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Classic Swiss Steak
Traditional dish · American
Tenderized beef steak braised in a rich tomato-based gravy with onions and bell peppers, creating a comforting and savory classic dish.
Ingredients
- Beef round steak2 lbs
- All-purpose flour1/2 cup
- Vegetable oil2 tbsp
- Onion1 large
- Green bell pepper1 large
- Garlic2 cloves
- Canned diced tomatoes1 (14.5 oz) can
- Beef broth2 cups
- Worcestershire sauce1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut steak into 6-8 portions. Pound each portion with a meat mallet or the edge of a heavy pan to tenderize.
- 2
Dredge each steak piece in flour seasoned with salt and pepper.
- 3
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown steak on both sides.
- 4
Remove steak from skillet and set aside. Add chopped onion and bell pepper to the skillet and sauté until softened.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Stir in diced tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 7
Return the steak to the skillet. Ensure the liquid mostly covers the steak.
- 8
Cover the skillet, reduce heat to low, and simmer for 1.5 to 2 hours, or until the steak is very tender.
- 9
Adjust seasoning with salt and pepper if needed. Serve hot.
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