Swiss Steak Recipe
If you’re craving a hearty, comforting meal that feels like a big warm hug, you’re in for a treat with this Swiss Steak Recipe. Tenderized beef round steak simmers slowly in a rich tomato gravy until it’s melt-in-your-mouth delicious, surrounded by sweet onions and peppers. This is one of those classic dishes that brings everyone to the table, filling your kitchen with that irresistible home-cooked aroma. Whether you’re serving it over mashed potatoes, rice, or buttered noodles, this Swiss Steak Recipe is all about fuss-free comfort that never goes out of style.
Ingredients You’ll Need
The beauty of this Swiss Steak Recipe lies in its straightforward, everyday ingredients. Each one plays a crucial role in building layers of flavor and creating that signature tender texture and deep, savory sauce.
- Beef Round Steak (2 pounds): Choose a cut about 1-inch thick—perfect for soaking up the flavorful sauce and becoming fork-tender during simmering.
- All-Purpose Flour (1/2 cup): Dredging the steak in flour helps create a golden crust and thickens the sauce as it cooks.
- Salt (1 teaspoon): Seasoning is key! Salt brings out the natural flavors of the beef and veggies.
- Black Pepper (1/2 teaspoon): Adds a gentle heat and depth to every bite.
- Vegetable Oil (2 tablespoons): For searing the steak pieces to golden perfection—don’t skip this step for the best flavor.
- Onion (1 medium, sliced): Adds natural sweetness and body to the sauce.
- Green Bell Pepper (1, sliced): Brings color, freshness, and a mild peppery bite.
- Garlic (2 cloves, minced): Essential for that aromatic kick—fresh garlic makes all the difference.
- Diced Tomatoes with Juice (1 can, 14.5 ounces): Forms the heart of the gravy, adding acidity and bright tomato flavor.
- Tomato Paste (1 tablespoon): Intensifies the savory tomato notes and helps thicken the sauce.
- Worcestershire Sauce (1 teaspoon): A splash of umami that deepens the overall flavor profile.
- Dried Oregano (1/2 teaspoon): Brings a subtle herbal background that pairs beautifully with tomatoes and beef.
- Paprika (1/2 teaspoon): Adds gentle warmth and a pop of color to the sauce.
- Beef Broth (1 cup): The liquid base that keeps everything tender and juicy—use a good-quality broth for best results.
How to Make Swiss Steak Recipe
Step 1: Prep and Dredge the Steak
Start by trimming any extra fat from your beef round steak, then cut it into serving-size pieces. In a shallow bowl, combine the flour with salt and pepper. Dredge each steak piece in the seasoned flour, pressing firmly so the coating sticks well. This step not only helps lock in moisture but also ensures your steak will have that wonderful, slightly crispy crust once browned.
Step 2: Brown the Steak
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if needed, add your steak pieces and brown them on both sides. This is where the magic starts—the browning creates a delicious foundation for the flavors to come. Once browned, set the steak aside on a plate.
Step 3: Sauté the Vegetables
In the same pan, add the sliced onion and green bell pepper. Sauté for about 4 minutes, stirring occasionally, until they’re softened and starting to get a bit of color. Stir in the minced garlic and cook for just 30 seconds more, keeping a close eye so the garlic doesn’t burn.
Step 4: Build the Sauce
Pour in the diced tomatoes with their juice, add the tomato paste, Worcestershire sauce, dried oregano, paprika, and beef broth. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pan—those bits are flavor gold! Bring the mixture to a gentle simmer.
Step 5: Simmer Low and Slow
Return the browned steak pieces (and any juices that have collected) to the pan, nestling them into the sauce. Cover with a lid and reduce the heat to low. Let everything simmer for 1 1/2 to 2 hours, until the steak is meltingly tender and the sauce has thickened into a rich gravy. Give it a gentle stir every so often, and prepare to swoon from the amazing aroma wafting through your kitchen.
How to Serve Swiss Steak Recipe
Garnishes
For a finishing touch, sprinkle your Swiss Steak Recipe with freshly chopped parsley or a dash of extra black pepper. A few snipped chives or thinly sliced green onions also add a pop of color and freshness that brightens up the dish beautifully.
Side Dishes
This Swiss Steak Recipe is just begging to be paired with something that soaks up all that luscious tomato gravy. Creamy mashed potatoes are a classic, but steamed white rice or buttered egg noodles are just as wonderful. Add a green vegetable like steamed beans or roasted broccoli for a complete, balanced plate.
