Description
Hearty Swiss steak delivers classic comfort from midwestern kitchens, braising tender beef in rich tomato sauce with bell peppers and onions. Slow-cooked to perfection, this nostalgic dish promises a satisfying meal that connects you to traditional home cooking.
Ingredients
Scale
Main Protein:
- 2 pounds beef round steak, cut 1-inch thick
Dry Ingredients:
- ¼ cup all-purpose flour
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 1/8 teaspoon ground black pepper
- 1 teaspoon onion powder
Liquid and Vegetable Ingredients:
- 2 tablespoons vegetable oil
- ¼ cup water, or as needed
- 1 (14.5 ounces) can diced tomatoes
- ½ cup minced green bell pepper
Instructions
- Prepare a seasoned flour blend by mixing 60 milliliters (1/4 cup) all-purpose flour with 2.5 milliliters (1/2 teaspoon) salt and 1.25 milliliters (1/4 teaspoon) ground black pepper in a shallow dish.
- Tenderize the beef round steak to 1.25 centimeters (1/2 inch) thickness using a meat mallet, then thoroughly coat each piece in the seasoned flour mixture.
- Warm 30 milliliters (2 tablespoons) vegetable oil in a large skillet over medium-high heat until the oil shimmers and appears slightly rippled.
- Carefully place the floured steak pieces into the hot skillet, cooking each side until a rich golden-brown crust develops. Work in batches to prevent overcrowding and ensure even browning.
- Return all browned steak pieces to the skillet, then pour 60 milliliters (1/4 cup) water into the pan. Use a wooden spoon to scrape up the caramelized bits from the bottom, creating a flavorful base for the sauce.
- Add the canned diced tomatoes with their juice, spreading them evenly over the steak pieces.
- Sprinkle 120 milliliters (1/2 cup) finely chopped green bell pepper, 5 milliliters (1 teaspoon) onion powder, the remaining salt, and additional ground black pepper across the tomato layer.
- Lower the heat and allow the mixture to gently simmer. Cover the skillet and let the steak slowly braise for 60-90 minutes, periodically checking the liquid level to prevent burning.
- If the sauce appears too dry during cooking, carefully add small amounts of water to maintain moisture and prevent sticking.
- Once the steak reaches a tender consistency, remove from heat and serve immediately, generously spooning the rich tomato sauce over the meat.
Notes
- Break down tough muscle fibers by pounding the round steak with a meat mallet or rolling pin until it reaches an even, thin thickness for maximum tenderness.
- Create a flavorful protective layer by evenly coating the steak in seasoned flour, which helps develop a delicious golden crust and naturally thickens the sauce during cooking.
- Develop deep, rich flavors by searing the steak pieces in a hot pan, ensuring each piece gets a beautiful golden-brown exterior that locks in moisture and creates complexity.
- Capture every bit of delicious browned bits from the pan by deglazing with water or broth, scraping up the flavorful fond that adds incredible depth to the entire dish.
- Allow the steak to become meltingly tender through patient, low-temperature cooking, adding liquid as needed to prevent drying and maintain a succulent, sauce-rich consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg