Swiss Steak

Swiss Steak - a hearty and easy family dinner with pounded, coated and browned round steak slowly cooked in a rich tomato gravy, bell peppers, onions and seasonings. A tasty family-friendly steak meal that doesn't break the bank!

Course Main

Cuisine American

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings

Calories 506kcal

Author Imma

Ingredients

2-2.5 pounds beef, top round or bottom steak cut into ½-inch cubes
Salt and pepper (or Cajun seasoning)
½ cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons cooking oil
1 onion, roughly chopped
2 teaspoons garlic, minced
2 teaspoons thyme, minced
1 teaspoon oregano
1 bay leaf
½-1 cup tomatoes, pureed or diced (I used 1 cup)
1-2 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1-2 cups water
1 small bell pepper, sliced (red or green)
2 tablespoon parsley, chopped (garnish)

Instructions

Pat dry the steak with a paper towel, then season it with salt, pepper, and Cajun seasoning.
In a medium bowl, combine flour, salt, pepper, and garlic and onion powder.
Then coat the steak with seasoned flour and shake off any excess.
Heat oil in a cast iron skillet over medium-high heat; then sear the steak on both sides until golden brown — 6-7 minutes per side.
Remove beef from the skillet and place it on a plate.
Add onions to the skillet, then saute for 2-3 minutes. Follow with garlic, thyme, oregano, and bay leaf, and continue cooking for 3-5 more minutes, stirring occasionally to prevent it from burning.
Next, add the tomato puree, smoked paprika, Worcestershire sauce, beef, and 1-2 cups of water. Cover and simmer for about 45 minutes.
Throw in the bell pepper, and continue cooking until the meat is tender.
Remove from heat and serve warm. Spoon the sauce over the steak.

Notes

For best results, thin your steak using a meat tenderizer to half-inch thickness. Cube steak works just fine here.
If desired, you may also add about a cup of sliced celery to the onion mixture OR some diced carrots for added texture.
If you don’t have a can of tomato puree, a can of diced tomatoes with juice works fine, too. Just stir in 1 tablespoon of cornstarch/flour and a tablespoon of water to thicken the sauce.
Add tomato paste instead of a cornstarch slurry if you want a flavorful thicker sauce. Or thin out the sauce with more broth or water if you find it too thick.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition