If you’re craving a hearty, stick-to-your-ribs meal like grandma used to make, this Old-Fashioned Swiss Steak is just the ticket.
Tender pieces of beef are slow-simmered in a savory tomato gravy with onions and peppers until melt-in-your-mouth delicious. It’s the kind of comforting dish that fills your kitchen with amazing aromas and brings everyone to the table hungry. Perfect over mashed potatoes or rice—this one’s a true classic!
Ingredients:
1½ to 2 lbs round steak (about ½ inch thick), cut into serving-size pieces
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2–3 tbsp vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced (optional)
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (undrained)
1 tbsp tomato paste (optional, for richer flavor)
1 tsp Worcestershire sauce
½ cup beef broth or water
Instructions:
Prep the meat: In a bowl, mix flour, salt, and pepper. Dredge steak pieces in the mixture, coating well on both sides.
Brown the steak: In a large skillet or Dutch oven, heat oil over medium-high heat. Brown the steak on both sides. Remove and set aside.
Sauté the veggies: In the same pan, add onions and bell pepper. Sauté for 3–4 minutes until soft. Add garlic and cook another minute.
Build the sauce: Stir in tomatoes (and tomato paste if using), Worcestershire sauce, and broth. Bring to a simmer.
Simmer: Return steak to the pan, cover, and reduce heat to low. Simmer for 1½ to 2 hours, until the meat is fork-tender. Stir occasionally and add a splash of broth if it gets too thick.
Serve: Great over mashed potatoes, rice, or egg noodles.
Note:
Swiss steak isn’t actually from Switzerland—it gets its name from the process of “swissing,” or tenderizing the meat by pounding and slow cooking. Using round steak or another tougher cut makes this an affordable and flavorful dish when cooked low and slow. Feel free to add carrots, celery, or mushrooms for extra heartiness!
