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Classic Swiss Steak in Tomato Sauce2

Classic Swiss Steak in Tomato Sauce

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Swiss steak is a comforting, slow-cooked dish featuring tenderized beef simmered in a rich tomato sauce with onions and bell peppers. Perfect over mashed potatoes or buttered noodles, this hearty meal is a timeless favorite.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 serving
Course: Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds beef round or cube steak pounded to ½-inch thickness
  • ½ cup all-purpose flour for dredging
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 1 large green bell pepper sliced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Equipment

  • Large Skillet or Dutch Oven For browning and slow-cooking the steak
  • Tongs For handling the beef
  • Meat Mallet For tenderizing the beef

Method
 

  1. In a shallow dish, mix flour, salt, black pepper, and paprika. Dredge the pounded beef in the flour mixture, shaking off excess.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak for 2-3 minutes per side until browned. Remove and set aside.
  3. In the same skillet, add onions and bell peppers. Sauté until softened, about 5 minutes. Stir in garlic and cook for another minute.
  4. Add tomato paste and cook for 1-2 minutes. Pour in crushed tomatoes, beef broth, Worcestershire sauce, oregano, thyme, and bay leaf. Stir well.
  5. Return the steak to the pan, nestling it into the sauce. Reduce heat to low, cover, and let simmer for 90 minutes until the beef is tender.
  6. Remove the bay leaf before serving. Serve warm with mashed potatoes, rice, or buttered noodles.

Notes

  • For a richer sauce, let the steak simmer uncovered for the last 15 minutes.
  • Cube steak cooks faster and can be done in 45-60 minutes.
  • Store leftovers in the fridge for up to 3 days or freeze for later.

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