Swiss steak is typically beef rump or round steak tenderized or flattened and cooked with tomatoes, onions, peppers, and seasonings. It's unclear how the dish got its name, but since Swiss steak is usually pounded and flattened, it might have come from the term "swissing," which is a method of smoothing cloth between rollers. According to Jean Anderson, Swiss steak first appeared as a recipe in 1915.
This is an old-fashioned version of the dish, made with tomatoes and bell pepper. This Swiss steak is cooked on the stovetop, but it could be braised (covered) in the oven at 350 F (180 C/Gas 4) for about 1 to 1 1/2 hours.
- 2 pounds round steak, 1 inch thick
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons chopped green bell pepper
- Cut steak into serving-size pieces.
- Combine flour, salt, and pepper; pound the flour into round steak pieces with a meat mallet or tenderizer.
- Heat the oil in a large, heavy skillet. Brown the steak in the hot oil.
- Add the chopped onion and tomatoes; cover and cook over low heat for 1 1/2 hours, or until tender.
- Add green bell pepper and cook for 15 minutes longer.
- Skim off excess fat. Taste and adjust seasoning.
- Serve the steaks with the tomato sauce mixture along with mashed potatoes or rice. Green beans, broccoli, or another green vegetable are all good choices for a side vegetable.
Serves 6 to 8.
You Might Also Like