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Swiss Steak

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 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 506kcal
Author Imma


  • 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)


  • 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.


  • 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.


Serving: 250g | Calories: 506kcal | Carbohydrates: 13g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 144mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 807IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 4mg