There’s something incredibly comforting about a home-cooked meal, especially when it involves a classic like Swiss Steak. I know this may seem like more of a cold weather meal but sometimes I just crave comfort food. That probably comes from my childhood since my mom would make a roast in the camper so that we had a good meal after playing in the pool at the campground all day.
When I was first married I would make Swiss Steak with the tomatoes that my husband’s grandma would can but since I don’t have that option anymore I thought I’d give it a try with store bought tomatoes. This meal turned out just like I remember it, although I’m thinking about learning how to can my own tomatoes in the future.
Swiss Steak is a dish that’s really easy to make and only takes a few simple ingredients, and the leftovers are even better the next day!
What is Swiss Steak?
Swiss Steak is a dish that usually consists of a tough cut of beef, such as a shoulder, that has been tenderized by pounding or rolling, then braised in a cooking pot or slow cooker. It is often cooked with onions, garlic, diced tomatoes, and various herbs and spices to add flavor.
The term “Swiss” in Swiss Steak does not refer to Switzerland, but rather to the process of “swissing”, which is a method of mechanically tenderizing meat. The result is a hearty and flavorful dish that is often served with mashed potatoes or noodles.
Ingredients
- Top round steak
- Stewed tomatoes
- Diced tomatoes
- All-purpose flour
- Salt
- Pepper
How to make Swiss Steak
Start by tenderizing the beef round steak. Lay the steak on a cutting board and use a meat mallet to pound it to about 1/4 inch thickness. This step is crucial as it breaks down the tough fibers, making the steak tender.
In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, ensuring both sides are well coated. Shake off any excess flour.
Heat vegetable oil in a Dutch oven over medium-high heat. Add the steak pieces, cooking until they are browned on both sides. This step is not about cooking the steak through but rather developing a flavorful crust.
Add the diced tomatoes and the stewed tomatoes (with their juice) being sure to cover all the pieces of the steak.
Cover and bake in the oven at 275° for about 2 hours. The long, slow cooking process will further tenderize the steak and allow the flavors to mix together nicely.
Once the steak is fork-tender and the sauce has thickened, your Swiss steak is ready to serve. Plate the steak, spooning plenty of sauce over the top. This dish is perfect alongside mashed potatoes, rice, or your favorite side.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Le Creuset Cast Iron Dutch Oven – Enameled cast iron delivers superior heat distribution and retention, plus it’s easy to clean.
- KitchenAid Meat Mallet – A meat tenderizer is used to help break out the flavor of all your favorite meat and to soften tougher cuts.
Swiss Steak
- 1 1/2 pounds top round steak
- 1 14 1/2 ounce can stewed tomatoes
- 1 14 1/2 ounce can diced tomatoes
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Start by tenderizing the beef round steak. Lay the steak on a cutting board and use a meat mallet to pound it to about 1/4 inch thickness. This step is crucial as it breaks down the tough fibers, making the steak tender.
-
In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, ensuring both sides are well coated. Shake off any excess flour.
-
Heat vegetable oil in a Dutch oven over medium-high heat. Add the steak pieces, cooking until they are browned on both sides. This step is not about cooking the steak through but rather developing a flavorful crust.
-
Add the diced tomatoes and the stewed tomatoes (with their juice) being sure to cover all the pieces of the steak.
-
Cover and bake in the oven at 275° for about 2 hours. The long, slow cooking process will further tenderize the steak and allow the flavors to mix together nicely.
-
Once the steak is fork-tender and the sauce has thickened, your Swiss steak is ready to serve. Plate the steak, spooning plenty of sauce over the top. This dish is perfect alongside mashed potatoes, rice, or your favorite side.
