Step-by-Step Instructions
1. Tenderize the Meat
Place your round steak on a cutting board and use a meat mallet to pound it to about ½ inch thick. This not only tenderizes the meat but allows it to absorb the flavors better. Cut into serving-sized pieces.
2. Dredge in Seasoned Flour
In a shallow dish, combine flour, salt, pepper, and paprika. Dredge each steak piece in the seasoned flour, pressing it in to coat thoroughly. This coating will help create a beautiful crust when seared and will later help thicken the sauce.
3. Brown the Steak
In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the floured steak pieces and brown them on both sides — about 3-4 minutes per side. Work in batches if needed to avoid overcrowding the pan. Once browned, remove and set aside.
4. Sauté the Vegetables
In the same pan (don’t clean it — those browned bits add flavor!), add the sliced onions and bell peppers. Sauté for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
5. Build the Gravy
Add the diced tomatoes (with their juices), tomato paste, beef broth, and Worcestershire sauce to the pan. Stir everything together, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer.
6. Simmer to Perfection
Return the browned steak pieces to the pan, nestling them into the sauce. Cover with a lid, reduce the heat to low, and let it simmer gently for 1½ to 2 hours, or until the meat is fork-tender. Stir occasionally and add a splash of broth if the sauce reduces too much.
7. Serve and Enjoy
Garnish with freshly chopped parsley if desired. Swiss Steak pairs beautifully with mashed potatoes, buttered noodles, or even white rice — anything to soak up that savory gravy.
Tips for the Best Swiss Steak
• Use a heavy-bottomed pan or Dutch oven for even cooking and heat retention.• Don’t skip the tenderizing step. Even if the meat looks tender, pounding it helps break down tough fibers.• Add carrots or celery for extra veggies and depth of flavor.• Make it ahead. This dish tastes even better the next day after the flavors meld together.
Why We Love It
Old-Fashioned Swiss Steak is more than just a meal — it’s a memory. It’s a reminder of family dinners, warm kitchens, and the magic of food that takes its time. In an era of instant meals, there’s something deeply satisfying about a dish that needs slow simmering and rewards you with rich, comforting flavor.
