📝 About This Recipe
A nostalgic masterpiece of American comfort food, Swiss Steak isn't from Switzerland, but rather named for 'swissing'—the process of tenderizing tough cuts of beef. This recipe transforms economical round steak into fork-tender medallions bathed in a deeply savory, aromatic tomato and bell pepper gravy. Slow-braised to perfection, it represents the ultimate marriage of rustic technique and heartwarming flavor.
🥗 Ingredients
The Beef
- 2 pounds Beef Bottom Round or Chuck Steak (cut into 4-6 individual portions)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Smoked paprika
- 3 tablespoons Vegetable oil (for searing)
The Aromatics and Sauce
- 1 large Yellow onion (thinly sliced into half-moons)
- 1 large Green bell pepper (seeded and sliced into strips)
- 2 pieces Celery stalks (finely diced)
- 3 pieces Garlic cloves (minced)
- 14.5 ounces Diced tomatoes (1 can, with juices)
- 2 tablespoons Tomato paste
- 1.5 cups Beef stock (low sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried oregano
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). This low and slow temperature is crucial for breaking down the connective tissue in the beef.
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2
Prepare the dredging station by mixing the flour, salt, black pepper, and smoked paprika in a shallow bowl.
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3
Using a meat mallet (the spiked side), pound each piece of steak until it is about 1/2 inch thick. This 'swissing' process tenderizes the meat and allows the flour to penetrate the fibers.
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4
Dredge each steak thoroughly in the seasoned flour, shaking off any excess. Do not discard the remaining flour; you may need a tablespoon later to thicken the sauce.
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5
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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6
Sear the steaks in batches (do not crowd the pan) for 3-4 minutes per side until a deep golden-brown crust forms. Remove steaks to a plate and set aside.
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7
In the same pot, add the sliced onions, bell peppers, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and the onions turn translucent.
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8
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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9
Pour in the beef stock and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot—this is where the flavor lives!
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10
Add the canned diced tomatoes, Worcestershire sauce, thyme, and oregano. Bring the mixture to a gentle simmer.
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11
Nestle the seared steaks back into the pot, ensuring they are mostly submerged in the liquid. Pour any juices from the plate back into the pot.
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12
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
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13
Bake for 1.5 to 2 hours, or until the beef is tender enough to be cut with a fork. Check at the 90-minute mark; if the sauce is too thin, simmer uncovered on the stovetop for the last 10 minutes.
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14
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley before serving.
💡 Chef's Tips
If you don't have a meat mallet, use the edge of a heavy plate to 'cut' the flour into the meat. Always sear the meat in batches; crowding the pan will cause the meat to steam rather than brown, losing that deep umami flavor. For a richer sauce, add a splash of dry red wine when deglazing the pan before adding the beef stock. If using a slow cooker, follow all steps through step 11, then cook on Low for 6-8 hours. Leftovers are even better the next day as the flavors continue to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of buttery garlic mashed potatoes to soak up the extra gravy. Pair with wide egg noodles tossed in butter and fresh chives. Add a side of honey-glazed roasted carrots for a hint of sweetness to balance the acidity of the tomatoes. A crisp green salad with a sharp vinaigrette provides a refreshing contrast to the rich, savory beef. Enjoy with a glass of medium-bodied red wine like a Merlot or a Malbec.