Swiss Steak is a timeless comfort dish rooted in classic American home cooking, inspired by European braising traditions rather than Swiss origins. Typically made from economical cuts of beef like round steak, the meat is tenderized, dredged in flour, browned, and then slow-simmered in a tomato-based sauce with vegetables. The long cooking time transforms the tough cut into a fork-tender meal infused with deep, savory flavor. Often served over mashed potatoes or rice, this hearty dish evokes nostalgic warmth and remains a favorite for family dinners and cozy weekends.
Ingredients
- 2 lbs round steak (about 2 inches thick)
- ½ cup all-purpose flour (for dredging)
- 2 tbsp shortening (or oil)
- 6 onions (medium, sliced)
- ½ green pepper (diced)
- 1 stalk celery (or 1 tsp celery seed)
- 14 ½ oz diced tomatoes
- ½ cup water (add more if needed)
- salt (to taste)
- black pepper (to taste)
Instructions
Step 1: Prepare the Steak
- Wipe the round steak with a damp cloth. Pound with a meat mallet and dredge thoroughly in flour.
Step 2: Brown the Steak
- In a large skillet, heat shortening or oil over medium heat. Add the steak and cook until both sides are browned. Remove the steak and set aside.
Step 3: Sauté Vegetables
- Add sliced onion, green pepper, and celery (or celery seed) to the same pan. Cook until slightly browned and fragrant.
Step 4: Combine and Simmer
- Return steak to the pan. Add tomatoes and a small amount of water. Season with salt and pepper. Cover tightly.
Step 5: Slow Cook
- Reduce heat to low. Simmer for 1 to 1½ hours, or until the steak is tender. Add a bit more water if the mixture becomes too dry.
Step 6: Serve
- Serve hot over mashed potatoes, rice, or buttered noodles.
Tips
- Pound the steak well before flouring to help tenderize tougher round steak.
- Use a heavy skillet or Dutch oven for best browning and steady low heat cooking.
- If tomatoes are very thick, add a little water or beef broth to prevent scorching.
- Substitute canned diced tomatoes with juices if fresh tomatoes are unavailable.
- Add carrots or mushrooms for a heartier braise.
- For richer flavor, deglaze the pan with a splash of beef broth after browning.
- To reduce flour, lightly dust only instead of fully dredging.
- Make-ahead friendly: Swiss steak reheats very well the next day.
- For slow cooker variation, brown first on the stove, then cook on low 6–8 hours.
Nutrition
Calories: 365kcalCarbohydrates: 10gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 580mgPotassium: 780mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 18mgCalcium: 45mgIron: 3.5mg
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