The Swiss in its name doesn't exactly mean this recipe has its origins in Switzerland. In fact, Swiss is a reference to the way the beef is prepared: rolling or pounding, and then braising the meat in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove, in a slow cooker or in an oven. The recipe was first printed in 1915. This flavorful Swiss steak is a classic recipe, and the slow cooker makes it especially easy to make. Serve Swiss steak with mashed potatoes or pasta. This version is made with tomato soup, but it can be made with stewed tomatoes as well.
Easy Swiss Steak with Tomatoes
- 1 1/2 to 2 pounds of round steak
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- Optional: 1/2 cup chopped bell pepper
- 2 tablespoon butter
- 1 can (10 3/4 ounces) condensed tomato soup or tomato bisque
- 1/2 cup of water
- 1 1/2 teaspoons vinegar
- Cut the round steak into 6 to 8 serving-size portions.
- In a small bowl, combine the flour, salt, and pepper.
- With a meat tenderizer, rolling pin, or another heavy tool, pound the flour mixture into the steak pieces, tenderizing as you pound.
- Melt the butter in a large skillet over medium heat. Add the chopped onion, bell pepper (if using), and the coated steak pieces. Cook, turning until the steak is well browned. Transfer the steak pieces to the slow cooker.
- Add tomato soup, water, vinegar to the skillet and stir to scrape up browned bits; pour over the steak in the slow cooker.
- Cover and cook on low for 5 to 7 hours, or until the steaks are tender. Or cook the steaks on high for about 3 hours.
Cooking Tips and Ingredient Substitutions
Swiss steak originated in England, but it is an American staple, especially in the winter, when heartier foods take priority. As this recipe uses tomatoes, it may go well with pasta, however, if you desire to serve this with mashed potatoes, it may go better with a mushroom or traditional gravy sauce. Here are two recipes that use Swiss Steak with Mushroom Sauce and this one which is a Round Steak with Gravy recipe, but can easily be used to add gravy to this recipe.
There are ways to make the dish a bit more fresh and colorful for guests. The usual of adding bright colored vegetables, such as red or orange bell pepper can add texture and color at the same time. Here are two more ways you can try to serve Swiss steak for larger parties.
- Replace the tomato soup or tomato bisque with a 14.5 ounce can of diced tomatoes or stewed tomatoes.
- If desired, arrange the steaks on a serving platter and top with shredded or grated cheese just before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||84 g|
|Saturated Fat||31 g|
|Unsaturated Fat||39 g|
|Dietary Fiber||2 g|