📝 About This Recipe
A nostalgic masterpiece of American comfort food, this Swiss Steak is the ultimate transformation of humble beef into a fork-tender delicacy. Unlike the name suggests, 'Swissing' refers to the mechanical process of tenderizing the meat, which is then slow-baked in a rich, savory tomato and bell pepper gravy. This dish is the epitome of heartiness, offering a deep, umami-rich flavor profile that feels like a warm hug on a cold evening.
🥗 Ingredients
The Beef
- 2 pounds Beef Round 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)
Aromatics and Vegetables
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 large Green Bell Pepper (sliced into strips)
- 2 pieces Celery Stalks (finely diced)
- 3 pieces Garlic Cloves (minced)
The Braising Liquid
- 14.5 ounces Diced Tomatoes (canned, with juices)
- 2 tablespoons Tomato Paste
- 1.5 cups Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
👨🍳 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 tough connective tissues in the round steak.
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2
In a shallow bowl, whisk together the flour, kosher salt, black pepper, and smoked paprika.
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3
Tenderize the beef portions using a meat mallet (the spiked side). Pound the steaks until they are about 1/2 inch thick; this 'Swissing' process ensures the meat will be fork-tender.
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4
Dredge each piece of beef in the seasoned flour mixture, pressing firmly so the flour adheres to the meat. Shake off any excess.
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5
Heat the vegetable oil in a large, oven-safe Dutch oven or heavy skillet over medium-high heat.
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6
Sear the beef in batches, browning deeply for about 3-4 minutes per side. Do not crowd the pan. Remove the beef to a plate and set aside.
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7
In the same pan, add the sliced onions, bell peppers, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and pick up the browned bits (fond) from the bottom of the pan.
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8
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red and smells fragrant.
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9
Deglaze the pan by pouring in the beef broth, scraping the bottom with a wooden spoon to release all that flavor.
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10
Add the diced tomatoes (with juice), Worcestershire sauce, thyme, and oregano. Bring the mixture to a gentle simmer.
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11
Nestle the browned beef steaks back into the pan, ensuring they are mostly submerged in the liquid and vegetables.
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12
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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13
Bake for 1.5 to 2 hours. Check the meat at the 90-minute mark; it should be easily pierced with a fork. If it's still slightly tough, give it another 30 minutes.
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14
Once finished, remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the meat to relax.
💡 Chef's Tips
Don't skip the pounding step; it’s the secret to making an inexpensive cut of meat taste like a premium steak. If the sauce is too thin after baking, remove the meat and simmer the sauce on the stovetop for 5 minutes to reduce. For a deeper flavor, use a dry red wine (like Cabernet) to replace half a cup of the beef broth. Always sear the meat until it has a dark, crusty brown exterior; this 'Maillard reaction' provides the base for the entire sauce's flavor. You can substitute the round steak with chuck steak if you prefer a slightly higher fat content.
🍽️ Serving Suggestions
Serve over a mountain of buttery garlic mashed potatoes to soak up the extra gravy. Pair with wide egg noodles tossed in parsley and butter for a classic mid-century feel. A side of honey-glazed roasted carrots adds a lovely sweetness that balances the acidity of the tomatoes. Serve with a thick slice of crusty sourdough bread for dipping into the rich sauce. A glass of medium-bodied Merlot or a cold Amber Ale complements the savory beef perfectly.