📝 About This Recipe
A quintessential American comfort classic, Swiss Steak is a masterclass in the art of mechanical and thermal tenderization. This recipe transforms lean, sturdy cuts of beef into fork-tender morsels by 'swissing' the meat with flour and then slow-braising it in a rich, aromatic tomato and bell pepper gravy. It is a nostalgic, soul-warming dish that brings the deep, savory flavors of a traditional Sunday supper to your modern table.
🥗 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 (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 teaspoon Smoked Paprika
- 3 tablespoons Vegetable Oil (for searing; more if needed)
The Braising Base
- 1 large Yellow Onion (halved and thinly sliced)
- 1 large Green Bell Pepper (sliced into strips)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (for depth of color and flavor)
The Liquid & Aromatics
- 14.5 ounces Diced Tomatoes (1 can, with juices)
- 1.5 cups Beef Stock (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf
- 2 tablespoons Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). This low and slow temperature is essential for breaking down the tough connective tissues in the round steak.
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2
In a shallow bowl, whisk together the flour, salt, black pepper, and smoked paprika. This seasoned flour will create a crust and thicken the gravy simultaneously.
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3
Lay the beef portions on a sturdy cutting board. Sprinkle both sides generously with the seasoned flour. Using a meat mallet (the toothed side), pound the flour into the meat. This 'swissing' process tenderizes the fibers and incorporates the flour deeply.
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4
Heat the vegetable oil in a large Dutch oven or heavy-bottomed oven-proof skillet over medium-high heat until shimmering.
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5
Sear the steaks in batches, being careful not to crowd the pan. Cook 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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6
In the same pan, add the sliced onions, bell peppers, and celery. Sauté for 5-7 minutes, scraping the bottom of the pan to release the 'fond' (the flavorful browned bits from the meat).
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7
Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the tomato paste turns a shade darker and smells fragrant.
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8
Pour in the diced tomatoes (with juice), beef stock, Worcestershire sauce, dried thyme, and the bay leaf. Stir well to combine the sauce.
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9
Nestle the seared steaks back into the pan, ensuring they are mostly submerged in the liquid and covered with some of the vegetables.
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10
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid.
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11
Transfer the pot to the preheated oven. Braise for 1.5 to 2 hours. Check at the 90-minute mark; the meat should be 'fork-tender,' meaning it yields easily to a fork with minimal resistance.
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12
Once tender, remove the bay leaf. If the sauce is too thin, simmer it uncovered on the stovetop for 5-10 minutes to reduce. Taste and adjust seasoning with salt and pepper if needed.
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13
Garnish with fresh chopped parsley before serving to add a pop of color and brightness.
💡 Chef's Tips
Don't skip the pounding; the 'swissing' technique is what gives this dish its name and prevents the lean beef from being chewy. If you don't have a meat mallet, use the edge of a heavy plate or a rolling pin to work the flour into the meat. For a richer sauce, substitute half a cup of the beef stock with a dry red wine like Cabernet Sauvignon. Make sure your pan is truly hot before searing; a grey, steamed steak will lack the depth of flavor a hard sear provides. This dish actually tastes better the next day, making it an excellent candidate for meal prep or entertaining.
🍽️ Serving Suggestions
Serve over a bed of creamy buttermilk mashed potatoes to soak up the rich tomato gravy. Pair with buttered egg noodles tossed with a little fresh dill for a classic mid-century feel. A side of honey-glazed roasted carrots or steamed green beans provides a nice sweetness and crunch. Enjoy with a glass of medium-bodied red wine, such as a Merlot or a Cotes du Rhone. A thick slice of crusty sourdough bread is essential for mopping up every last drop of the sauce.