Imen Dridi Joy of Cooking Swiss Steak recipe made with beef round steak, flour, tomatoes, and bell pepper, serves 6. It requires browning the steak, simmering in a rich tomato sauce, and takes about 1.5 hours to tenderize the meat, ensuring a flavorful dish.
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🧡 Why You’ll Love This Swiss Steak Recipe:
- Rich Flavor: The combination of tenderized beef round steak, savory tomatoes, and aromatic vegetables like green bell peppers and onions simmered together creates a deep, rich flavor profile that is both comforting and satisfying.
- Tender Meat: By pounding the steak and cooking it slowly in a flavorful sauce, the meat becomes exceptionally tender. This slow-cooking process breaks down the tough fibers in the beef, resulting in a melt-in-your-mouth texture that is irresistible.
- Hearty and Filling: Swiss Steak is a robust and filling dish, perfect for a satisfying family dinner. It’s packed with protein and can be served with a variety of sides, making it a complete and nourishing meal.
- Easy to Make: Despite its complex flavors, Swiss Steak is surprisingly easy to prepare. The recipe involves simple ingredients and straightforward cooking techniques, making it accessible for cooks of all skill levels.
âť“ What Is Joy Of Cooking Swiss Steak Recipe?
Joy of Cooking Swiss Steak recipe is a traditional, hearty dish made from tenderized round steak, coated in flour, and simmered in a tomato-based sauce with green bell peppers and spices. It offers a rich, comforting flavor profile, perfect for a satisfying meal.
🥩 Joy Of Cooking Swiss Steak Ingredients
- ÂĽ cup all-purpose flour
- 1 teaspoon salt, divided
- ÂĽ teaspoon ground black pepper
- 2 pounds beef round steak, cut 1-inch thick
- 2 tablespoons vegetable oil
- ÂĽ cup water, or as needed
- 1 (14.5 ounce) can diced tomatoes
- ½ cup minced green bell pepper
- 1 teaspoon onion powder
- â…› teaspoon ground black pepper
🍛 How To Make Joy Of Cooking Swiss Steak
- Combine ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a shallow dish.
- Pound the beef round steak to ½-inch thickness, then dredge each piece in the flour mixture, ensuring both sides are coated.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the steak pieces to the skillet, cooking until browned on both sides. This may need to be done in batches to avoid overcrowding the pan.
- Once all steak pieces are browned and returned to the skillet, add ÂĽ cup water to the pan. Scrape the bottom of the pan to deglaze, picking up any browned bits. Pour the can of diced tomatoes over the steak, including the juice.
- Sprinkle ½ cup minced green bell pepper, 1 teaspoon onion powder, the remaining ½ teaspoon salt, and ⅛ teaspoon ground black pepper over the tomatoes.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 to 1½ hours, or until the steak is tender.
- Add more water during cooking if necessary, to keep the steak from drying out.Serve hot, with the sauce spooned over the steak.
đź’ Recipe Tips
- Tenderize the Steak: Properly tenderizing the beef round steak is key. If you don’t have a meat mallet, you can use a rolling pin or the bottom of a heavy pan to gently pound the meat to the desired thickness. This helps break down the fibers, making the steak more tender.
- Flour Coating: Make sure to coat the steak evenly with the flour mixture. The flour not only helps to thicken the sauce as it cooks but also creates a slight crust on the steak, adding texture and flavor.
- Browning the Meat: Don’t rush the browning process. A good sear on the steak pieces before adding the liquids will develop a deep flavor foundation for the dish. Ensure the pan is hot enough so the steak sizzles when it hits the oil.
- Deglazing the Pan: After browning the steak and before adding the tomatoes, deglaze the pan with a bit of water or broth. This step lifts the browned bits off the bottom of the pan, which are packed with flavor.
- Slow Cooking: The low and slow cooking process is crucial for tenderizing the meat. If the liquid evaporates too quickly, don’t hesitate to add a bit more water or broth to keep the steak moist and to prevent burning.
🥗 What Pairs Nicely With Swiss Steak?
Swiss Steak pairs nicely with creamy mashed potatoes, steamed green beans, or buttered corn for a comforting meal a side of crusty bread to soak up the sauce, and a light, fresh salad balances the richness perfectly.
🎚 How To Store Leftovers Swiss Steak?
- Refrigerator: Place cooled Leftovers Swiss Steak in an airtight container and refrigerate for up to 3-4 days.
