Swiss Steak Quick and Easy
Swiss Steak is a comforting American classic made with tenderized beef and rich tomato gravy.Beef steaks are browned to develop a delicious savory crust.Onions, bell peppers, garlic, and tomatoes create a flavorful sauce.Slow simmering helps transform the beef into tender, fork-friendly bites.The rich gravy pairs beautifully with mashed potatoes, rice, or noodles.This easy recipe is perfect for cozy family dinners and Sunday meals.
Ingredients
For the Steak
- 2 pounds beef round steaks
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil or olive oil
For the Tomato Gravy
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces
- 1 can tomato sauce, 15 ounces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon sugar, optional
- 2 tablespoons chopped fresh parsley
Instructions
Tenderize the Beef
- Place the round steaks between two sheets of plastic wrap or parchment paper.Using a meat mallet, gently pound the steaks until they are thinner and evenly tenderized.This step helps break down the tougher muscle fibers
Season the Flour
- In a shallow bowl, combine the flour, salt, black pepper, and paprika.Coat each steak lightly with the seasoned flour, shaking off any excess.
Brown the Steaks
- Heat the oil in a large heavy skillet or Dutch oven over medium-high heat.Add the steaks in batches if necessary and brown for approximately 2–3 minutes per side.The steaks do not need to be fully cooked at this stage.Transfer them to a plate.
Sauté the Vegetables
- Reduce the heat to medium.Add the sliced onion and bell pepper to the same skillet.Cook for approximately 4–5 minutes, stirring occasionally, until they begin to soften.Add the minced garlic and cook for another 30 seconds.
Make the Tomato Gravy
- Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, onion powder, salt, and black pepper.Stir well, scraping up any browned bits from the bottom of the pan.If desired, add a teaspoon of sugar to balance the acidity of the tomatoes.
Return the Steaks
- Place the browned steaks back into the skillet.Spoon some of the tomato mixture over the top.The steaks should be partially or mostly covered by the sauce.
Simmer Until Tender
- Cover the skillet and reduce the heat to low.Simmer gently for approximately 60–75 minutes, or until the beef is very tender.Check occasionally and add a little extra beef broth if the sauce becomes too thick.
Finish and Serve
- Taste the gravy and adjust the salt and pepper if necessary.Sprinkle with fresh parsley.Serve hot over mashed potatoes, rice, egg noodles, or your favorite side dish.
Notes
- Beef cut: Round steak is traditional, but cube steak can also work well.
- Tenderizing: Do not skip this step when using a tougher cut of beef.
- Flour: The seasoned flour helps the beef brown and also slightly thickens the gravy.
- Tomatoes: Diced tomatoes provide texture while tomato sauce creates a smooth gravy base.
- Broth: Add more beef broth if the sauce becomes too thick during cooking.
- Vegetables: Bell peppers are optional but add excellent flavor and color.
- Gravy: The sauce will continue to thicken slightly as it cools.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.