Description
Old Fashioned Swiss Steak is a comforting American classic featuring tender beef round steak simmered in a flavorful tomato-based sauce with onions, bell peppers, and garlic. This hearty main course is perfect served over mashed potatoes or rice, offering a delicious and satisfying meal reminiscent of traditional home-cooked dinners.
Ingredients
Scale
Beef and Coating
- 2 pounds beef round steak, 1/2 inch thick, trimmed and cut into serving-size pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 cup beef broth
Instructions
- Prepare the coating: In a shallow bowl, combine the flour, salt, and black pepper. Mix well to ensure even seasoning.
- Dredge the steak: Press each piece of beef round steak into the flour mixture until well coated on all sides, shaking off excess flour.
- Brown the steak: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the coated steak pieces and brown them for about 3 minutes on each side until a golden crust forms. Remove the steak and set aside.
- Sauté the vegetables: In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Cook for 4 to 5 minutes, stirring frequently until the vegetables soften and develop aroma.
- Combine and simmer: Return the browned steak pieces to the skillet with the sautéed vegetables. Pour in the diced tomatoes with their juice, Worcestershire sauce, paprika, and beef broth. Stir gently to combine all ingredients. Bring the mixture to a simmer over medium heat.
- Slow cook the steak: Reduce the heat to low, cover the skillet, and let it cook gently for 1½ to 2 hours. Check occasionally to ensure the sauce does not dry out. The meat should become fork-tender by the end of the cooking time.
- Serve: Once tender, serve the Swiss steak hot over mashed potatoes or rice for a comforting meal.
Notes
- You can substitute the green bell pepper with red or yellow bell peppers for a slightly sweeter flavor.
- For a thicker gravy, remove the lid during the last 15 minutes of cooking to allow some liquid to reduce.
- This recipe can be adapted to be gluten-free by using a gluten-free flour blend for dredging the steak.
