Classic Swiss Steak

Dinner · Meat & Poultry Mains

Classic Swiss Steak

Slowly braised round or rump steak with stewed tomatoes, onion, bell pepper, carrots, and mushrooms.
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Prep
25 minutes
Cook
1 hour 40 minutes
Total
2 hours 5 minutes
Serves
6 people

Bring it to the table

About this recipe.

Round or rump steak braised slowly with stewed tomatoes, onion, bell pepper, carrots, and mushrooms until fork-tender.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Cup All-Purpose Flour (for dredging; use only what adheres)
  • 1 Tbsp. Kosher Salt
  • 1½ Tsp. Ground Black Pepper (freshly ground)
  • 2 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  • 2 Lbs. Round or Rump Steak (about 1″ thick)
  • 1½ Tbsp. Vegetable Oil
  • 1 Large Yellow Onion (chopped)
  • 1 Large Green Bell Pepper (chopped)
  • 2 Large Carrots (peeled and sliced)
  • 8 Oz. Mushrooms (sliced)
  • 2 14.5 oz. cans Stewed Tomatoes (with juices)
  • 1 Tbsp. Parsley (fresh, finely chopped)

The cooking plan

How to make Classic Swiss Steak.

  1. Mix flour, kosher salt, pepper, paprika, and garlic powder in a shallow dish. Tenderize the steak with a meat mallet, then sprinkle both sides with some of the flour mixture and pound it lightly into the meat. Cut into six portions if needed to fit the pan. Shake off loose flour and discard the unused dredge after contact with raw beef.

  2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the beef about 3 minutes on the first side and 2 minutes on the second, working in batches if necessary. Transfer to a plate; it will finish cooking in the braise.

  3. Add onion, bell pepper, carrots, and mushrooms to the pan. Cook, stirring, about 5 minutes, until the onion softens. Stir in the stewed tomatoes with their juices and scrape up browned bits. Return the steak and collected juices and bring to a gentle simmer.

  4. Cover and lower the heat. Simmer gently about 1½ hours, until the beef is fork-tender, allowing longer if needed. Check occasionally, turning the pieces and adding a small splash of water if the sauce becomes too thick or begins to stick. Sprinkle with parsley and serve with the tomato-vegetable sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Classic Swiss Steak

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Round or rump steak braised slowly with stewed tomatoes, onion, bell pepper, carrots, and mushrooms until fork-tender.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Cup All-Purpose Flour for dredging; use only what adheres
  • 1 Tbsp. Kosher Salt
  • 1½ Tsp. Ground Black Pepper freshly ground
  • 2 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  •  
    2 Lbs. Round or Rump Steak about 1" thick
  • 1½ Tbsp. Vegetable Oil
  • 1 Large Yellow Onion chopped
  • 1 Large Green Bell Pepper chopped
  • 2 Large Carrots peeled and sliced
  • 8 Oz. Mushrooms sliced
  •  
    2 14.5 oz. cans Stewed Tomatoes with juices
  • 1 Tbsp. Parsley fresh, finely chopped

Equipment

1 Large deep skillet or Dutch oven with lid
1 Meat mallet (For tenderizing the steak.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix flour, kosher salt, pepper, paprika, and garlic powder in a shallow dish. Tenderize the steak with a meat mallet, then sprinkle both sides with some of the flour mixture and pound it lightly into the meat. Cut into six portions if needed to fit the pan. Shake off loose flour and discard the unused dredge after contact with raw beef.
  2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the beef about 3 minutes on the first side and 2 minutes on the second, working in batches if necessary. Transfer to a plate; it will finish cooking in the braise.
  3. Add onion, bell pepper, carrots, and mushrooms to the pan. Cook, stirring, about 5 minutes, until the onion softens. Stir in the stewed tomatoes with their juices and scrape up browned bits. Return the steak and collected juices and bring to a gentle simmer.
  4. Cover and lower the heat. Simmer gently about 1½ hours, until the beef is fork-tender, allowing longer if needed. Check occasionally, turning the pieces and adding a small splash of water if the sauce becomes too thick or begins to stick. Sprinkle with parsley and serve with the tomato-vegetable sauce.

Notes

Makes six servings. This is a slow braise, so tenderness matters more than a fixed cooking time. The flour mixture is a dredge; unused flour is discarded. Rice, mashed potatoes, or noodles may be served alongside and are separate from the ingredient amounts. The 2-hour-5-minute total is an estimate.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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