|Nutritional Guidelines (per serving)|
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.
The Swiss in its name doesn't exactly mean this recipe has its origins in Switzerland. 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 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.
- 1 1/2 to 2 pounds of round steak
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup onion (chopped)
- Optional: 1/2 cup chopped green bell pepper
- 2 tablespoon butter
- 1 (10 3/4-ounce) can tomato soup (or tomato bisque)
- 1/2 cup of water (or unsalted beef stock)
- 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 and thinning the beef 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 occasionally 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.
- 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.
- Serve Swiss steak with fluffy mashed potatoes, rice, or noodles. Carrots, broccoli, and green beans are excellent options for vegetables.
- Replace the condensed tomato soup or tomato bisque with a 14.5-ounce can of diced or stewed tomatoes.
- Arrange the steaks on a serving platter and garnish with shredded cheddar, mozzarella, or Parmesan cheese.