Description
Vintage Swiss Steak is a classic, comforting dish featuring tenderized beef round steak simmered in a rich tomato-based sauce with onions, bell peppers, and aromatic herbs. This hearty, slow-cooked skillet meal brings out deep flavors and is perfect served with mashed potatoes or rice for a satisfying home-cooked dinner.
Ingredients
Scale
Beef and Coating
- 1 1/2 pounds beef round steak
- 1 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking and Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 14 ounce can diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons chopped fresh parsley
Instructions
- Tenderize the Steak: Pound the beef round steak between sheets of plastic wrap until it’s evenly tender, then cut the steak into serving-size pieces to ensure even cooking and tenderness.
- Prepare the Coating: In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of steak thoroughly in the flour mixture, shaking off any excess to create a light coating that will help brown the meat and thicken the sauce.
- Brown the Steak: Heat 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat. Add the steak pieces and brown on each side for about 3 minutes until a rich crust forms. Remove the browned steak and set it aside on a plate.
- Sauté Vegetables: In the same skillet, add the sliced onions, green bell peppers, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant, absorbing the residual flavors from the steak.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to develop a deeper, richer flavor base for the sauce.
- Build the Sauce: Pour in the diced tomatoes with their juices, beef broth, Worcestershire sauce, paprika, dried thyme, bay leaf, and brown sugar. Stir everything together until well combined to create a flavorful and balanced sauce.
- Simmer the Steak: Return the browned steak pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer to start the slow cooking process.
- Slow Cook: Cover the skillet and reduce the heat to low. Let the steak cook gently for 1 1/2 to 2 hours, stirring occasionally, until the meat becomes fork-tender and infused with the sauce’s rich flavors.
- Finish and Serve: Remove the bay leaf from the skillet. Sprinkle chopped fresh parsley over the top, and serve the vintage Swiss steak hot, ideally with mashed potatoes or rice to soak up the delicious sauce.
Notes
- For extra tenderness, pound the steak evenly before cooking.
- Be sure to brown the steak well for the best flavor development.
- Low and slow simmering is key to a fork-tender result and deep sauce flavor.
- Serve with mashed potatoes, rice, or crusty bread to enjoy the sauce fully.
- Leftovers taste even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Swiss steak, vintage recipe, beef round steak, tomato sauce, slow cooked beef, classic American dinner
