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Easy Swiss Steak

This Swiss steak recipe is from my mom. The beef is simmered in a delicious tomato sauce with bell peppers. Serve with potatoes, rice, or noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1976.4 kcal

Equipment

  • 1 Large Skillet
  • 1 Meat Mallet or the edge of a sturdy plate
  • 1 Small Bowl for flour mixture
  • 1 Medium Bowl for tomato mixture

Ingredients
  

Main

  • ¼ cup all-purpose flour
  • 1 teaspoon salt divided
  • ¼ teaspoon ground black pepper
  • 2 pounds beef round steak cut 1-inch thick
  • 2 tablespoons vegetable oil
  • ¼ cup water or as needed
  • 1 14.5 ounce can diced tomatoes
  • ½ cup minced green bell pepper
  • 1 teaspoon onion powder
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until combined; sprinkle over steak. Pound flour mixture into meat with a mallet or the edge of a sturdy plate.
  • Heat oil in a large skillet over medium heat. Cook floured steak in hot oil until browned on both sides, about 15 minutes. Reduce heat to low and pour in water. Cover the skillet and simmer until meat is tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
  • Mix together tomatoes, green bell pepper, onion powder, remaining 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl until combined; pour over steak in the skillet. Bring to a simmer and cook until sauce has thickened, about 30 minutes.

Notes

Achieving a deep, even brown on the steak before simmering is crucial for developing rich, foundational flavors. Deglaze the skillet with a splash of water or even a little red wine after browning to capture all those flavorful fond bits, integrating them into your sauce. Ensure the beef simmers gently until fork-tender; this can vary, so monitor it. For an elevated aromatic profile, consider adding a bay leaf during the simmering stage and a handful of fresh chopped parsley or basil at the very end. Taste and adjust seasoning as you go to balance the acidity of the tomatoes.