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Old-Fashioned Swiss Steak: A Classic Comfort Food Recipe

Old-Fashioned Swiss Steak
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Growing up, Sunday dinners were sacred in our home. My grandmother would simmer Swiss Steak all afternoon, filling the house with the most comforting aroma. This old-fashioned recipe is a true treasure, bringing warmth and nostalgia to every bite. It’s the kind of meal that reminds us that the best things in life take a little time and a lot of love. Let’s bring those memories back to life!

Ingredients

Scale

  • 2 pounds beef round steak (about 1/2 inch thick)

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • 1 large onion, sliced

  • 1 green bell pepper, sliced

  • 2 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes, undrained

  • 1 cup beef broth

  • 1 teaspoon Worcestershire sauce

Instructions

  • Prep the Steak: Pound the steak lightly with a meat mallet. Cut into serving-sized pieces.

  • Coat and Brown: In a shallow dish, combine flour, salt, and pepper. Dredge each steak piece in the flour mixture. Heat oil in a large skillet and brown the steak pieces on both sides. Remove and set aside.

  • Sauté Veggies: In the same skillet, add onions, peppers, and garlic. Cook until softened.

  • Simmer to Tenderness: Return steak to the skillet. Add tomatoes, beef broth, and Worcestershire sauce. Bring to a boil, reduce heat, cover, and simmer for about 1½ to 2 hours until the steak is fork-tender.

  • Serve and Enjoy: Spoon the rich sauce over mashed potatoes or rice for the ultimate comfort meal.

Notes

  • Tenderize Well: Use a meat mallet to break down the fibers of the steak — it’s the secret to making it melt-in-your-mouth tender.

  • Go Low and Slow: Simmer on low heat for the full 1½ to 2 hours. Rushing will make the steak tough instead of tender.

  • Flavor Boost: Add a splash of red wine or a pinch of smoked paprika for a deeper, richer flavor.

  • Vegetable Variety: Carrots, celery, or mushrooms can be added with the onions and peppers for extra heartiness.

  • Make it Ahead: Swiss Steak tastes even better the next day! Letting it sit overnight allows all the flavors to blend beautifully.

Nutrition

Find it online: http://recipes.swedishinarabic.net/2380-2/