Easy Skillet Swiss Steak
This Swiss steak is an old-fashioned comfort food. Serve it with mashed potatoes and green beans or steamed vegetables.
by Diana Rattray
This is a basic, old-fashioned Swiss steak made with garlic, tomatoes, and bell pepper. Serve Swiss steak with mashed potatoes and green beans or your family’s favorite side vegetables.
The dish is not a Swiss dish. According to John Mariani in Encyclopedia of American Food and Drink, it might refer to the English term “swissing” which was a way of smoothing cloth between rollers. Swiss steak is typically pounded and flattened. Jean Anderson claims the first known recipe appeared in 1915. I was able to find a description of Swiss steak preparation in a 1920 Experiment Station of Columbia Missouri circular (searching Google books), so it was likely created earlier than that.
Easy Skillet Swiss Steak
Ingredients
- 1 1/2 pounds boneless beef round steak
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil or canola
- 1 large sweet onion, chopped
- 1 clove garlic, crushed
- 1 can, 14.25 ounces diced tomatoes
- 1/2 cup water or broth
- 1/2 cup chopped green bell pepper
Instructions
- Cut the round steak into 4 serving-size pieces.
- combine the flour, salt, and pepper in a bowl.
- Sprinkle some flour mixture on both sides of the steak pieces and then pound with a meat tenderizer.
- Heat the oil in a large skillet over medium-high heat; add the steaks and brown on both sides. Remove the steaks to a plate and set aside. Reduce the heat to medium.
- Add the onion to the skillet; cook until the onion is translucent, stirring frequently. Add the garlic and cook for about 2 minutes longer, stirring constantly.
- Return the steaks to the skillet and add the tomatoes and water, or stock. Bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour and 15 minutes to 1 1/2 hours or until quite tender.
- Add the bell pepper to the skillet. Cover and cook for about 15 minutes longer.
