📝 About This Recipe
This quintessential American comfort classic transforms humble, lean cuts of beef into fork-tender morsels through the magic of mechanical tenderizing and slow-braising. Unlike the European country it's named after, 'Swissing' refers to the technique of pounding the meat to break down tough fibers before it's simmered in a rich, garden-fresh tomato and bell pepper gravy. It is a heartwarming, soul-satisfying meal that fills your kitchen with an aroma that feels like a warm hug.
🥗 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 (adds a subtle depth)
- 3 tablespoons Vegetable oil (or beef tallow for searing)
The Braising Liquid & Aromatics
- 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)
- 1 tablespoon Tomato paste
- 1 cup Beef stock (low sodium)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (chopped, for garnish)
👨🍳 Instructions
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1
In a shallow bowl, whisk together the flour, salt, black pepper, and smoked paprika until well combined.
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2
Place the beef portions on a sturdy cutting board. Using a meat mallet (the textured side), pound each piece of steak thoroughly to tenderize. You want to flatten them slightly while driving the fibers apart.
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3
Dredge each piece of beef in the seasoned flour mixture, pressing the flour into the meat with your hands to ensure a heavy coating. Shake off any excess.
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4
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
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5
Working in batches to avoid crowding, sear the beef for 3-4 minutes per side until a deep, golden-brown crust forms. Remove the beef 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 up the browned bits (fond) from the bottom of the pan.
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7
Stir in the garlic and tomato paste. Cook for another 2 minutes until the paste darkens slightly and the garlic is fragrant.
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8
Pour in the canned diced tomatoes, beef stock, Worcestershire sauce, and dried oregano. Stir well to combine the sauce.
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9
Nestle the seared beef steaks back into the pan, ensuring they are mostly submerged in the liquid and vegetables.
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10
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan with a tight-fitting lid.
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11
Braise the beef for 90 minutes to 2 hours. Check occasionally to ensure the liquid hasn't evaporated; if it looks dry, add a splash more beef stock.
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12
The dish is ready when the beef is 'fork-tender' and pulls apart easily with no resistance. Taste the sauce and adjust seasoning with salt and pepper if needed.
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13
Garnish with fresh chopped parsley and serve hot.
💡 Chef's Tips
Don't skip the 'Swissing' (pounding) step; this is essential for breaking down the tough connective tissue in round steak. Always sear the meat in batches; if you crowd the pan, the meat will steam instead of browning, losing that deep umami flavor. If the sauce is too thin at the end, simmer uncovered for the last 15 minutes to reduce and thicken. For a variations, you can add sliced mushrooms or a splash of red wine during the deglazing step for extra richness. You can also cook this in a 325°F (165°C) oven for the same duration if you prefer a hands-off approach.
🍽️ Serving Suggestions
Serve over a mountain of buttery mashed potatoes to soak up the delicious tomato gravy. Pair with wide egg noodles tossed in butter and fresh chives. A side of honey-glazed carrots or roasted green beans provides a nice color and sweetness contrast. Enjoy with a glass of robust red wine, such as a Cabernet Sauvignon or a Malbec. A thick slice of crusty sourdough bread is perfect for cleaning the plate.