Swiss Steak With Tomatoes
Old-fashioned Swiss steak makes a delicious everyday family meal with mashed potatoes and corn or carrots.
Swiss steak is a nostalgic, comforting dish made by simmering tenderized beef in a rich tomato-based sauce. The term “Swiss” refers to the method of pounding the meat—not the country—and the result is melt-in-your-mouth steak with savory flavor in every bite.
This version features round steak braised with diced tomatoes, onions, celery, garlic, and green bell pepper. It’s simple, hearty, and perfect served over mashed potatoes or alongside classic sides like corn, peas, and carrots.
Why You’ll Love It
Old-fashioned comfort. A true vintage recipe that’s stood the test of time.
Fork-tender meat. The slow simmering process turns round steak into something truly tender and satisfying.
Flavor-packed sauce. Tomatoes, onions, and aromatics combine into a savory gravy-like sauce that’s perfect over mashed potatoes.
Budget-friendly. Uses an inexpensive cut of beef and pantry staples for an affordable family dinner.
Ingredient Notes
- Round steak: A lean, tough cut that becomes tender when pounded and simmered.
- Flour & seasoning: Used for dredging and browning—seasoned salt adds flavor.
- Tomatoes: Canned diced tomatoes provide the base for the sauce.
- Onion, celery, garlic: Classic aromatics that deepen the flavor.
- Beef stock or water: Adds moisture for braising; stock gives more flavor.
- Bell pepper: Added near the end for bright flavor and tender-crisp texture.
Steps to Make Swiss Steak With Tomatoes
- Start by cutting the round steak into four pieces. Mix the flour with seasoned salt and pepper, then coat and pound the steak pieces until thinner and tenderized.
- Brown the meat in a large skillet, then pour off any excess drippings. Add the diced tomatoes, stock or water, garlic, onions, and celery. Bring everything to a boil, then reduce the heat and simmer gently until the meat is very tender—about 1 to 1½ hours.
- Add the chopped bell pepper near the end and cook a little longer, just until softened. Serve the Swiss steak with its flavorful tomato gravy spooned over mashed potatoes or rice.
Recipe Variations
- Make it spicy. Add a pinch of crushed red pepper or a splash of hot sauce to the tomato mixture.
- Try other vegetables. Mushrooms or carrots can be added along with the celery and onion.
- Use stewed tomatoes. Swap in stewed tomatoes for a slightly sweeter, chunkier sauce.
Serving Suggestions
- Serve over mashed potatoes, rice, or egg noodles to soak up the sauce.
- Add classic sides like peas, corn, or buttered carrots.
- Pair with crusty bread or cornbread for a satisfying meal.
How to Store and Reheat
Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze Swiss steak in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight.
To Reheat: Warm gently on the stovetop over low heat or microwave in 1-minute bursts until heated through.
Swiss Steak With Tomatoes
Classic Swiss steak simmered with tomatoes, onion, and peppers—an easy, comforting family dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Comfort Food, Steak
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
- Prep the meat. Cut the steak into four serving-size pieces. Combine the flour, seasoned salt, and pepper in a shallow bowl. Sprinkle each piece on both sides with some of the flour mixture. Pound the pieces with a meat mallet or rolling pin to thin and tenderize.
- Brown the steak. 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 and seasonings. Add the tomatoes, water or beef stock, garlic, chopped onion, and celery to the skillet with the beef. Bring to a boil. Cover, reduce the heat to low, and simmer for about 1 to 1 1/2 hours, until quite tender.
- Add the bell pepper. Add the bell pepper to the skillet and cook, covered, for an additional 10 to 20 minutes.
Nutrition
- Serving Size:
- Calories: 283
- Sugar: 6.8 g
- Sodium: 694 mg
- Fat: 11.3 g
- Carbohydrates: 16.7 g
- Fiber: 2.7 g
- Protein: 29.2 g
