Simple Swiss Steak
This Swiss steak recipe is the ultimate comfort food, offering a satisfying taste of nostalgia to fulfill your cravings.
What Exactly Is Swiss Steak?
Swiss steak, contrary to popular belief, isn't actually a dish from Switzerland. The name comes from the cooking method known as 'swissing,' which is a technique for tenderizing tougher cuts of meat. In this recipe, the beef round steak is softened by slow simmering in a flavorful tomato sauce.
Swiss Steak vs Salisbury Steak
Swiss steak is made with real steak, while Salisbury steak is crafted from ground beef shaped into patties. Additionally, Swiss steak is simmered in a tomato sauce, whereas Salisbury steak is served with a rich gravy.
How to Prepare Swiss Steak
You'll find a full list of ingredients and detailed instructions in the recipe below, but here are the basic steps to get started:
Ingredients for Swiss Steak
Here are the ingredients you'll need to make this classic homemade Swiss steak recipe:
- Flour: Coat the steaks in all-purpose flour before browning.
- Seasonings: Simply season the steak with salt and ground black pepper, then flavor the sauce with onion powder (plus more salt and pepper).
- Beef: Two pounds of beef round steak (cut 1-inch thick) should serve six.
- Oil: Sear the floured steak in two tablespoons of vegetable oil.
- Canned tomatoes: You’ll need a can of diced tomatoes for the sauce.
- Bell pepper: Cook a minced green bell pepper with the tomato sauce.
How to Prepare Swiss Steak?
Here's a quick look at what to expect when preparing this traditional Swiss steak dish:
- Coat the meat in flour, season with salt and pepper, and brown it in vegetable oil.
- Lower the heat, add water, cover, and simmer until the meat becomes tender.
- Combine tomatoes, pepper, onion powder, and remaining salt and pepper in a bowl.
- Pour the seasoned tomato mixture over the steak and let it simmer until the sauce thickens.
Best Sides to Serve with Swiss Steak
Complete your meal with these delicious side dishes that pair wonderfully with Swiss steak:
- Basic Mashed Potatoes
- Buttery Garlic Green Beans
- Classic Dinner Rolls
How to Store Leftover Swiss Steak
Keep your leftover Swiss steak in an airtight container in the fridge for up to three days.
Editorial contributions by Corey Williams
Ingredients Needed
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¼ cup all-purpose flour
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1 teaspoon salt, divided
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¼ teaspoon ground black pepper
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2 pounds beef round steak, cut 1-inch thick
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2 tablespoons vegetable oil
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¼ cup water, or as needed
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1 (14.5 ounce) can diced tomatoes
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½ cup minced green bell pepper
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1 teaspoon onion powder
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⅛ teaspoon ground black pepper
Instructions
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In a small bowl, mix together flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle the mixture over the steak and gently pound it into the meat using a mallet or the edge of a sturdy plate.
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Heat oil in a large skillet over medium heat. Cook the floured steak in the hot oil, browning it on both sides for about 15 minutes. Reduce the heat to low, add water, cover the skillet, and simmer until the meat is tender, about 1 hour. Add extra water as needed to prevent burning.
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In a medium bowl, mix tomatoes, green bell pepper, onion powder, the remaining 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Pour the mixture over the steak in the skillet, bring to a simmer, and cook until the sauce thickens, about 30 minutes.
Nutritional Information (per serving)
262 | Calories |
12g | Fat |
7g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 262 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 4g | 18% |
Cholesterol 76mg | 25% |
Sodium 549mg | 24% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 29g | 57% |
Vitamin C 15mg | 17% |
Calcium 32mg | 2% |
Iron 4mg | 24% |
Potassium 496mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5