Swiss Steak
This easy Swiss steak recipe is a classic one pan meal made with tenderized beef, tomatoes, peppers, and onions simmered until fork-tender. A hearty comfort food dinner perfect for busy weeknights.
Servings: 4
Calories: 341kcal
Ingredients
- 1 1/2 pounds boneless beef round steak tip steak, or chuck steak, about 3/4-inch thick
- 3 Tablespoons all-purpose flour
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 2 Tablespoons vegetable oil
- 1 14.5 ounce can whole tomatoes undrained
- 2 cloves garlic finely chopped
- 1 cup water
- 1 large onion sliced
- 1 large bell pepper sliced
Instructions
- Cut the beef into 6 serving-size pieces.1 1/2 pounds boneless beef round steak
- In a small bowl, stir together the flour, ground mustard, and salt. Sprinkle half of the flour mixture over one side of the beef and pound it in using a meat mallet. Turn the beef over and repeat with the remaining flour mixture. This helps tenderize the meat and gives the sauce more body as it cooks.3 Tablespoons all-purpose flour, 1 teaspoon ground mustard, 1/2 teaspoon salt
- Heat the vegetable oil in a large skillet over medium heat. Add the beef and cook for about 12 to 15 minutes, turning once, until browned on both sides.2 Tablespoons vegetable oil
- Add the tomatoes and garlic to the skillet, breaking up the tomatoes with a spoon. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 hour and 15 minutes, spooning the sauce over the beef occasionally, until the meat is fork tender.1 14.5 ounce can whole tomatoes, 2 cloves garlic
- Stir in the water, sliced onion, and bell pepper. Bring back to a gentle boil, then reduce the heat again. Cover and simmer for another 20 to 30 minutes, until the vegetables are tender and the sauce has thickened slightly.1 cup water, 1 large onion, 1 large bell pepper
Notes
- Choose the right thickness - Steak that is about three quarters inch thick holds up well during longer simmers.
- Break the tomatoes up - This helps them blend smoothly into the sauce. avoid larger clumps.
- Keep the heat low - Low heat during the simmer allows the beef to slowly tenderize instead of tightening.
- Baste the beef - Spoon the sauce over the beef occasionally while cooking to keep everything moist and evenly flavored.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 9g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 393mg | Potassium: 707mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 4mg