Swiss Steak
This Swiss Steak recipe turns a budget-friendly cut of meat into a tender, comforting dinner with barely any effort. Flour gets pounded right into the meat, then everything simmers low and slow in a rich tomato sauce until it's fall-apart tender. It's the kind of old-fashioned recipe that tastes even better the next day.
Servings 6
Equipment
Ingredients
- ½ Cup Flour
- Pinch Salt
- Pinch Pepper
- 2 Pounds Rump Roast
- 2 Tablespoons Butter
- ¼ Cup Onions Sliced
- ½ Green Pepper chopped fine
- 1 Cup Boiling Water
- 1 Cup Tomato Sauce
Instructions
- Cut meat into pieces that are 2½ inches square and ½ inch to 1 inch thick.
- Combine the flour, salt, and pepper.
- Dip the meat into the flour mixture and cover both sides.
- Move the meat to a cutting board and pound with a wooden potato masher or the edge of a heavy meat mallet.
- Place butter in a large skillet and melt.
- Brown the meat in the butter.
- Add onions, green pepper, boiling water, and tomato sauce.
- Cover closely and simmer for 2 hours.
- Season to taste.
Notes
Helpful Tips
- Pound the flour in; don't just coat it. Really work the flour into the meat with the edge of a mallet or a potato masher. This is what tenderizes the meat and helps it soak up all that flavor as it cooks.
- Don't skip the browning step. Searing the meat in butter before it simmers builds a deeper, richer flavor in the final sauce. Give it a solid 2 to 3 minutes per side.
- Low and slow is the whole point. Keep the heat at a gentle simmer, not a boil. A rolling boil will toughen the meat instead of tenderizing it.
- Check your liquid halfway through. If the sauce looks like it's reducing too much, add a splash of water or broth so the meat stays fully covered and doesn't dry out.
- Use a heavy pot with a tight-fitting lid. A Dutch oven works best here. It holds heat evenly and keeps moisture in during the long simmer.
- Slice against the grain if you're cutting your own meat. This shortens the muscle fibers and makes the final dish even more tender.
- Make it ahead. Swiss Steak actually tastes better the next day, once the flavors have had time to meld. Reheat gently on the stove or in the oven.