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Swiss Steak

A comforting and nostalgic dish made with tender cube steak simmered in a rich tomato and vegetable sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons unsalted butter Use for sautéing.
  • 1 large onion Cut in half and sliced into half-moon shapes.
  • 1 large green pepper Sliced (can swap with other peppers).
Beef
  • 1.5 pounds cube steak Tenderized meat is key.
  • 1 cup all-purpose flour For dredging the meat.
Seasonings and Sauces
  • 2 tablespoons vegetable oil Divided for frying; can substitute with olive or canola oil.
  • 2 cans stewed tomatoes (14.5-ounce each) Fire-roasted versions offer fantastic smokiness.
  • 1 cup water To create the sauce.
  • 1 teaspoon Worcestershire sauce Adds depth of flavor.
  • 1/2 teaspoon black pepper For seasoning.
  • 1/2 teaspoon garlic powder Adds aromatics.
  • 1/2 teaspoon seasoned salt Enhances flavors.

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a cast iron Dutch oven over medium heat. Add the sliced onion and green pepper. Sauté until tender and softened, around 5 minutes. Transfer the vegetables to a bowl and set them aside.
  2. Season both sides of the cube steak liberally with salt and pepper. Dredge the steak in flour, ensuring an even coating on all sides.
Cooking
  1. Add 2 tablespoons of vegetable oil to the Dutch oven. Brown the cube steak for 3-4 minutes on each side or until it achieves a golden-brown crust.
  2. Return the browned steak to the Dutch oven, along with the sautéed onion and green pepper. Stir to combine.
  3. Pour in the stewed tomatoes, water, and crumbled beef bouillon cubes. Add the Worcestershire sauce, black pepper, garlic powder, and seasoned salt. Stir well.
  4. Cover the Dutch oven and let it simmer for 1 hour and 15 minutes, stirring occasionally.
  5. After cooking, taste for seasoning adjustments and add more salt or pepper if needed.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Can be prepared a day ahead and reheated. Try cooking in a slow cooker for more robust flavors.