Ingredients
To create a traditional Swiss steak, you’ll need:
For the Steak:
1 1/2 to 2 pounds (700-900g) beef round steak: Look for a cut about 1 inch thick.
1/4 cup (30g) all-purpose flour: For dredging the meat.
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
2 to 3 tablespoons vegetable oil: For browning the steak.
For the Sauce:
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 can (14.5 ounces/400g) diced tomatoes
1 cup (240ml) beef broth
1/4 cup (60ml) tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Optional Garnishes:
Chopped fresh parsley
Mashed potatoes, rice, or egg noodles for serving
Instructions
Step 1: Prepare the Steak
Tenderize the Meat: Place the round steak on a cutting board and use a meat mallet to pound it until it’s about 1/2 inch thick. This step breaks down tough fibers and ensures tenderness.
Season and Dredge: In a shallow dish, mix the flour with salt, pepper, and garlic powder (if using). Dredge the steak in the seasoned flour, shaking off any excess.
Step 2: Brown the Steak
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the steak pieces and brown on both sides, about 3-4 minutes per side. Work in batches if necessary. Remove the steak from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, reduce the heat to medium. Add the sliced onion and bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 4: Build the Sauce
Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, thyme, and red pepper flakes to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
Bring the sauce to a gentle simmer.
Step 5: Simmer the Steak
Return the browned steak to the skillet, nestling it into the sauce. Spoon some sauce over the top to ensure even cooking.
Cover the skillet or Dutch oven and reduce the heat to low. Simmer for 1 1/2 to 2 hours, or until the steak is fork-tender. Stir occasionally and add a splash of water or broth if the sauce becomes too thick.
Step 6: Serve
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the Swiss steak hot, garnished with chopped parsley. Pair it with mashed potatoes, rice, or egg noodles to soak up the rich gravy.
Tips for Success
Choose the Right Cut: Beef round steak is traditional, but you can also use chuck or blade steak for equally tender results.
Low and Slow: Patience is key to achieving tender, flavorful meat. Simmering the steak slowly allows the connective tissues to break down.
Add Vegetables: For a heartier dish, add diced carrots, celery, or mushrooms to the sauce.
Thicken the Sauce: If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce during the last 15 minutes of cooking.
Why You’ll Love This Recipe
Affordable and Satisfying: Swiss steak transforms inexpensive cuts of beef into a delicious meal.
Full of Flavor: The combination of tender beef, savory tomato sauce, and aromatic vegetables creates a dish that’s both hearty and flavorful.
Versatile: Whether you serve it with potatoes, rice, or noodles, Swiss steak is endlessly adaptable.
Make-Ahead Friendly: This dish tastes even better the next day, making it perfect for meal prep or leftovers.
Storing and Reheating
Refrigerate: Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days.
Freeze: Place the cooked steak and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the steak and sauce gently on the stovetop or in the microwave until heated through.