Description
A classic comfort food dish featuring tenderized beef slowly braised in a rich tomato-based sauce with onions and peppers. This hearty Swiss Steak becomes fork-tender after a gentle simmer and pairs perfectly with mashed potatoes or rice.
Ingredients
- 1 1/2 lbs beef round steak or cube steak
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 bay leaf
Instructions
- Lightly pound round steak to tenderize if needed.
- Season both sides with salt, black pepper, and garlic powder.
- Dredge steak pieces in flour, shaking off excess.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Brown steaks on both sides until golden, then remove and set aside.
- In the same pan, sauté onion and bell pepper until softened.
- Add minced garlic and cook until fragrant.
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, thyme, and bay leaf.
- Return steaks to the pan, ensuring they are mostly submerged in sauce.
- Bring to a gentle simmer, cover, and reduce heat to low.
- Cook for 1 1/2 to 2 hours until meat is fork-tender and sauce thickens.
- Remove bay leaf and adjust seasoning before serving.
Notes
- Add mushrooms or carrots for extra depth and sweetness.
- For slow cooker version, cook on low for 6–8 hours after browning meat.
- Thicken sauce with a flour slurry if desired.
- Flavor improves after resting overnight.
- Freeze up to 3 months and thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 95 mg
