Swiss Steak

A hearty family dinner made with cube steak, beautifully seared and simmered in a rich tomato gravy with bell peppers, onions, and seasonings. This is a family-friendly meal that won't break the bank!

Course Main

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 390kcal

Author Imma

Ingredients

2-2½ pounds (1kg) cube steak or stew beef cut into ½-inch cubes
salt and pepper to taste (½-¾ teaspoon per pound)
1-2 tablespoons (10-20g) Creole seasoning
½ cup (60g) all-purpose flour
1 large pinch salt and pepper
1 teaspoon (3-4g) garlic powder
1 teaspoon (3-4g) onion powder
2 tablespoons (30g) cooking oil
1 yellow onion, diced
2 teaspoons (10g) minced garlic
2 teaspoons (2g) minced thyme
1 teaspoon (1g) dried oregano
1 bay leaf
1 small red bell pepper, cored and sliced
1 small green bell pepper, cored and sliced
1 tablespoon (15g) tomato paste
½-1 cup (120-240g) diced tomatoes (I used 1 cup)
1-2 teaspoons (3-6g) smoked paprika
1 tablespoon (15g) Worcestershire sauce
1-2 cups (240-480ml) beef broth
2 tablespoons (6-8g) chopped parsley (garnish)

Instructions

Pat dry the cube steaks with a paper towel, cut them into serving-size pieces if needed, then season with salt, pepper, and Creole seasoning. Set them aside.
In a medium bowl, combine flour, salt, pepper, and garlic and onion powder, and mix well.
Dredge the steaks in the seasoned flour and shake off the excess.
Heat the oil in a cast iron skillet over medium-high heat, then sear the steaks on both sides until golden brown (6-7 minutes per side).
Remove them from the skillet and place them on a plate.
Add onions to the skillet and sauté for 2-3 minutes. Then add the garlic, thyme, oregano, and bay leaf, and continue cooking for 3-5 more minutes, stirring occasionally to prevent it from burning.
Next, add the bell peppers, tomato paste, diced tomatoes, smoked paprika, and Worcestershire sauce. Pour in the broth, cover, and simmer for around 45 minutes or until the meat is tender.
Remove from heat, let it rest for about 10 minutes, and serve hot over rice or mashed potatoes with the gravy.

Notes

Stirring in a cup each of sliced celery and diced carrots adds more flavor and nutrition.
If the sauce is too thin, add a cornstarch slurry and simmer until thickened. If too thick, add a splash of beef broth.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition