Swiss Steak Recipe
The term "Swiss" in Swiss steak refers to the process of tenderizing the meat by pounding or rolling, known as "swissing." This technique, combined with slow cooking in a tomato-based sauce, transforms tougher cuts of beef into a tender and flavorful meal. Swiss steak became popular in the United States during the mid-20th century, especially in the Midwest, where it was often served at diners and family gatherings.
Equipment
- Large skillet or Dutch oven
- Meat tenderizer
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Tongs
- Wooden spoon
Ingredients
- 2 pounds of beef round steak, about 1 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 cups crushed tomatoes
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 carrots, sliced
- 2 stalks celery, sliced
Instructions
- Prepare the Meat:Place the beef round steak on a cutting board. Using a meat tenderizer, pound the steak to about 1/2 inch thickness.
- This will help tenderize the meat.In a shallow bowl, combine the flour, salt, and black pepper. Dredge the steak pieces in the flour mixture, coating them well on all sides.
- Brown the Steak:In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the steak pieces in batches.
- Brown the meat on both sides, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
- Sauté the Vegetables:In the same skillet, add the sliced onion and bell pepper. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce:Add the crushed tomatoes, beef broth, Worcestershire sauce, paprika, and dried thyme to the skillet. Stir to combine. Bring the mixture to a simmer.
- Combine and Cook:Return the browned steak to the skillet, nestling it into the sauce. Add the sliced carrots and celery. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the meat is tender and easily shredded with a fork
- Serve:Once the steak is tender, taste the sauce and adjust the seasoning if necessary. Serve the Swiss steak hot, with the sauce and vegetables spooned over the top. This dish pairs wonderfully with mashed potatoes, rice, or egg noodles.