Dump-And-Bake Swiss Steak
Published: Friday, January 27, 2023
2 Tbsp. flour
1 to 1 ½ lb. beef round steak
14.5 oz. can petite diced tomatoes—do not drain
1 large sweet onion, sliced
2 stalks celery, diced
2 medium carrots, peeled and thinly sliced
8 oz. sliced mushrooms
1 sprig fresh rosemary
2 sprigs fresh thyme
1 Tbsp. Worcestershire sauce
½ c. beef stock or beef broth
1 tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
2 tsp. cornstarch, plus 2 tsp. cold water
Preheat oven to 325°. Place flour in a shallow dish or tray. Dip steak in flour to coat on both sides. Place in the bottom of a Dutch oven or other large covered baking dish that has been sprayed with cooking spray.
Add all remaining ingredients—except cornstarch. Cover and bake for 2 hours.
Combine cornstarch and cold water to make a slurry. Stir cornstarch mixture into the pot. Cover and bake for 45-60 more minutes. Remove herb stems. Slice or shred steak to serve. Serve with vegetables over mashed potatoes, noodles or rice. —4 servings.
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