Swiss Steak Recipe

Introduction

Swiss steak is a comforting, slow-cooked dish featuring tender round steak simmered in a rich tomato and vegetable sauce. It’s perfect for a hearty family meal that 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 tsp salt, pepper, and flour. Dredge each piece of steak in the flour mixture to coat thoroughly.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add the steak pieces and brown on both sides. Work in batches if necessary to avoid overcrowding.
3. Step 3: Transfer the browned steak to a plate. Add the remaining 1 tbsp olive oil to the skillet. Then add the chopped onion, carrots, bell pepper, and ½ tsp salt. Sauté the vegetables for 3-4 minutes until softened.
4. Step 4: Stir in the crushed tomatoes and beef broth, and bring the mixture to a boil.
5. Step 5: Reduce the heat to low to maintain a simmer. Return the steak to the skillet, cover, and cook for 45-60 minutes until the steak is fork tender.
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 with the spices for 30 minutes before dredging in flour.
• Add a splash of red wine to the sauce for deeper richness.
• Use leftover Swiss steak in sandwiches or wraps for a delicious second meal.
• If you prefer, cook the dish in a slow cooker after searing the steak and sautéing the vegetables for a hands-off option.

Storage

Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tougher cuts like chuck steak or round tip steak work well as they become tender during the slow cooking process.

Can I make this dish gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the steak.

Swiss Steak Recipe

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★★★★★

4.9 from 71 reviews

Swiss Steak is a hearty and comforting dish featuring tenderized round steak slow-cooked in a rich tomato and vegetable sauce. The beef is dredged in a seasoned flour mixture, seared to lock in flavors, and then simmered with onions, carrots, and bell peppers until fork-tender. Ideal for a family dinner, this classic American recipe pairs perfectly with mashed potatoes, rice, or noodles.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 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 onion powder, garlic powder, 1 teaspoon salt, pepper, and flour. Dredge each piece of round steak thoroughly in the flour mixture, ensuring an even coating on all sides.
2. Sear the steak: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, place the dredged steak pieces in the skillet and brown each side until a crust forms. Do this in batches if necessary to avoid overcrowding.
3. Sauté the vegetables: Remove the seared steak to a plate. Add the remaining tablespoon of olive oil to the skillet. Add chopped onion, carrots, chopped green bell pepper, and sprinkle with ½ teaspoon salt. Cook and stir for 3 to 4 minutes until the vegetables begin to soften and release their flavors.
4. Boil the sauce: Pour in the crushed tomatoes and the beef broth. Stir to combine and bring the mixture to a rolling boil to meld the flavors.
5. Simmer and slow cook: Lower the heat to a simmer. Return the seared steak to the skillet, submerging it in the sauce. Cover the skillet with a lid, and cook on low heat for 45 to 60 minutes, or until the steak becomes fork-tender and the sauce thickens slightly.
6. Finish and serve: Once cooked, serve the Swiss steak hot over your choice of mashed potatoes, rice, or noodles for a satisfying meal.

Notes

• Adjust beef broth quantity to maintain desired sauce consistency while simmering.
• For extra flavor, marinate the steak with seasoning for 30 minutes before dredging if time permits.
• Using a heavy-bottomed skillet helps prevent scorching during the simmering process.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: Swiss steak, round steak recipe, braised beef, tomato sauce steak, comfort food, easy dinner, stovetop steak