Swiss 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
Scale
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
