Jeff's Swiss Steak

Swiss steak is old-school American comfort food, the kind of meal that turns a tough, cheap cut of beef into something fork-tender and swimming in a thick tomato gravy. Round steak gets tenderized, dredged in seasoned flour, and browned before a long, slow simmer does the rest.

The flour dredge does more than crisp the outside. It thickens the braising liquid as the steak simmers, turning tomato sauce, tomato paste, and whole tomatoes into a rich, clingy gravy without any extra thickening step at the end.

Worcestershire sauce and a touch of lemon juice are the flavor boosters that lift this above a basic tomato braise. The bell peppers go in during the last 15 to 20 minutes so they keep some bite instead of dissolving into the sauce.

Kitchen Tips

• Tenderize the round steak well with a meat mallet before dredging. Pound both sides until the fibers break down visibly. This makes the difference between tender and chewy.
• Brown the meat quickly in hot oil. You want a hard sear for flavor, not a slow cook that steams the flour off.
• Keep the simmer low and gentle for the full 2 hours. Aggressive boiling toughens the meat even after tenderizing.
• Serve over mashed potatoes to catch every drop of that gravy.

Variations

• Add sliced mushrooms with the bell peppers for an earthy, heartier version.
• Use a slow cooker on low for 6 to 8 hours instead of stovetop simmering.
• Stir in a tablespoon of prepared horseradish at the end for a tangy kick.