This Swiss steak recipe is pure comfort food—tender beef simmered with onions, carrots, peppers, and tomatoes in one pan until it’s fall-apart delicious. I grew up eating this on chilly nights, always served over mashed potatoes. It’s cozy, simple, and easy to recreate with pantry staples.
Easy Swiss Steak Recipe
When I’m craving something warm and comforting but don’t want to spend all night in the kitchen, I turn to this Swiss steak recipe. It’s one of those meals that feels like a Sunday dinner but comes together with just a few simple steps—sear the meat, toss in the veggies and tomatoes, then let it all simmer until tender. The beef gets melt-in-your-mouth soft, and that savory sauce is so good over mashed potatoes, rice, or noodles. It’s a go-to in our house when we want something hearty without the hassle.
Tips for Success
- The key to tender meat is to simmer it low and slow. This gives the connective tissue time to break down, resulting in that tender, melt-in-your-mouth texture.
- Try stirring in extras like chopped celery, mushrooms, peas, green beans, or even diced potatoes—they all simmer beautifully in the sauce and make the meal even heartier.
Swiss Steak
Ingredients
- 2 pounds round steak sliced into 6-8 rectangular pieces
- ½ tsp onion powder
- ½ tsp garlic powder
- 1½ tsp salt divided
- ½ tsp pepper
- ¼ cup flour
- 2 tbsp olive oil divided
- 1 onion chopped
- 2 carrots chopped
- 1 large green bell pepper chopped
- 1 15 oz can crushed tomatoes
- ⅓ cup beef broth add more as needed
Instructions
-
In a shallow dish, whisk together the onion powder, garlic powder, 1 tsp salt, pepper, and flour. Dredge each piece of steak in the flour mixture.½ tsp onion powder, ½ tsp garlic powder, 1½ tsp salt, ½ tsp pepper, ¼ cup flour
-
Heat 1 tbsp of olive oil in a large skillet over medium heat. Once heated, place the steak in the skillet and brown on both sides. Do this in 2 batches if needed.2 pounds round steak
-
Transfer the steak to a plate. Add in another tbsp of olive oil. Then, add in the onion, carrots, bell peppers, and ½ tsp salt. Cook for 3-4 minutes until softened.2 tbsp olive oil, 1 onion, 2 carrots, 1 large green bell pepper
-
Add in the crushed tomatoes and beef broth, and bring to a boil.1 15 oz can, ⅓ cup beef broth
-
Reduce to a simmer, and add the steak back in. Cover the skillet and cook on low for 45-60 minutes until the steak is fork tender.
-
Serve the steak over mashed potatoes, rice, or noodles.
Notes
- If sauce is too thick, stir in a bit of beef broth or water as it cooks until you reach your desired consistency.
- If sauce is too thin, take the lid off during the last 10–15 minutes of simmering to let some of the liquid cook off and thicken naturally.
- To make in the slow cooker: Brown the steak and sauté the veggies, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Nutrition
How to Make Swiss Steaks Step by Step
Gather all the ingredients together.
Make the seasoned flour mixture: In a shallow dish, whisk together ½ tsp onion powder, ½ tsp garlic powder, 1 tsp salt, ½ tsp black pepper, and ¼ cup flour. Dredge 2 pounds of round steak, sliced into 6–8 pieces, in the seasoned flour mixture until well coated.
Sear the steak: Heat 1 tbsp of olive oil in a large skillet over medium heat. Working in batches if needed, brown the steak pieces on both sides, about 2–3 minutes per side. Transfer the browned steak to a plate and set aside.
Make the sauce: Add the remaining 1 tbsp olive oil to the skillet. Stir in 1 chopped onion, 2 chopped carrots, 1 chopped green bell pepper, and the remaining ½ tsp salt. Cook for 3–4 minutes, stirring occasionally, until the vegetables are softened. Pour in 1 (15-ounce) can of crushed tomatoes and ⅓ cup beef broth. Stir to combine and bring the mixture to a gentle boil.
Add the steak back in: Return the steak to the skillet, nestling the pieces into the sauce.
Slow cook: Reduce the heat to low, cover, and simmer for 45–60 minutes, or until the steak is fork-tender.
Serve and enjoy: Serve hot over mashed potatoes, rice, or noodles for a complete meal. Enjoy!
How to Store and Reheat
Store any leftover Swiss steak in an airtight container in the fridge for up to 4 days. For longer storage, let it cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to reheat, warm it gently in a skillet or in the microwave until heated through—just add a splash of broth or water to loosen the sauce if needed.
Serving Suggestions
I love serving this over creamy mashed potatoes—it’s the classic combo I grew up with and still crave on chilly nights. It’s just as delicious over buttered egg noodles or a bowl of fluffy rice if that’s what you have on hand. Crusty bread is always great to have on the side. You’ll want it to soak up every last bit of that rich, savory sauce.
More Comforting Dinners to try
The post Swiss Steak appeared first on The Cookie Rookie®.
0 Commentaires