Creative Ways to Present
For a fun twist, try serving the Swiss Steak Recipe over toasted rustic bread for an open-faced sandwich, or pile it onto baked potatoes for a cozy, fork-and-knife meal. You can also portion the steak and sauce into individual ramekins for a dinner party-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Swiss Steak Recipe keeps beautifully in the fridge for up to 3 days. Store the steak and sauce together in an airtight container to keep everything moist and flavorful, and you’ll find the flavors deepen even more overnight.
Freezing
This dish freezes like a dream! Simply let the Swiss Steak Recipe cool completely, then transfer it to freezer-safe containers or zip-top bags. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the steak and sauce on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions in short bursts, stirring in between. Add a splash of beef broth if the sauce needs loosening.
FAQs
Can I use a different cut of beef for this Swiss Steak Recipe?
Absolutely! While round steak is traditional, you can use chuck or even brisket for a slightly different texture. Just make sure to simmer long enough for the beef to become tender.
Is it possible to make this Swiss Steak Recipe gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free blend. The rest of the ingredients are naturally gluten-free, making this a fantastic comfort food option for everyone.
Can I prepare Swiss Steak Recipe in a slow cooker?
Definitely. After browning the steak and sautéing the veggies, transfer everything to your slow cooker and cook on low for 6 to 7 hours. The beef will be incredibly tender and the flavors will meld perfectly.
How can I add even more flavor to the sauce?
For extra depth, try adding a splash of red wine to the tomato mixture before simmering, or toss in a bay leaf. You can also experiment with smoked paprika or a dash of hot sauce for a kick.
What’s the best way to serve leftovers?
Leftover Swiss Steak Recipe is fantastic the next day! Try shredding the beef and piling it onto crusty rolls for a savory sandwich, or serve it over polenta for a comforting twist.
Final Thoughts
I can’t say enough about how much joy this Swiss Steak Recipe brings to the dinner table. It’s a dish that’s simple, soulful, and always delivers pure comfort. Whether you’re feeding a hungry family or just treating yourself, I hope you’ll give this recipe a try and make it your own favorite tradition!
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Swiss Steak Recipe
- Total Time: 2 hours
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Swiss Steak is a classic American comfort food featuring tender beef round steak smothered in a flavorful tomato-based sauce with onions, bell peppers, and aromatic spices. This stovetop dish is perfect for a hearty dinner served alongside mashed potatoes, rice, or noodles. The slow simmering process ensures the beef becomes tender and infused with rich, savory flavors.
Ingredients
Meat
- 2 pounds beef round steak (about 1-inch thick), cut into serving-size pieces
Coating
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Aromatics
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
Tomato Base
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
Liquids & Oils
- 2 tablespoons vegetable oil
- 1 cup beef broth
Instructions
- Prepare the Steak: Trim any excess fat from the beef round steak and cut it into serving-size pieces. This will ensure even cooking and easier serving.
- Coat the Steak: In a shallow bowl, combine all-purpose flour, salt, and black pepper. Dredge each steak piece in the seasoned flour mixture, pressing gently to coat all sides evenly to help form a flavorful crust and thicken the sauce later.
- Brown the Steak: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the steak pieces on both sides until nicely seared. Remove the browned steak and set aside to keep warm.
- Sauté Vegetables: In the same pan, add sliced onion and green bell pepper. Sauté for about 4 minutes or until softened. Add minced garlic and cook for another 30 seconds to release its aroma.
- Add Tomato Mixture: Stir in the diced tomatoes with their juice, tomato paste, Worcestershire sauce, dried oregano, and paprika. Mix well to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer the Steak: Return the browned steak pieces to the pan, nestling them into the tomato sauce. Pour in the beef broth, cover the pan, and reduce heat to low. Let the dish simmer gently for 1 1/2 to 2 hours, or until the steak is tender and the sauce has thickened, stirring occasionally.
- Serve: Once done, serve the Swiss steak hot alongside mashed potatoes, rice, or noodles to soak up the delicious tomato gravy.
Notes
- For extra depth of flavor, add a splash of red wine to the tomato mixture before simmering.
- This recipe can be adapted for slow cooker use: cook on low for 6–7 hours until tender.
- Leftovers reheat well and the flavors improve after resting overnight.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak piece with sauce
- Calories: 390
- Sugar: 5g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 105mg
