Description
Old-Fashioned Swiss Steak is a classic American comfort dish featuring tenderized beef round steak braised in a rich tomato-based sauce with bell peppers, onions, and aromatic spices. Perfectly browned and slow-simmered on the stovetop, this hearty main course delivers robust flavors and pairs wonderfully with mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Beef and Coating
- 1 1/2 pounds beef round steak or cube steak
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon additional black pepper
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the Steak: Pat the beef steak dry and season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each piece lightly in 1/2 cup all-purpose flour, shaking off any excess flour to avoid clumps.
- Brown the Steak: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add the floured steak pieces and brown on each side for 3 to 4 minutes until developing a golden crust. Remove the steak and set aside to keep warm.
- Sauté Vegetables: In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant, scraping up any browned bits from the bottom for added flavor.
- Add Sauce Ingredients: Stir in 1 can (14.5 ounces) diced tomatoes with their juices, 1/2 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon additional black pepper. Mix well to combine all flavors.
- Simmer the Steak: Return the browned steak pieces to the skillet, spooning some sauce and vegetables over the top. Reduce the heat to low, cover the skillet with a lid, and let simmer gently for 1 to 1 1/4 hours. Cook until the steak is tender and the sauce has thickened to your liking.
- Garnish and Serve: Once cooked, garnish the Swiss steak with 1 tablespoon chopped fresh parsley if desired. Serve hot, ideally over mashed potatoes, rice, or egg noodles to enjoy the flavorful sauce.
Notes
- For a thicker sauce, mix 1 tablespoon of flour with a little water to create a slurry and stir it into the simmering sauce during the last 10 minutes of cooking.
- Swiss steak pairs deliciously with mashed potatoes, rice, or egg noodles, which absorb the savory tomato sauce perfectly.
- To make this recipe gluten-free, substitute all-purpose flour with cornstarch for dredging the steak.
