Swiss Steak Recipe

Introduction

Swiss steak is a comforting, tender dish featuring round steak simmered in a rich tomato sauce with vegetables. It’s perfect for a hearty family dinner and pairs wonderfully with mashed potatoes or rice.

Ingredients

• 2 pounds round steak, sliced into 6-8 rectangular pieces
• ½ tsp onion powder
• ½ tsp garlic powder
• 1½ tsp salt, divided
• ½ tsp pepper
• ¼ cup flour
• 2 tbsp olive oil, divided
• 1 onion, chopped
• 2 carrots, chopped
• 1 large green bell pepper, chopped
• 1 (15 oz) can crushed tomatoes
• ⅓ cup beef broth (add more as needed)

Instructions

1. Step 1: In a shallow dish, whisk together onion powder, garlic powder, 1 teaspoon salt, pepper, and flour. Dredge each piece of steak thoroughly in the flour mixture.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, brown the steak pieces on both sides in batches if necessary, then transfer them to a plate.
3. Step 3: Add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion, carrots, and bell pepper with ½ teaspoon salt for 3-4 minutes until softened.
4. Step 4: Stir in the crushed tomatoes and beef broth, then bring the mixture to a boil.
5. Step 5: Return the browned steak to the skillet, reduce heat to low, cover, and simmer for 45-60 minutes until the steak is fork tender. Add additional beef broth if the sauce thickens too much.
6. Step 6: Serve the Swiss steak hot over mashed potatoes, rice, or noodles for a satisfying meal.

Tips & Variations

• For extra flavor, marinate the steak briefly in Worcestershire sauce before dredging.
• Substitute round steak with chuck steak for more marbling and tenderness.
• Add mushrooms or celery along with the other vegetables for additional depth.
• Use a slow cooker by searing the steak first, then combining all ingredients and cooking on low for 6-8 hours.

Storage

Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Swiss steak?

Yes, cuts like chuck or sirloin can work well. Choose a cut that benefits from slow cooking to become tender.

Is it necessary to brown the steak before simmering?

Browning the steak adds a rich flavor and helps develop the sauce’s depth, but you can skip this step if short on time—just expect a milder taste.

Swiss Steak Recipe

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4.8 from 96 reviews

Swiss Steak is a classic comfort dish featuring tenderized round steak browned and slowly simmered in a savory tomato and vegetable sauce. This hearty meal combines seared beef with sautéed onions, carrots, and green bell peppers, creating a rich, flavorful sauce that’s perfect served over mashed potatoes, rice, or noodles.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 pounds round steak (sliced into 6–8 rectangular pieces)
• ½ tsp onion powder
• ½ tsp garlic powder
• 1½ tsp salt (divided)
• ½ tsp pepper
• ¼ cup flour

Cooking

• 2 tbsp olive oil (divided)
• 1 onion (chopped)
• 2 carrots (chopped)
• 1 large green bell pepper (chopped)
• 1 15 oz can crushed tomatoes
• ⅓ cup beef broth (add more as needed)

Instructions

1. Dredge the steak: In a shallow dish, whisk together the onion powder, garlic powder, 1 teaspoon salt, pepper, and flour. Coat each piece of steak thoroughly in the flour mixture to ensure even browning.
2. Sear the steak: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the steak pieces in batches if needed to avoid overcrowding, and brown on both sides to develop a rich crust. Remove and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, green bell pepper, and the remaining ½ teaspoon salt. Cook for 3-4 minutes until the vegetables begin to soften and release their flavors.
4. Boil the sauce: Pour in the crushed tomatoes and beef broth. Bring the mixture to a boil, stirring occasionally to combine all ingredients well.
5. Simmer and slow cook: Reduce the heat to low to create a gentle simmer. Add the seared steak pieces back into the skillet, cover with a lid, and cook for 45-60 minutes until the steak becomes fork-tender and the flavors meld beautifully.
6. Finish and serve: Remove the skillet from heat and serve the Swiss steak hot over mashed potatoes, rice, or noodles for a satisfying meal.

Notes

• For best results, use round steak or another cut suited for slow cooking to ensure tender meat.
• You can adjust the amount of beef broth to create a thicker or thinner sauce depending on preference.
• Cooking time may vary based on thickness of the steak pieces.
• This dish pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or steamed rice.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Swiss steak, slow cooked steak, tomato sauce steak, American comfort food, beef recipe