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Swiss Steak With Tomatoes

Succulent meat with a rich sauce served with peas and carrots on a rustic plate.
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Classic Swiss steak simmered with tomatoes, onion, and peppers—an easy, comforting family dinner.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the bell pepper. Add the bell pepper to the skillet and cook, covered, for an additional 10 to 20 minutes.

Nutrition

Find it online: https://classic-recipes.com/swiss-steak-tomatoes/