Swiss Steak With Tomato Gravy And Mashed Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 75 min · Beef · high-protein

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Ingredients

• 1 lb beef top round steak, cut into 4 pieces
• 1/4 cup all-purpose flour
• 1 1/2 tbsp vegetable oil
• 1 28 oz can canned diced tomatoes
• 1 large yellow onion, sliced
• 1 ribs celery, sliced
• 1 medium carrot, sliced
• 3/4 cup beef broth
• 1/2 tbsp Worcestershire sauce
• 1 lb russet potatoes, peeled and cubed
• 3 tbsp salted butter
• 1/4 cup whole milk
• 2 cloves garlic, minced
• 1 tsp sweet paprika
• 2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Pound the round steak pieces to a half inch with a meat mallet, then season them and press each side hard into the seasoned flour.
2. Heat the oil in a Dutch oven over medium-high and brown the steaks 3 minutes per side until a dry brown crust forms; work in batches so the pan never crowds.
3. Set the meat aside and cook the onion, celery, and carrot in the drippings 6 minutes until the onion goes soft and picks up the fond.
4. Stir in the garlic and paprika for 30 seconds, then add the tomatoes, broth, and Worcestershire and scrape the pan bottom clean.
5. Return the steaks, spoon the sauce over them, cover, and simmer over low heat 45 to 50 minutes until a fork twists in the meat with almost no resistance.
6. In the last 20 minutes, boil the potatoes in salted water until a knife slides through cleanly, about 16 minutes, then drain.
7. Mash the potatoes with the butter and warm milk until smooth and season them until they taste seasoned rather than salty.
8. If the gravy is thin, uncover and boil it 5 minutes to reduce, then serve the steaks and tomato gravy over the mash.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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