Introduction
Swiss steak is a classic comfort dish made by braising seasoned, tenderized beef in a rich tomato and vegetable sauce. Despite the name, it is not Swiss; the term “swissing” refers to the technique of tenderizing meat. Slow cooking transforms inexpensive cuts into a flavorful, fork-tender meal perfect for family dinners.
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Ingredients
For the steak:
2 pounds beef round steak, about 1/2 to 3/4 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
3 tablespoons vegetable oil or butter
For the sauce:
1 medium onion, sliced
1 green bell pepper, sliced (optional but classic)
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 bay leaf (optional)
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Instructions
1. Prepare and tenderize the steak:
Pat the steak dry. Season both sides with salt and pepper. Dredge in flour, shaking off excess. Pound lightly with a meat mallet to work the flour into the meat.
2. Brown the meat:
Heat the oil in a large skillet or Dutch oven over medium-high heat. Brown the steak pieces on both sides, then remove and set aside.
3. Cook the vegetables:
In the same pan, add onions, bell pepper, and garlic. Sauté until slightly softened.
4. Build the sauce:
Add diced tomatoes, beef broth, Worcestershire sauce, paprika, and bay leaf. Stir well.
5. Braise:
Return the meat to the pan, making sure it is mostly submerged. Cover and simmer on low for 1.5 to 2 hours, or until the steak is very tender.
(Alternatively, bake covered at 325°F / 165°C for the same amount of time.)
6. Serve:
Remove bay leaf and serve over mashed potatoes, rice, or noodles.
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Description
Swiss steak is rustic, hearty, and deeply savory. The long braise transforms tough beef into a buttery texture while allowing the tomatoes, vegetables, and seasonings to form a thick, flavorful gravy. It’s economical, satisfying, and ideal for make-ahead meals since it reheats beautifully.
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Tips
Use a heavy-bottomed pot or Dutch oven for even heat.
Browning the meat well adds depth of flavor.
If the sauce becomes too thick during cooking, add a splash of broth or water.
For extra richness, stir in a tablespoon of tomato paste when adding the tomatoes.
Round steak is traditional, but chuck steak works very well too.
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Variations
Mushroom Swiss Steak: Add sliced mushrooms with the onions.
Spicy Version: Add crushed red pepper or a splash of hot sauce.
Slow Cooker Method: After browning the meat, transfer everything to a slow cooker and cook on low 6–8 hours.
Smoky Flavor: Add smoked paprika instead of regular paprika.
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Corrections (Common Mistakes and How to Fix Them)
Meat is tough: It simply needs more time. Continue simmering until tender.
Sauce is watery: Simmer uncovered for the last 20 minutes to thicken.
Sauce is too acidic: Add a pinch of sugar to balance the tomatoes.
Burning on the bottom: Lower the heat and stir occasionally to prevent sticking.
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Enjoy
Serve your Swiss steak warm with mashed potatoes or buttered noodles and enjoy the tender beef and rich tomato gravy. Let it rest for a few minutes before serving to allow the flavors to settle.