Paula Deen Swiss Steak

Paula Deen Swiss steak turns cubed round steak, canned tomatoes, onion and bell pepper into a fork-tender Southern dinner in 1 hour 40 minutes. Try this easy Southern comfort food for Sunday dinner or church supper, since it's a one-pot braise that feeds 10 hungry people.

Ask the butcher to run the round steak through a cuber, because that is what makes the meat tender. Skip it and even 90 minutes of simmering leaves you with chewy, tough steak.

Paula browns the floured steak in a skillet first, then moves it to a Dutch oven to simmer in the tomato broth. That flour crust thickens the sauce as it cooks, so you get a gravy-like sauce without a separate roux.

Paula Deen Swiss Steak

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

40

minutes

Calories

260

kcal

Floured round steak browns hard, then braises low and slow under strips of onion and bell pepper in a tomato sauce. By the end the meat is soft enough to cut with a fork, and the sauce turns rich and slightly thick.

Ingredients

• 1 (14.5 oz) can (use can and add 1 can of water) diced tomatoes
  

• 2 cloves crushed garlic
  

• 1/3 cup Vegetable oil
  

• for dusting all purpose flour
  

• to taste Salt and pepper
  

• 1 teaspoon garlic powder
  

• 1 (approximately 1 1/2 pounds) (see Note) round steak
  

• 1 medium cut into strips onion
  

• 1 medium cut into strips bell pepper
  

Directions

• Cut and season steak: Cut 1 1/2 pounds round steak into serving-size pieces, then season with 1 teaspoon garlic powder, salt and pepper. Dust each piece with all purpose flour on both sides.
• Brown the meat: Heat 1/3 cup vegetable oil in a heavy skillet, then brown the steak on both sides. Once it has color, move the pieces to a Dutch oven.
• Mix the tomato sauce: Combine 2 cloves crushed garlic, 1 can diced tomatoes, 1 medium onion cut in strips and 1 medium bell pepper cut in strips in a bowl. Add 1 tomato-can measure of water, then stir it all together.
• Simmer until tender: Pour the tomato mixture over the steak and simmer over low heat for about 1 1/2 hours. Add a splash of water if needed to keep the meat partially covered.
• Season and serve: Taste the sauce and add more salt and pepper if it needs it. Then spoon the steak and sauce onto plates while it's hot.
• Slow cooker option: To use a slow cooker, follow the manufacturer's instructions and cook on low, which is about 200°F. High heat on a slow cooker is about 300°F, but low gives the steak more time to turn tender.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Swiss steak in a slow cooker?

Yes, Paula says you can. Brown the steak in the skillet first, then cook it in the slow cooker on low, following your manufacturer's instructions. Low is about 200°F, so the meat gets plenty of time to turn tender.

Why does the round steak need to be cubed?

Round steak is a lean, tough cut, so tenderizing it makes a big difference. Ask the butcher to run it through a cuber, which breaks up the muscle fibers before you cook it. Without that step, the steak can stay chewy even after a long simmer.

How do I store leftover Swiss steak?

Let it cool, then keep it in an airtight container in the fridge. Reheat it gently on the stovetop with a splash of water, since the sauce thickens as it sits.

Can I make it ahead for a crowd?

Yes, braised dishes like this one usually taste even better after the flavors settle. Cook it through, cool it and rewarm it slowly over low heat before serving.

What's the most common mistake with Swiss steak?

Letting the pot boil hard instead of keeping it at a low simmer. High heat tightens the meat, so it turns dry and stringy. Also check the liquid now and then, because the steak should stay partially covered.