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
Scale
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
