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Swiss Steak

A hearty and comforting dish made with tender cube steak braised in a savory tomato-based sauce with sautéed onions and green peppers, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Swiss
Calories: 350
Ingredients Method Notes

Ingredients
  

For sautéing
  • 2 tablespoons butter Unsalted for rich flavor
  • 1 large onion Cut into half and sliced into 1/2 moon shapes
  • 1 large green pepper Sliced; can substitute with red or yellow
Main ingredients
  • 1.5 pounds cube steak Look for well-marbled beef for tenderness
  • 1 cup flour For dredging the meat
  • 4 tablespoons vegetable oil Divided; can substitute with olive oil
  • 2 14.5 ounce cans stewed tomatoes Fire-roasted for extra flavor
  • 1 cup water Adjust for sauce thickness
  • 2 cubes beef bouillon Crumble for enhanced beef flavor
  • 1 teaspoon Worcestershire sauce Adds umami flavor
  • 0.5 teaspoon black pepper Freshly cracked for more flavor
  • 0.5 teaspoon garlic powder For additional flavor
  • 0.5 teaspoon seasoned salt To enhance taste

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a cast-iron Dutch oven over medium heat.
  2. Add sliced onion and green pepper, cooking until soft (about 5 minutes), then remove and set aside.
  3. Season cube steak with salt and pepper, then dredge in flour.
  4. Add 2 tablespoons of vegetable oil to the Dutch oven and brown the steak in batches (about 3-4 minutes per side). Remove and set aside.
Cooking
  1. Return the browned steak and sautéed vegetables to the Dutch oven.
  2. Add the stewed tomatoes, water, bouillon cubes, Worcestershire sauce, black pepper, garlic powder, and seasoned salt. Stir to combine.
  3. Cover and let simmer on low heat for 1 hour and 15 minutes, stirring occasionally.

Notes

Allow flavors to meld overnight for better taste. Store leftovers in an airtight container for up to 3 days; freezes well for up to 3 months.