Description
Old-Fashioned Swiss Steak is a hearty and tender beef dish featuring tenderized round or chuck steak simmered slowly in a rich, savory tomato-based sauce infused with onions, bell peppers, garlic, and aromatic herbs. This classic comfort food pairs perfectly with mashed potatoes, buttered noodles, or steamed rice, making it ideal for cozy dinners and family gatherings.
Ingredients
Scale
Meat and Coating
- 2 pounds round steak or chuck steak (about 1 inch thick)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
Vegetables and Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 bell pepper (optional), sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup beef broth (or water)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon paprika (optional)
- 1 bay leaf
Garnish
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Prepare the steak: Begin by tenderizing the round or chuck steak using a meat mallet to pound the steak to about 1/2-inch thickness. Season both sides of the steak generously with salt and pepper. Lightly dredge the steak in all-purpose flour, shaking off any excess.
- Brown the steak: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the floured steak to the pan and brown it on each side for about 3-4 minutes. This step caramelizes the meat for deeper flavor. Remove the browned steak and set aside on a plate.
- Sauté the vegetables: In the same skillet, add the sliced onion and bell pepper if using. Sauté for 3-4 minutes until the onions become soft and translucent. Add minced garlic and cook for an additional minute, stirring constantly to avoid burning.
- Make the sauce: Stir in the diced tomatoes with their juices, beef broth, Worcestershire sauce, dried basil, dried thyme, sugar (if using), and paprika (if using). Mix well to combine all flavors.
- Simmer the steak: Nestle the browned steak back into the skillet atop the tomato mixture and place the bay leaf on top. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let cook for 1.5 to 2 hours, turning the steak once or twice during cooking to ensure even tenderness and flavor infusion.
- Finish and serve: Once the steak is tender, remove it from the pan. Discard the bay leaf. If the sauce is too thin, simmer uncovered for 10-15 minutes until it thickens to your liking. Slice the steak against the grain and either return the slices to the sauce or serve whole with the sauce ladled over. Garnish with chopped fresh parsley or green onions before serving.
Notes
- For a thicker gravy-like sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the sauce during the last 10 minutes of simmering.
- You can adapt the recipe to a slow cooker by browning the steak and sautéing vegetables first, then combining everything in the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Serve with mashed potatoes, buttered noodles, or steamed rice to absorb the flavorful sauce.
- Optional ingredients like bell pepper, sugar, and paprika can be omitted based on personal preference.
