Swiss Steak with Vegetables in Tomato Sauce Recipe
Introduction
Swiss steak is a comforting and hearty dish featuring tenderized round steak slowly cooked in a rich tomato-based sauce with vegetables. This classic meal is perfect for a satisfying family dinner and pairs wonderfully with mashed potatoes or rice.
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
- Step 1: In a shallow dish, whisk together the onion powder, garlic powder, 1 teaspoon of salt, pepper, and flour. Dredge each piece of steak in the flour mixture to coat evenly.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, brown the steak pieces on both sides, working in batches if necessary to avoid overcrowding. Transfer the seared steak to a plate.
- Step 3: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped onion, carrots, and green bell pepper with ½ teaspoon of salt for 3-4 minutes until the vegetables begin to soften.
- Step 4: Stir in the crushed tomatoes and beef broth, then bring the mixture to a boil.
- Step 5: Reduce the heat to a gentle simmer. Return the steak to the skillet, cover, and cook on low for 45-60 minutes, or until the steak is fork-tender.
- Step 6: Once cooked, serve the Swiss steak hot over mashed potatoes, rice, or noodles for a complete meal.
Tips & Variations
- For extra tenderness, you can marinate the steak in a little vinegar or lemon juice before dredging.
- Add mushrooms or celery along with the other vegetables for extra flavor and texture.
- Use homemade beef broth if possible for a richer sauce, or adjust the seasoning with a splash of Worcestershire sauce.
Storage
Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through, adding a splash of broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for Swiss steak?
Yes, you can use chuck steak or sirloin tip steak as alternatives. The key is to choose a cut that benefits from slow cooking to become tender.
Is it necessary to dredge the steak in flour?
Dredging the steak in flour helps thicken the sauce and gives it a nice texture, but if you prefer a lighter sauce, you can skip this step or use less flour.
PrintSwiss Steak with Vegetables in Tomato Sauce Recipe
This hearty Swiss Steak recipe features tender round steak pieces simmered in a flavorful tomato and vegetable sauce. The steak is first dredged in a spiced flour mixture, seared to develop a rich crust, then slow-cooked with onions, carrots, and bell peppers in crushed tomatoes and beef broth until meltingly tender. Perfect served over mashed potatoes, rice, or noodles, this comforting dish offers a classic homestyle meal that’s simple to prepare and full of robust flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Steak and Seasoning
- 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
Cooking
- 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
- Dredge the steak: In a shallow dish, whisk together onion powder, garlic powder, 1 teaspoon of salt, pepper, and flour. Thoroughly coat each piece of steak in this seasoned flour mixture, ensuring an even dredge for proper browning.
- Sear the steak: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the steak pieces and brown them on both sides to develop a flavorful crust. You may need to cook in two batches to avoid overcrowding. Once browned, transfer the steak to a plate and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the chopped onion, carrots, green bell peppers, and ½ teaspoon salt. Cook for 3-4 minutes over medium heat until the vegetables soften and become fragrant.
- Boil the sauce: Pour in the crushed tomatoes and beef broth to the vegetables in the skillet. Stir well and bring the mixture to a rolling boil, stirring occasionally to combine flavors.
- Simmer and slow cook: Reduce the heat to low to create a gentle simmer. Return the seared steak pieces to the skillet, submerge them partially in the sauce, and cover with a lid. Let cook on low heat for 45 to 60 minutes, until the steak becomes fork-tender and infused with the sauce flavors.
- Finish and serve: Once the steak is tender, remove from heat. Serve the Swiss steak hot, spooning the rich tomato-vegetable sauce over mashed potatoes, rice, or noodles for a satisfying meal.
Notes
- For extra tenderness, use a meat mallet to pound the round steak slices before dredging.
- Adjust beef broth quantity to achieve preferred sauce consistency—add more broth if the sauce becomes too thick during simmering.
- Leftovers can be refrigerated for up to 3 days; reheat gently to prevent meat from drying out.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- This recipe can be doubled to feed a larger group, just make sure your skillet or pan is large enough to accommodate all ingredients.
Keywords: Swiss steak, round steak, tomato sauce, slow cooked steak, comfort food, easy dinner, pork substitute, skillet recipe
