Swiss Steak Redux

By sdebrango
January 28, 2018
12 Comments
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Author Notes: Years ago (yes I have been a community member for a long time), I posted a recipe for Swiss Steak. My Mom used to make it frequently and it was always a favorite of mine. This recipe is not Swiss and has nothing to do with the cuisine of Switzerland—it has roots from the southern United States. It is often called smothered steak. The "Swiss" part comes from the method of tenderizing an inexpensive cut of meat, like round steak: You pound the meat with a cooking mallet and this is called "swissing." It is an economical meal and, other than a brief sear and sauté on the stovetop, it is a dish that is no muss, no fuss, put it in the oven and forget about it for hours. You can also do it on the stovetop on a low heat, but I prefer to braise in the oven. I love a dish that doesn't require standing at the stove for hours. This would also be great in a slow cooker or Instant Pot.sdebrango

Serves: 4 to 6

  • 2 pounds round steak or Denver cut steak
  • Flour, for dredging
  • 4 mini bell peppers or 1 bell pepper, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 10 ounces mushrooms, sliced (I used mixed mushrooms)
  • 1/4 cup red wine
  • 28 ounces can crushed tomatoes or stewed tomatoes
  • 12 ounces cherry tomatoes, sliced in half
  • 1/2 cup to 1 cup water (start with 1/2 cup)
  • Olive oil, for searing
  • Salt and pepper, to taste
  1. Heat oven to 325° F. Cut steak into approximately 3-ounce pieces and pound with a mallet to thin and tenderize. Dredge in flour. Heat Dutch oven or deep skillet (with lid) with some olive oil. Add the steak 2 or 3 pieces at a time and brown; don't overcrowd. Remove to plate and let sit while you prepare the vegetables. Add the onion, bell pepper, mushrooms, and garlic to the hot skillet and sauté just until softened. Pour in the wine and stir, cooking for 1 to 2 minutes.
  2. Add the meat back in and cover with crushed tomatoes, fresh tomatoes, and water. Season to taste and move to the oven. You can leave this without stirring or disturbing for hours. I like to cook it all day, or at least 4-6 hours. The meat will be so tender you break it apart with a fork.
  3. Serve with mashed potatoes, but it's equally delicious with buttered rice and vegetables.

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