tomato mixture over the steak.
- Cover the dish and bake at 350°F for 2 to 2 1/2 hours or until the steak is tender.
Tips & Substitutions
For a richer flavor, consider marinating the steak in Worcestershire sauce overnight before cooking. If you're out of round steak, chuck or flank steak can work as substitutes. Additionally, you can add chopped bell peppers or mushrooms for extra texture. To thicken the sauce, mix a little cornstarch with water and stir it in towards the end of baking.
Serving Suggestions
Serve the baked Swiss steak with mashed potatoes or rice to soak up the delicious tomato sauce. A side of steamed vegetables, like green beans or peas, works well to balance the meal. For a comforting touch, consider pairing it with a slice of crusty bread. This dish also pairs beautifully with Maw-Maw'S Golden Wedding Punch for a festive touch.
Storage & Reheating
Leftover baked Swiss steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered dish in the oven at 350°F until warmed through, or microwave individual portions until hot. Adding a splash of broth can help retain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Swiss Steak contains roughly 2039 calories, with 1g protein, 7g carbohydrates, and 227g fat. It is an excellent source of vitamin C (53% of the Daily Value). Note that it is relatively high in sodium, at 1951mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while round steak is traditional, you can substitute with chuck or flank steak. Both alternatives maintain a good flavor and tenderness when cooked slowly. Just keep in mind that cooking times may vary slightly depending on the cut.
What can I do if the sauce is too thin?
If you find the sauce too thin after baking, you can transfer it to a saucepan, mix in a little cornstarch mixed with water, and simmer until it thickens. Alternatively, let it simmer uncovered on the stove to reduce and concentrate the flavors.
Can I prepare this dish in advance?
Absolutely! You can prepare the steak and layer it in the baking dish a day ahead. Just cover and refrigerate it overnight. When you're ready to cook, allow it to sit at room temperature for about 30 minutes before baking for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).