Swiss Steak Recipe: Homey Classic Made Incredibly Tender

Swiss steak emerges as a culinary gem that transforms ordinary meat into an extraordinary dining experience.

Tender cuts bathed in rich, velvety sauce promise comfort in every forkful.

Skilled cooks know this dish works magic on tougher beef selections through patient braising techniques.

Robust seasonings and slow simmering break down muscular fibers, creating melt-in-your-mouth magic.

Generations have cherished this unpretentious meal for its ability to turn budget-friendly ingredients into something truly spectacular.

Hearty and satisfying, this classic recipe delivers deep flavor that warms both body and soul.

One taste will transport you to a world of home-cooked comfort that speaks directly to your hunger.

Let’s check out a recipe that turns simple ingredients into a symphony of deliciousness.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Calories: 365 kcal

Servings: 4

Swiss Steak Ingredients from Joy of Cooking

• Beef Round Steak: Choose a fresh, well-marbled cut for maximum tenderness and rich flavor.

• All-Purpose Flour: Select unbleached flour for better texture and more natural taste.
• Salt, Ground Black Pepper: Use freshly ground black pepper for a more vibrant, aromatic seasoning.

• Vegetable Oil: Pick a neutral oil with a high smoke point for perfect searing.
• Water: Use filtered water to ensure clean, pure flavor.
• Diced Tomatoes: Select fire-roasted canned tomatoes for deeper, smoky undertones.
• Green Bell Pepper: Pick a firm, bright green pepper for crisp freshness.
• Onion Powder: Choose a high-quality, granulated powder without added preservatives.

Tools for Searing and Simmering

• Meat Mallet: Tenderizes beef by pounding it to an even thickness.
• Large Skillet: Essential for searing and slow-cooking the steak with perfect browning.
• Shallow Dish: Perfect for mixing flour coating ingredients and dredging beef.
• Measuring Spoons: Helps accurately add salt, pepper, and onion powder.
• Wooden Spoon or Spatula: Great for stirring and scraping browned bits from skillet.
• Sharp Knife: Useful for mincing green bell pepper.
• Can Opener: Needed to open diced tomato can.
• Cutting Board: Provides a clean surface for prepping ingredients.

How to Prepare Joy’s Swiss Steak Recipe

• Prepare Savory Coating

Create a delightful seasoned flour blend by mixing flour with salt and black pepper in a wide, shallow dish. This magical mixture will give your steak a delectable crispy exterior.

• Transform the Beef

Gently pound the beef round steak until it’s wonderfully thin, about half an inch thick. Lovingly coat each piece in the seasoned flour, making sure every inch gets a perfect dusting.

• Sizzle and Brown

Heat a generous splash of oil in a large skillet over medium-high heat. Carefully nestle the steak pieces into the hot pan, letting them develop a gorgeous golden-brown crust. Work in batches to ensure each piece gets beautifully caramelized.

• Build Robust Flavor

Reunite all the steak pieces in the skillet. Pour in water, using a wooden spoon to lift those delicious browned bits from the bottom. Tumble in diced tomatoes, letting their juicy goodness mingle with the meat.

• Layer in Aromatic Goodness

Sprinkle green bell peppers, onion powder, and remaining seasonings over the bubbling mixture. These ingredients will infuse the dish with incredible depth and complexity.

• Slow Simmer to Tenderness

Lower the heat and let the skillet gently simmer. Cover and allow the steak to relax and become incredibly tender, about 1 to 1.5 hours. The magic happens slowly, transforming tough meat into a melt-in-your-mouth experience.

• Serve with Love

Plate the succulent steak and drench it with the rich, velvety sauce. Bring this comforting dish to the table and watch eyes light up with anticipation.

Tips to Maximize Flavor in Every Bite

• Tenderize Like a Pro: Use a meat mallet or rolling pin to evenly pound the beef, breaking down tough muscle fibers for maximum tenderness. This technique helps the meat absorb flavors and ensures consistent cooking.
• Customize Your Coating: Experiment with different flour blends by adding paprika, garlic powder, or dried herbs to the flour mixture. These subtle additions can transform the basic coating into a more complex flavor profile.
• Prevent Dry Meat Disaster: Keep moisture locked in by maintaining a low, steady simmer and checking the liquid levels periodically. If the sauce reduces too quickly, add a splash of beef broth or water to keep the steak juicy and prevent burning.
• Make-Ahead Magic: This dish tastes even better the next day. Cool the steak completely, store in an airtight container, and gently reheat in a skillet with a splash of water to revive its rich, tender texture. The flavors will intensify overnight, creating an even more delicious meal.

