Swiss steak may no longer be a staple in American households as it was in the mid-1900s.
However, it’s still a well-beloved classic comfort food that truly reflects the essence of a home-cooked meal.
It may not be the fastest and easiest dish to cook, but all the effort you put into cooking this dish will result in a filling and warm meal that’ll always remind you of what home feels like.
📚 Origin of Swiss Steak
Surprise-surprise—swiss steak actually has no connection to Switzerland.
Its name is derived from the process called “swissing,” (pounding the meat to tenderize it), which is a necessary step to achieve the iconic tenderness of this dish.
The first signs of this swiss steak appeared in cookbooks from the 20th century, and by the mid-1900s, it was a mainstay in family gatherings!
Wondering why it was very popular?
Well, this dish could turn the cheapest and toughest cuts of meat into a very tender, filling meal, making it popular among Americans who were looking to stretch their budget!
This advantage still stays true up to date.
So, if you want an amazing steak dish without paying the price for the most premium cuts at the store, you’ll love this recipe.
🥩 Best Steak Cuts for Swiss Steak
The best cuts for swiss steak are chuck steak and round steak.
They may be known as the tougher and cheaper cuts among steaks, but they’ll easily turn fork-tender when you bake them for this dish!
Other steak cuts like round steak, sirloin steak, and flank steak will also work well for this dish.
If you want to skip the “swissing” process of swiss steak, you can purchase cubed steaks that have been pre-tenderized.
You’ll need to adjust the cooking instructions below slightly, but doing so is as simple as skipping the swissing process and searing the meat for less time!
Flavorful Swiss Steak Recipe
As they say — good food takes time. One bite of this saucy and fork-tender steak dish will make all the effort in the kitchen way worth it!
Ingredients
For the Steak:
- 2 to 3 pounds of boneless chuck steak (trimmed of excess fat)
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1 cup of all-purpose flour
- 2 tablespoons of vegetable oil (add more as needed)
For the Sauce:
- 1 medium onion (diced)
- 1 green bell pepper (thinly sliced)
- 2 cloves of garlic (minced)
- 8 ounces of mushrooms (sliced)
- 1 (15-ounce) can of diced tomatoes (undrained)
- 2 tablespoons of tomato paste
- 2 cups of low-sodium beef broth
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
For Thickening the Sauce:
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Instructions
- Gather all your ingredients. Preheat the oven to 325°F.
- Season all sides of the chuck steak with salt and pepper. On a clean cutting board, spread a good amount of flour and place the steak on it. Coat both sides of the steak, making sure to cover every part well with flour.
- Using a meat hammer, pound the steak to tenderize it. Add more flour as needed and continue pounding the meat until the steak looks flat and feels spongy when touched.
- Cut the steak as needed so you have 6 individual pieces.
- In a large oven-safe Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, brown the steak on both sides, searing each side for about 2 to 3 minutes. You want the steak to develop a nice crust, so don’t disturb it while searing. If needed, sear the steak in batches.
- In the same pan, add the diced onion, mushrooms, and green bell pepper. Cook the vegetables over medium heat. When they start to soften, which usually happens after 5 to 6 minutes, add the minced garlic to the pan and cook for an additional minute until it’s fragrant.
- Now that the vegetables have released their flavors, you can start stirring in the 2 tablespoons of tomato paste. Cook for about a minute to caramelize it, then add the can of diced tomatoes (including the juices), beef broth, and Worcestershire sauce. Season with salt and pepper, and stir everything to combine.
- Don’t forget to scrape up any of the browned bits from the bottom of the pan as you stir. These bits are full of flavor that will enhance your swiss steak.
- Return the seared steaks to the pot, submerging them in the tomato sauce.
- Cover the pot with a lid or foil and carefully transfer it to the preheated oven. Bake for 1 1/2 to 2 hours until the steak is tender enough to cut with a fork.
- When the steak is done baking, remove the pot from the oven. Transfer the steaks to a clean container or plate, leaving the sauce in the pan.
- In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Slowly stir the slurry into the sauce. Then, on the stovetop, bring the pot to a simmer over medium heat. Once the sauce thickens (usually after 2 to 3 minutes), turn off the heat, and return the steaks to the now-thickened sauce.
- Serve the swiss steaks on a plate paired with your preferred sides. I recommend mashed potatoes, noodles, rice, or veggies!
Notes
Image credit to ©slowcookingperfected.
Featured image credit to ©paneepronto.
