Keto Dinner | Crazy Good Swiss Steak

An easy dinner recipe for Swiss Steak with tomatoes and mushrooms, cooked in one pot on the stove. Low carb, keto, and gluten free.

The flavors in Swiss steak are fantastic. Due to the long simmering, the liquid in the pot reduces to an intensely flavorful sauce with a rich taste of tomatoes, carrots, and mushrooms. The spices used to season the beef add a nice kick. And the beef is fall-apart-tender!

In our family, one of my Mom’s frequent Sunday meals was Old Fashioned Swiss Steak. We lived a block from Church and sometimes walked, and I remember coming home to this Old Fashioned Swiss Steak in the oven. Just the smell, when we walked in the door, was enough to get our mouths watering!

Swiss Steak is really a plain eating old down-home recipe. With simple ingredients, and basically no extra spicing, Old Fashioned Swiss Steak really lets the flavor of the food shine through. While newer recipes may use other meats and ingredients in an attempt to improve, I’ve resisted any of these “new-fangled” ideas in this childhood favorite.

Crazy Good Swiss Steak

Prep Time 30 minutes

Cook Time 2 hours 10 minutes

Servings 5 servings

Calories 320 kcal

Ingredients

• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon worcestershire sauce
• 1 tablespoon chopped fresh parsley
• 1/2 cup diced celery (1-2 stalks)
• 14.5 ounce can diced tomatoes
• 8 ounces cremini mushrooms sliced
• 2 pounds beef round cut
• 1/2 cup diced onions (1/4-1/2 onion)
• 1/2 cup diced carrots (1-2 carrots)

Dry seasonings:

• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. First, Trim the beef of any excess fat, and cut into round slices about 1/2 inch thick. Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well. Add sliced beef and all seasonings to a resealable bag. Toss until the beef is well-coated.
2. Second, Heat olive oil in a 4 quart or larger dutch oven or pot over medium to medium-high heat for a few minutes until hot. Working in 2 batches: add beef slices in a single layer and brown for about a minute, flip to brown the other side, then transfer to a large bowl.
3. Next, Add onions, carrots, celery, and garlic to the pot. Cook for a few minutes until aromatic, stirring frequently.
4. Add diced tomatoes (including liquid in the can), Worcestershire sauce, and 2/3 cup water. Stir together until well-mixed. Return the beef slices and any bowl drippings to the pot, snugly arranging the beef on top of the vegetables. Evenly distribute mushrooms on top.
5. Cover with a tightly fitting lid. Cook over medium-low heat for 2 hours, or until the beef is very tender and nearly falling apart.
6. Uncover and turn off the heat. Transfer only the beef slices onto serving plates. Stir together the vegetables and sauce in the pot, scraping up any brown bits stuck to the bottom, and spoon them over the beef. Top with parsley and serve.

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