Presenting Swiss Steak for Family Dinners

• Pair with Creamy Mashed Potatoes: Ladle the tender steak and rich sauce over fluffy, buttery mashed potatoes for a classic comfort meal that soaks up all the delicious flavors.
• Complement with Fresh Green Salad: Balance the hearty steak with a crisp garden salad topped with a light vinaigrette to add freshness and cut through the richness of the dish.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or chives over the steak just before serving to add a bright, fresh touch and enhance the visual appeal of the meal.
• Serve with Crusty Bread: Offer warm, crusty bread on the side to mop up the flavorful tomato sauce, ensuring no delicious drop goes to waste.

Storage Tips for Tender Meat

• Preserve Peak Freshness: Transfer any leftover steak to an airtight container, ensuring the meat remains covered with its delicious sauce to maintain moisture and prevent drying out.
• Refrigerate Smart: Store cooked steak in the refrigerator for up to 3-4 days, keeping the container sealed to lock in flavor and prevent absorbing other food odors.
• Freeze for Later: Wrap individual portions in freezer-safe packaging, removing excess air to prevent freezer burn. Frozen steak stays delicious for up to 2-3 months when properly sealed.
• Reheat with Care: Warm refrigerated steak gently in a skillet over low heat, adding a splash of water or extra sauce to prevent drying. Alternatively, use the microwave with a damp paper towel to keep the meat tender and juicy.

Tender Swiss Steak Recipe

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4.9 from 11 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Joy of cooking swiss steak blends tender beef with hearty tomato sauce in a classic comfort dish. Savory meat simmers slowly, developing rich flavors that comfort and satisfy hungry diners.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) beef round steak, cut 1-inch thick
• ¼ cup all-purpose flour
• 2 tbsps (30 ml) vegetable oil
• 1 (14.5 oz/411 g) can diced tomatoes
• ¼ cup water, or as needed
• ½ cup minced green bell pepper
• 1 tsp salt
• 1 tsp onion powder
• ¼ tsp ground black pepper
• 1/8 tsp ground black pepper

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Instructions

1. Flour Preparation: Create a seasoned flour blend by combining all-purpose flour, salt, and ground black pepper in a shallow dish.
2. Meat Tenderization: Using a meat mallet, flatten beef round steak to an even thickness, then thoroughly dredge each piece in the seasoned flour mixture.
3. Searing Stage: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Brown the floured steak pieces in batches, ensuring a rich golden crust develops on both sides without overcrowding the pan.
4. Deglazing and Sauce Building: Return all browned steak pieces to the skillet, pour water to deglaze the pan, and scrape up caramelized bits to create a flavorful sauce foundation.
5. Tomato and Vegetable Integration: Distribute canned diced tomatoes evenly over the steak, then sprinkle green bell peppers, onion powder, remaining salt, and ground black pepper across the surface.
6. Braising Process: Reduce heat, cover the skillet, and allow the steak to simmer gently for 60-90 minutes. Periodically check liquid levels, adding small amounts of water if needed to prevent burning and maintain moisture.
7. Finishing and Serving: Once the steak becomes fork-tender, remove from heat and plate immediately, generously ladling the rich tomato sauce over the meat.

Notes

• Meat Selection: Choose a lean beef round steak with minimal fat for the most tender and flavorful result.
• Tenderizing Technique: Pound the meat evenly to break down tough muscle fibers, ensuring a more delicate texture and faster cooking.
• Flour Coating Trick: Press the seasoned flour firmly into the meat’s surface to create a crispy, golden crust that locks in moisture and flavor.
• Braising Wisdom: Maintain low, steady heat during simmering to transform tough meat into a melt-in-your-mouth delicacy, checking occasionally to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 365
• Sugar: 5 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg