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Swiss Steak

A comforting classic made with tender round steak braised in a rich tomato gravy, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds Round Steak The star of the dish; it tenderizes beautifully during the braising process.
  • 2-3 tablespoons Vegetable Oil For browning the meat—can be swapped with olive oil for a healthier option.
  • 1 large Onion, sliced Adds depth and sweetness.
  • 1 Green Bell Pepper, sliced For a touch of color and extra flavor.
  • 3 cloves Garlic, minced A must-have for that aromatic lift.
  • 1 large can Canned Tomatoes, crushed Forms the rich base of the sauce.
  • 2 cups Beef Broth Brings richness; use low-sodium for a healthier option.
Seasonings
  • Salt Essential for elevating flavors.
  • Pepper Essential for elevating flavors.
  • Bay Leaf Essential for elevating flavors.
  • Worcestershire Sauce Essential for elevating flavors.
Additional Ingredients
  • Flour (for dusting) Helps create a golden crust on the steaks.

Method
 

Preparation
  1. Dry the round steak with paper towels and sprinkle both sides with salt and pepper before dusting lightly with flour.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the steak and brown each side for about 4-5 minutes until golden.
  2. Remove the steak and set aside. In the same skillet, add onion, green pepper, and garlic. Sauté until softened and fragrant.
  3. Add crushed tomatoes, beef broth, Worcestershire sauce, bay leaf, and season with salt and pepper. Stir until combined.
  4. Return the steak to the skillet, cover, and let it simmer. Cook on low for 2 to 3 hours.
  5. Once tender, remove the steak from the sauce, slice, and return it to the dish to absorb the flavors.

Notes

Add vegetables such as carrots or potatoes for a complete one-pot meal. For a kick, consider adding red pepper flakes. This dish tastes even better the next day!