Recipe details Easy · 4 servings
Nutrition Per Serving
estimated
Slow-Braised Swiss Steak with Peppers and Tomato Gravy
Tenderized beef is lightly floured, browned, and slowly braised in a savory tomato sauce with sweet bell pepper, onion, garlic, red wine, and thyme. The long, gentle cook turns the meat tender and creates a rich gravy that is especially good over mashed potatoes, rice, or egg noodles.
Ingredients
- • 1 lb tenderized round steak or chopped beef, cut into 4 serving pieces
- • 1 cup chopped onion
- • 1 cup chopped green bell pepper
- • 1/4 cup olive oil, divided
- • 2 cups tomato sauce
- • 1/4 cup dry red wine
- • 1 clove garlic, crushed
- • 1/4 tsp dried thyme leaves
- • 1/2 tsp salt
- • 1/4 tsp black pepper
- • 1/2 cup all-purpose flour
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F if baking the steak.
- Cut the tenderized round steak into 4 serving pieces.
| 1 lb tenderized round steak or chopped beef, cut into 4 serving pieces | dredge steak | brown steak | braise 350 F 2 hr | |
| 1/2 tsp salt | season flour | |||
| 1/4 tsp black pepper | ||||
| 1/2 cup all-purpose flour | ||||
| 1/4 cup olive oil, divided | saute vegetables | simmer sauce | ||
| 1 cup chopped onion | ||||
| 1 cup chopped green bell pepper | ||||
| 2 cups tomato sauce | ||||
| 1/4 cup dry red wine | ||||
| 1 clove garlic, crushed | ||||
| 1/4 tsp dried thyme leaves |
1 saute vegetables 3 ingredients
Heat 1 tablespoon of the olive oil in a large, heavy skillet or Dutch oven over medium heat, then cook the onion and green bell pepper until softened, about 5 to 7 minutes.
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/4 cup olive oil, divided
2 simmer sauce 4 ingredients
Stir the tomato sauce, red wine, crushed garlic, and dried thyme into the softened vegetables and bring the mixture to a gentle simmer.
From: saute vegetables
- 2 cups tomato sauce
- 1/4 cup dry red wine
- 1 clove garlic, crushed
- 1/4 tsp dried thyme leaves
3 season flour 3 ingredients
Mix the salt, black pepper, and all-purpose flour together in a shallow dish.
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
4 dredge steak 1 ingredient
Coat each piece of tenderized round steak in the seasoned flour mixture and shake off any loose excess.
From: season flour
- 1 lb tenderized round steak or chopped beef, cut into 4 serving pieces
5 brown steak 1 ingredient
Heat the remaining olive oil over medium-high heat and brown the floured steak on both sides.
From: dredge steak
- 1/4 cup olive oil, divided
6 braise 350 F 2 hr
Arrange the browned steak in a covered baking dish or Dutch oven, cover with the tomato-pepper sauce, and bake at 350 F until tender, about 2 hours.
From: brown steak, simmer sauce
- 1
saute vegetables
Heat 1 tablespoon of the olive oil in a large, heavy skillet or Dutch oven over medium heat, then cook the onion and green bell pepper until softened, about 5 to 7 minutes.
1 cup chopped onion; 1 cup chopped green bell pepper; 1/4 cup olive oil, divided
- 2
simmer sauce
Stir the tomato sauce, red wine, crushed garlic, and dried thyme into the softened vegetables and bring the mixture to a gentle simmer.
2 cups tomato sauce; 1/4 cup dry red wine; 1 clove garlic, crushed; 1/4 tsp dried thyme leaves
- 3
season flour
Mix the salt, black pepper, and all-purpose flour together in a shallow dish.
1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup all-purpose flour
- 4
dredge steak
Coat each piece of tenderized round steak in the seasoned flour mixture and shake off any loose excess.
1 lb tenderized round steak or chopped beef, cut into 4 serving pieces
- 5
brown steak
Heat the remaining olive oil over medium-high heat and brown the floured steak on both sides.
1/4 cup olive oil, divided
- 6
braise 350 F 2 hr
Arrange the browned steak in a covered baking dish or Dutch oven, cover with the tomato-pepper sauce, and bake at 350 F until tender, about 2 hours.
Text instructions
Preheat the oven to 350 F if baking the steak.
Cut the tenderized round steak into 4 serving pieces.
Heat 1 tablespoon of the olive oil in a large, heavy skillet or Dutch oven over medium heat, then cook the onion and green bell pepper until softened, about 5 to 7 minutes.
Stir the tomato sauce, red wine, crushed garlic, and dried thyme into the softened vegetables and bring the mixture to a gentle simmer.
Mix the salt, black pepper, and all-purpose flour together in a shallow dish.
Coat each piece of tenderized round steak in the seasoned flour mixture and shake off any loose excess.
Heat the remaining olive oil over medium-high heat and brown the floured steak on both sides.
Arrange the browned steak in a covered baking dish or Dutch oven, cover with the tomato-pepper sauce, and bake at 350 F until tender, about 2 hours.
Recipe from Cookbook Hub - www.cookbookhub.org