Easy Swiss Steak

Swiss steak is the definition of hands-off comfort cooking. Dredge beef chuck in seasoned flour, brown it hard in a cast iron skillet, then simmer it covered in Mexican-style stewed tomatoes and beef broth until the meat is so tender a fork slides right through.

The flour dredge does double duty here. It gives the steak a caramelized crust during browning and thickens the braising liquid into a rich, gravy-like sauce as it simmers. The Mexican-style stewed tomatoes add onion, peppers, and a touch of spice that saves you from chopping extra aromatics.

One and a half to two hours of low, covered simmering is what turns tough chuck into something you can cut with a spoon. Serve it over mashed potatoes to soak up every bit of that tomato gravy.

Kitchen Tips

• Brown the floured steak pieces thoroughly on both sides. Don’t crowd the skillet or they’ll steam instead of sear.
• Keep the simmer low and gentle. A hard boil toughens the meat instead of tenderizing it.
• Add sliced carrots with the tomatoes if you want a built-in vegetable side that cooks alongside the steak.
• Cast iron is ideal here. It holds heat evenly and sears the flour crust beautifully.

Variations

• Use regular stewed tomatoes or diced tomatoes with green chiles if you don’t want the Mexican seasoning.
• Add sliced onions and bell peppers to the braise for a more loaded Swiss steak.
• Swap beef chuck for round steak if that’s what you have. It works, though chuck has more marbling and stays juicier.