Description
Old-Fashioned Swiss Steak is a comforting, classic American dish featuring tenderized round or chuck steak simmered slowly in a rich, savory tomato-based sauce. The beef becomes juicy and flavorful, perfect when served with mashed potatoes, rice, or buttered noodles. This hearty meal is ideal for cozy dinners and family gatherings.
Ingredients
Scale
Meat
- 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 with a meat mallet until it is about 1/2-inch thick. Season both sides generously with salt and pepper. Next, lightly dredge the steak in all-purpose flour, shaking off any excess flour to ensure even browning.
- Brown the steak: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the steak and brown it on both sides for about 3-4 minutes per side. This caramelization step builds deep flavor. After browning, remove the steak from the skillet and set it aside on a plate to rest.
- Sauté the vegetables: In the same skillet with the leftover oil and browned bits, add sliced onion and sliced bell pepper if using. Sauté for 3-4 minutes until the onions become softened and translucent. Then, add the minced garlic and sauté for an additional minute, taking care not to burn it.
- Make the sauce: Stir in the canned diced tomatoes with their juices, beef broth, Worcestershire sauce, dried basil, dried thyme, optional sugar, and optional paprika. Mix thoroughly to combine all the flavors.
- Simmer: Nestle the browned steak back into the skillet with the tomato mixture. Place the bay leaf on top of the steak. Bring the sauce to a gentle simmer, then reduce heat to low. Cover the skillet and let the steak cook slowly for 1.5 to 2 hours, turning the steak once or twice to ensure even cooking and maximum tenderness.
- Finish and serve: Once the steak is tender, remove it from the skillet. Discard the bay leaf. If the sauce is too thin, simmer uncovered for 10-15 minutes until thickened to your liking. Slice the steak across the grain and either return the slices to the sauce to soak up flavor or serve the steak whole with sauce poured over. Garnish with freshly chopped parsley or green onions before serving.
Notes
- For a slow cooker variation, brown the steak and sauté the vegetables first, then place all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until tender.
- If a thicker gravy-like sauce is desired, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of cooking or simmer longer uncovered to reduce.
- Pair the dish perfectly with mashed potatoes, steamed rice, or buttered noodles, along with roasted vegetables or a fresh green salad.
- Adjust seasoning at the end based on personal taste preferences.
