Lolly's Swiss Steak

Lolly’s Swiss steak is a brilliantly lazy take on the classic braise. Where the traditional version simmers on the stovetop or slow-cooks all afternoon, this single-serving microwave method delivers the same fork-tender round steak and tomato gravy in about 15 minutes.

The layering matters more than it looks. Salt-seasoned steak on the bottom, then onions, green pepper, garlic, and mushrooms, and finally a can of stewed tomatoes blanketing the top. The juices from the tomatoes and aromatics rain down on the meat as it steams, basically poaching the beef tender in its own seasoned broth.

Round steak is the right cut here. It’s lean, cheap, and has enough connective tissue to soften under the moist heat without going mushy.

The halfway turn isn’t optional. Microwaves cook unevenly, and rotating the dish at the 7-minute mark prevents one side from being well done while the other is still rare.

Kitchen Tips

• Pound or score the steak before cooking. Lightly tenderizing breaks the muscle fibers so the steam can penetrate faster.
• Use a microwave-safe dish with a tight lid or a plate as a cover. The trapped steam is what cooks the meat.
• Sliced rather than whole canned tomatoes work best. The pre-cut pieces blanket the steak more evenly.
• Let it rest 2 to 3 minutes after the microwave stops. The carryover heat finishes the inside and the juices redistribute.

Variations

• Serve over white rice or buttered egg noodles to soak up the tomato sauce.
• Stir in a teaspoon of Italian seasoning or smoked paprika before microwaving for more depth.
• Add a handful of frozen peas or corn during the final few minutes for one-dish vegetable variety.