Best-Ever Swiss Steak

Swiss Steak -
Park Feierbach

This tender braised steak is one for the books. Thanks to Worcestershire sauce and stewed tomatoes, this steak is practically bursting with umami flavor. Be sure to serve with a hearty starch like roasted or mashed potatoes to soak up all that magical sauce.

Made it? Let us know how it went in the comment section below!

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Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 2 hours 35 mins
2 lb.

boneless lean chuck steak

4 tbsp.

vegetable oil, divided


medium onions, thinly sliced


cloves garlic, smashed

Kosher salt

Freshly ground black pepper

1 c.

all-purpose flour


(28-oz.) can crushed tomatoes

1 c.


1 tsp.

dried oregano

1 tbsp.

Worcestershire sauce

Steamed Yukon gold potatoes, for serving

1/4 c.

freshly chopped parsley, for serving

  1. Preheat oven to 325°. Place steak between 2 pieces of plastic wrap and pound with a meat mallet until 1/2" thick. 
  2. Heat 2 tablespoons vegetable oil in a medium dutch oven over medium high heat. Add onions and garlic and cook until softened and beginning to brown, about 5 minutes. Remove from pot and set aside. 
  3. Season meat on both sides with salt and pepper and then dredge meat in flour. Add remaining 2 tablespoons oil to pot and sear steak until deeply golden on both sides.
  4. Meanwhile, in a medium bowl, mix together tomatoes, water, oregano, and Worcestershire, then season with salt and pepper. Pour over seared meat and sprinkle onion mixture on top. 
  5. Cover pot and bake for 2 to 2 1/2 hours, until meat is falling apart.
  6. Sprinkle with parsley and serve.

Park Feierbach
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