by Diana Rattray
Swiss steak has long been an American comfort food. The term “swiss” probably refers to the process of pounding and tenderizing the steak rather than the country.
This version includes round steak, diced tomatoes, onions, celery, peppers, and aromatics.
PrintSwiss Steak With Tomatoes
Old-fashioned Swiss steak makes a delicious everyday family meal with mashed potatoes and corn or carrots.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Comfort Food, Steak
- Cuisine: American
Ingredients
Scale
- 1 pound boneless beef round steak, about 3/4-inch thick
- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil or canola
- 1 can (14.25 ounces) diced tomatoes
- 1/2 cup beef stock or water
- 1 clove garlic, crushed
- 1 large sweet onion, chopped
- 2 ribs celery, chopped
- 1/2 cup chopped green bell pepper
Instructions
- Cut the round steak into four serving-size pieces.
- Combine the flour, seasoned salt, and pepper in a shallow bowl.
- Sprinkle each piece of beef on both sides with some of the flour mixture. Pound the pieces with a meat mallet or rolling pin to thin and tenderize.
- Heat the oil in a large skillet over medium-high heat. Brown the meat well on both sides. Pour off excess drippings.
- Add the tomatoes, water or beef stock, garlic, chopped onion, and celery to the skillet with the beef. Bring to a boil. Cover, reduce heat to low, and simmer for about 1 to 1 1/2 hours, until quite tender.
- Add the bell pepper to the skillet. Cover and cook for about 15 minutes longer.
- Serve with mashed potatoes and corn.
