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Swiss Steak is Comfort food at it’s finest! Tender beef braised in a tomato sauce. Serve over mashed potatoes for a dish your entire family will love.
Why You’ll Love This Recipe!
The best kind of comfort food is the kind that reminds you of your childhood, the food your mother or grandmother use to make. Â Swiss Steak is that kind of comfort food. Â For those of us who grew up in the 70’s you will probably agree.
Swiss steak is typically made from a less tender cut of steak such as round steak which is then tenderized and coated in flour and cooked. My version is not tenderized but instead I brown the meat first and then cook it on low for about an hour which helps to tenderize the meat.
Ingredients Needed
- Flour. I use unbleached all purpose flour
- Salt and Pepper
- Round steak. Another cut of beef you can use is either a top round steak or bottom round steak.
- Beef Broth or Water
- Vegetable oil or coconut oil
- Diced canned tomatoesÂ
- Green pepper
- Onion. White or yellow onion.
- Onion powder
How to Make Swiss Steak
- Mix together flour, 1/2 tsp salt and 1/2 tsp black pepper in a plastic bag
- Cube steak into 1-2-inch pieces.
- Add in cubed steak and mix until meat is covered in flour.
- Heat oil in a dutch oven or large pot over medium high heat.
- Add the meat and onions to the pan and cook until the meat is browned on both sides and the onions are softened.
- Pour in water or beef broth and cover and let simmer for about 1 hour or until beef is fork tender or medium heat.
- Add more water if needed. Check occasionally to make sure the water hasn’t evaporated.
- Mix together diced tomatoes, green pepper, onion powder, salt and pepper.
- Pour over beef and stir to combine.
- Simmer for 30 minutes or until thickened.
What to Pair This With:
This is pure comfort food so we loved it served with mashed potatoes.
It is also delicious served over some buttered noodles.
Another favorite at our house is Rice Pilaf.
What a better way to warm up the tummies on a cold fall or winter night. A meal just like grandma use to make!
Frequently Asked Questions
You can store leftovers in an airtight container for up to 3 days. To reheat, use the microwave at a reduced power to heat through.
Freeze leftovers in a sturdy freezer container or zippered freezer bag for up to 3 months. Defrost in the refrigerator overnight before servingf..
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For other steak recipes try:
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Swiss Steak
Ingredients
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 lbs. round steak cut into 1-2 inch pieces
- 2 Tbsp vegetable oil or coconut oil
- 1/3 cup beef broth can use water instead if you prefer
- 29 oz diced tomatoes 2 (14.5 oz) cans
- 1/2 cup green pepper chopped
- 1 onion cut into rings
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix together flour, 1/2 tsp salt and 1/2 tsp black pepper in a plastic bag
- Add in steak and mix until meat is covered in flour.
- Heat oil in a heavy pan.
- Add the meat and onions and cook until the meat is browned on both sides and the onions are softened.
- Add in water, cover and let simmer for about 1 hour or until beef is fork tender.
- Add more water if needed. Check ocassionally to make sure the water hasn’t evaporated.
- Mix together diced tomatotes, green pepper, onion powder, salt and pepper.
- Pour over beef and stir to combine
- Simmer for 30 minutes or until thickened.
Tips & Notes:
- Heat the oil in a pan on the stove top and brown the onion and meat.
- Place that mixture along with all the remaining ingredients into a slow cooker.
- Cover and cook on low for 6-7 hours or high for 4-5 hours or until meat is fork tender.
Freeze leftovers in a sturdy freezer container or zippered freezer bag for up to 3 months. Defrost in the refrigerator overnight before serving.
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Nutrition Facts:
Cathy Barnes says
To this day, swiss steak is my favorite comfort food and my kids love it as well. My mom ‘s recipe uses a can of tomatoe soup along with tomatoe sauce and onions. I cook in the crockpot all day and serve over mashed potatoes. Yummy!
Leigh Anne says
Love the idea of cooking it in the crockpot all day. I bet it is nice and tender. Thanks Cathy!
Joe C says
Like you, I coat the meat in a seasoned flour and do not tenderize, but also brown in olive oil. But I never add water to meat……I use chicken broth and a dash or two of Worcestershire sauce, which to me, adds another depth of flavor. I don’t use green peppers but do use onions, carrots and fresh garlic, and saute along with the meat. And I have found rice is my choice to put this over.
Leigh Anne says
Your version sounds delicious too! I would probably prefer rice to but my husband’s an Idaho boy and loves his mashed potatoes!
Linda says
I also enjoy the feeling that comes from having the comfort foods of childhood. My mother made a wonderful Swiss Steak that I have never been able to duplicate. I can’t wait to try your recipe. I think it may hit a home run in my memory bank! Thank you for sharing.
Leigh Anne says
Linda, Hope you enjoy the swiss steak and memories of mom!
Liz says
Sounds really nice. Thanks Leigh Anne. I have never tried it.
Leigh Anne says
Hope you’ll give it a try Liz!
Raymond Braddock says
I love Swiss Steak and use the recipe my Mom used to make many years ago. It is basically the same but with a few changes. Mom always used stewed tomatoes, sometimes using Italian or Mexican flavored and a can of tomato sauce. The biggest difference is that she always added a jar of pimiento olives and a little of the brine to kick it up. Believe me when I say you had to be quick to get your share of the olives. My son makes this for his family and my young granddaughters are carrying on the tradition of “more olives, please.”
Leigh Anne says
I love it and I love what an important role food plays in family tradition and memories! Will have to try the pimento olives in my swiss steak next time.