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Swiss Steak

A comforting classic that features tender beef simmered in a rich tomato sauce with vegetables, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Beef Round Steak Look for a cut with a good amount of marbling for tenderness.
  • 1/4 cup Flour For dusting the steak, giving it a lovely crust.
  • 2 tablespoons Olive Oil Use this for a nice sear on the steak.
  • 1 medium Onion, chopped Adds a sweet depth of flavor.
  • 1 medium Green Bell Pepper, chopped Provides a fresh crunch.
  • 2 cloves Garlic, minced For aromatic richness.
  • 2 cups Canned Diced Tomatoes The heart of the sauce, tangy and vibrant.
  • 1 cup Beef Broth Adds a savory base to the sauce.
  • 1 tablespoon Worcestershire Sauce A hint of umami goodness.
  • to taste Salt & Pepper Essential for enhancing flavors.

Method
 

Preparation
  1. Dust the beef round steak with flour, ensuring it’s evenly coated.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear it on both sides until golden brown, roughly 3 to 4 minutes per side.
  3. Remove the steak and set it aside. In the same skillet, add chopped onion and green bell pepper, cooking until soft and fragrant, about 5 minutes. Add minced garlic and sauté for an additional minute.
  4. Stir in the diced tomatoes, beef broth, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer.
  5. Return the seared steak to the skillet, ensuring it’s submerged in the sauce. Cover the skillet and reduce the heat to low. Let it simmer for 1.5 to 2 hours, or until the meat is fork-tender.
  6. Once cooked, serve the Swiss steak over mashed potatoes, rice, or buttered noodles, soaking up the delicious sauce.

Notes

Swiss steak tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.