Without frying, these baked samosas are just as flavorful and filling. They taste just as good as fried samosas despite being a simpler, healthier alternative. Serve hot, plain, or alongside chutney.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless beef round steak
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon seasoned salt (such as LAWRY’S®)
- 1 tablespoon all-purpose flour, or as needed
- ¼ cup vegetable oil
- 1 (14.5 ounce) can stewed tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- ¼ cup beef broth
- ½ cup chopped carrots
- ¼ cup chopped celery
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ¼ teaspoon Worcestershire sauce
- ¼ cup shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
- To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
- Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 777 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
An excellent recipe, and well received at my house. Did not use the seasoned salt or the cheddar cheese. Increased the beef broth, and stewed tomatoes to increase the sauce which made a great topping for some boiled potatoes. Served alongside a romaine side salad.
This Swiss steak is the best I’ve ever had. I followed everything except after 90 minutes the meat wasn’t done yet. I ended up baking for 2 hours and 15 minutes. I didn’t use the cheese. I doubled the recipe. I had 5 servings of eye of round that I used. Will be making this again.
Good. I increased the garlic to four cloves and omitted the green pepper.
I thought it was delicious! The changes I made were using 4 carrots, 3 celery stalks, half of a large onion. I like lots of veggies. I served it with mashed potatoes. I would usually make this in an Instant Pot but had the time to bake it and it was wonderful smelling throughout the house. It was a hit with hubby!
This was great! I didn’t change a thing and followed the recipe just about to the letter. I think one of the key steps is to pound the steaks. Round steak is normally tough but this wasn’t tough at all and delish. Good job!
I didn’t have carrots on hand, but followed the rest of the recipe exactly until the end (didn’t add cheese). Several aspects of this recipe enhanced the recipe I grew up eating – so that recipe is now covered in notes. Peppers, and celery enhanced the onion/tomato topping. I will add carrots next time too. Love that this sauce is thickened and the veggies are cooked a bit before putting in the oven. Meat is fork tender – excellent recipe! Thanks!
Best Swiss steak that I ever made. I did substitute fresh tomatoes because they are ripe now in my garden. They still cooked up great and it was very flavorful!
This was great, the flavours bought back memories of my mom’s swiss steak. This is the first time I have made swiss steak and I love this recipe, simple and relatively quick to make. I did have to tweak it a little as I was missing a couple ingredients but it still turned out excellent. I will be making this one again. Thanks Al.
I was looking for something different. this was it!! I couldn’t take a pic we ate it too fast.
I made this in my Instant Pot and was so easy! I used ingredients as written ( I did use 2 cans tomatoes) and used the sauté function to brown steaks, removed steaks to a plate, added tomatoes and broth to deglaze pot, then veggies and set for 10 hours on slow cook (high). I served on spiral noodles. We all loved it! It smelled amazing all day!
So I have to point out that I used venison for this recipe (and I’m not a fan of venison at all) but…… OMG, so good!!!! My daughter devoured it (also not a venison fan haha) and of course hubby raved! I rarely leave reviews but this deserves 5 stars! Definitely a keeper and making it again tonight.
I used this for inspiration for the sauce, since I already had Omaha Steaks cube steaks. Followed most of the recipe, leaving out peppers & cheese. Worcestershire sauce gave it a nice tang. After about 2 hours in the oven, the steaks were so tender I could eat it with a spoon!
I’m not sure who all is rating this so high but egad. Just stick with the steak, brown gravy & mushrooms with mashed potatoes and forget all this other nonsense.
This recipe is amazing. My husband was quite impressed. I adjusted a bit due to my poor shopping skills and not having what I needed! I used diced tomatoes, red and yellow peppers and left out celery and carrots. I also used a bit of steak seasoning instead of the Lawrys which added a great flavor. The meat was so tender after cooking, overall this will be a future go to recipe!
I doubled everything except the tomatoes and it came out great with the same cooking time. The dish I grew up calling Swiss Steak always had mushrooms and was a cream sauce. I think I will write my own “Swiss Steak” recipe, but I’m sure everyone will tell me “that’s not Swiss Steak.”
I doubled this recipe. I only had diced tomatoes so I added2 Tbs sugar. Instead of bell pepper I used frying peppers I put it in for 90 minutes but that wasn’t enough so I put it in an hour more add a bit of water at the 30 min mark. I used cubed steak but should have pounded it first. I will make this again.
Excellent recipe! Delicious, moist, tender, & they all went back for seconds. That’s a win every time!
Pretty darn tasty on a cold winter day! I didn’t add the cheese though, didn’t think it needed it. I served mine with mashed potatoes. They were good with the tomato, pepper onion sauce from the baked meat. I liked that all the ingredients is what I had on hand. Make it, you’ll like it!
I didn’t change anything with the exception of giving the meat a really good coating of flour before browning, so I wouldn’t need to add more. This was exactly what I was looking for and exceeded my expectations! Thanks for this!
It was an easy recipe to follow. The prep time was longer for me than what was indicated. But I attribute that to my novice skills in the kitchen. I chose to serve this over white rice and my family loved it.
This recipe is so delicious! It went really fast in our house. It has only been a few days since I made it but I just put another pan in the oven!