Swiss Steak
Tender, fall-apart beef simmered in a rich and savory tomato gravy with onions and peppers. This old-fashioned comfort food classic is perfect served over mashed potatoes for a hearty family dinner.
For 4 servings
5 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Steak
- b.On a cutting board, use a meat mallet to pound the round steak to an even 1/2-inch thickness. This is the key step to tenderize the meat.
- c.Cut the tenderized steak into 4-6 serving-sized pieces.
- d.In a shallow dish, whisk together the all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
- e.Dredge each piece of steak in the flour mixture, ensuring it's fully coated on all sides. Shake off any excess flour.
- 2
Step 2
- a.Sear the Steak
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Carefully place the floured steak pieces in the pot in a single layer, working in batches if necessary to avoid overcrowding.
- d.Sear for 3-4 minutes per side until a deep, golden-brown crust forms. This creates flavor for the gravy.
- e.Remove the seared steak from the pot and set aside on a plate.
- 3
Step 3
- a.Build the Gravy Base
- b.Reduce the heat to medium. Add the sliced onion and bell pepper to the same pot, using the residual oil and beef fat.
- c.Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
- d.Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
- 4
Step 4
- a.Simmer the Dish
- b.Pour in the beef broth, undrained diced tomatoes, and Worcestershire sauce. Stir well with a wooden spoon, scraping up any browned bits (fond) from the bottom of the pot.
- c.Bring the mixture to a gentle simmer.
- d.Return the seared steak pieces to the pot, nestling them into the gravy. Ensure they are mostly submerged.
- e.Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 1.5 to 2 hours, or until the steak is fork-tender.
- 5
Step 5
- a.Final Touches and Serving
- b.Once the steak is tender, remove the lid. Taste the gravy and adjust seasoning with more salt and pepper if needed.
- c.If the gravy is too thin, remove the steak and simmer the gravy uncovered for 5-10 minutes to reduce and thicken.
- d.Serve the Swiss Steak hot, spooning a generous amount of the vegetable-rich gravy over each piece. Garnish with fresh chopped parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is pounding the meat, known as 'swissing'. Don't skip it, as it mechanically tenderizes the tough cut of beef.
- 2Achieving a dark brown sear on the steak is essential for developing the deep, savory flavor of the final dish.
- 3For a richer flavor, deglaze the pan with a splash of red wine after sautéing the vegetables and before adding the broth and tomatoes.
- 4This dish is even better the next day as the flavors meld. Reheat gently on the stovetop or in the microwave.
- 5If you don't have a meat mallet, you can use the bottom of a heavy skillet or a rolling pin to pound the steak.
Adapt it for your goals.
Mushroom Swiss Steak
Add 8 ounces of sliced cremini mushrooms along with the onions and bell peppers for an extra layer of earthy flavor.
Spicy Swiss SteakSpicy Swiss Steak
Incorporate 1/2 teaspoon of red pepper flakes or a finely diced jalapeño with the garlic for a gentle kick of heat.
Slow Cooker MethodSlow Cooker Method
Sear the steak and sauté the vegetables as directed. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the steak is tender.
Herb InfusedHerb-Infused
Add 1 teaspoon of dried thyme or a sprig of fresh rosemary to the gravy as it simmers for a more aromatic flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, a form of iron that is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Contains Antioxidants
The cooked tomatoes in the gravy are a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Frequently asked questions
The name 'Swiss Steak' does not refer to Switzerland. It refers to the process of 'swissing,' which means to pound or roll a piece of meat or fabric to tenderize it. The key step in this recipe is pounding the tough round steak to make it tender.