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.
Ingredients
Scale
- 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
Instructions
- Flour Preparation: Create a seasoned flour blend by combining all-purpose flour, salt, and ground black pepper in a shallow dish.
- Meat Tenderization: Using a meat mallet, flatten beef round steak to an even thickness, then thoroughly dredge each piece in the seasoned flour mixture.
- 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.
- 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.
- 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.
- 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.
- 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