- Freezer: Freeze in a freezer-safe Leftovers Swiss Steak airtight container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Swiss Steak?
- In the Oven: Preheat the oven to 350°F (175°C) place leftovers Swiss Steak in an oven-safe dish, cover with aluminum foil to retain moisture and heat for 20-25 minutes or until warmed through.
- On the Stovetop: Transfer leftovers Swiss Steak to a skillet over medium-low heat add a splash of water or broth if the sauce has thickened too much cover and gently heat, stirring occasionally, until heated through about 10-15 minutes.
FAQs
Why is my Swiss Steak tough?
Toughness in Swiss Steak usually results from either not tenderizing the meat enough before cooking or not cooking it long enough. This dish benefits from low and slow cooking, which breaks down the tough muscle fibers, resulting in tender meat.
Can I make Swiss Steak without a meat mallet?
Yes, you can make Swiss Steak without a meat mallet by using a rolling pin, the bottom of a heavy skillet, or even the edge of a sturdy plate to tenderize the meat.
Is Swiss Steak the same as Salisbury Steak?
No, Swiss Steak and Salisbury Steak are different swiss Steak is made with round steak that’s been tenderized and cooked in a tomato-based sauce. Salisbury Steak is ground beef formed into patties, cooked, and served with gravy.
Can I use a different cut of meat for Swiss Steak?
While round steak is traditional for its lean quality and benefit from tenderizing, you can use other cuts such as chuck steak or shoulder steak. Keep in mind, the cooking time may vary based on the meat’s tenderness.
Can Swiss Steak be made in a slow cooker?
Yes, Swiss Steak can be perfectly adapted for a slow cooker after browning the meat and sautéing the vegetables, transfer everything into the slow cooker and cook on low for 6-8 hours until the meat is tender.
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Joy Of Cooking Swiss Steak Nutrition Facts
Serving:Â 1serving
- Calories: 345 kcal
- Carbohydrates: 15g
- Protein: 37g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 94mg
- Sodium: 768mg
- Potassium: 908mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 184 IU
- Vitamin C: 10mg
- Calcium: 70mg
- Iron: 5mg
Joy Of Cooking Swiss Steak Recipe
Description
Joy of Cooking Swiss Steak recipe made with beef round steak, flour, tomatoes, and bell pepper, serves 6. It requires browning the steak, simmering in a rich tomato sauce, and takes about 1.5 hours to tenderize the meat, ensuring a flavorful dish.
Ingredients
Instructions
- Combine ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a shallow dish.
- Pound the beef round steak to ½-inch thickness, then dredge each piece in the flour mixture, ensuring both sides are coated.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the steak pieces to the skillet, cooking until browned on both sides. This may need to be done in batches to avoid overcrowding the pan.
- Once all steak pieces are browned and returned to the skillet, add ÂĽ cup water to the pan. Scrape the bottom of the pan to deglaze, picking up any browned bits. Pour the can of diced tomatoes over the steak, including the juice.
- Sprinkle ½ cup minced green bell pepper, 1 teaspoon onion powder, the remaining ½ teaspoon salt, and ⅛ teaspoon ground black pepper over the tomatoes.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 to 1½ hours, or until the steak is tender.
- Add more water during cooking if necessary, to keep the steak from drying out.Serve hot, with the sauce spooned over the steak.
Notes
- Tenderize the Steak: Properly tenderizing the beef round steak is key. If you don’t have a meat mallet, you can use a rolling pin or the bottom of a heavy pan to gently pound the meat to the desired thickness. This helps break down the fibers, making the steak more tender.
- Flour Coating: Make sure to coat the steak evenly with the flour mixture. The flour not only helps to thicken the sauce as it cooks but also creates a slight crust on the steak, adding texture and flavor.
- Browning the Meat: Don’t rush the browning process. A good sear on the steak pieces before adding the liquids will develop a deep flavor foundation for the dish. Ensure the pan is hot enough so the steak sizzles when it hits the oil.
- Deglazing the Pan: After browning the steak and before adding the tomatoes, deglaze the pan with a bit of water or broth. This step lifts the browned bits off the bottom of the pan, which are packed with flavor.
- Slow Cooking: The low and slow cooking process is crucial for tenderizing the meat. If the liquid evaporates too quickly, don’t hesitate to add a bit more water or broth to keep the steak moist and to prevent burning.
