Herbed Tomato Swiss Steak
This Herbed Tomato Swiss Steak combines tenderized round steak slow-cooked in a savory tomato sauce with rich herbs, onions, and bell peppers, all topped with melted mozzarella cheese. Perfect for a comforting family dinner that's both delicious and satisfying.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
3 tablespoons (for coating)
boneless round steak
1.5 lbs (cut into serving-sized pieces)
butter or margarine
3 tablespoons (for frying)
diced tomatoes
14 ounce can (undrained)
salt
1 teaspoon (to taste)
dried basil
1/4 teaspoon (for seasoning)
dried oregano
1/4 teaspoon (for seasoning)
black pepper
1/8 teaspoon (to taste)
onion
1/2 cup (chopped)
green bell pepper
1/2 cup (chopped)
mozzarella cheese
1 cup (shredded)
Instructions
1
Place the flour in a large resealable plastic bag. Add the steak pieces into the bag, ensuring they are well-coated with flour.
2
Remove the coated steaks from the bag and use a meat mallet to pound them until flattened to a uniform thickness.
3
In a large skillet, melt the butter over medium-high heat. Brown the steaks on both sides until they are well-seared and golden brown.
4
Pour in the diced tomatoes along with their juices and season with salt, basil, oregano, and pepper.
5
Stir to combine all the ingredients and bring the mixture to a gentle boil.
6
Once boiling, reduce the heat to a low simmer, cover the skillet, and let the meat cook for 1 hour to tenderize.
7
Add the chopped onion and green pepper, stirring them into the sauce.
8
Continue to simmer for an additional 25 minutes, allowing the vegetables to soften and flavors to meld.
9
Before serving, sprinkle the skillet with the shredded mozzarella cheese. Cover and continue to cook until the cheese is melted and bubbly.
10
Serve hot with your choice of side dishes like mashed potatoes or pasta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Tomato Swiss Steak?
It is a comforting dish featuring tenderized boneless round steak slow-cooked in a savory sauce made of diced tomatoes, basil, and oregano, topped with melted mozzarella cheese.
What cut of beef is best for this recipe?
The recipe specifically calls for 1.5 lbs of boneless round steak, which is ideal for the slow-simmering process of Swissing.
How do you prepare the steak for cooking?
The steak is cut into serving-sized pieces, coated in all-purpose flour, and then pounded with a meat mallet until flattened to a uniform thickness.
Why do I need to pound the meat with a mallet?
Pounding the round steak helps to break down tough connective tissues, ensuring the meat becomes tender during the cooking process.
What is the purpose of coating the steak in flour?
The flour coating helps to brown the meat more effectively and acts as a natural thickener for the tomato sauce as it simmers.
What fat is used to brown the steak?
The recipe uses 3 tablespoons of butter or margarine to brown the steaks in a large skillet.
Should I drain the diced tomatoes?
No, you should use the entire 14-ounce can of diced tomatoes including the juices to provide the necessary moisture for the sauce.
What herbs are used to season the sauce?
The sauce is flavored with 1/4 teaspoon of dried basil and 1/4 teaspoon of dried oregano.
How long does the steak need to simmer to become tender?
The steak needs to simmer for an initial 1 hour in the tomato sauce while covered to reach the desired tenderness.
When should I add the onions and green peppers?
The chopped onions and green bell peppers should be added after the meat has already simmered for one hour.
How long do the vegetables cook in the sauce?
After adding the onion and green pepper, the mixture should continue to simmer for an additional 25 minutes.
What type of cheese is used for the topping?
The recipe uses 1 cup of shredded mozzarella cheese to top the skillet before serving.
How do I melt the cheese on top of the steak?
Sprinkle the cheese over the skillet, cover it with a lid, and continue to cook for a few minutes until the cheese is melted and bubbly.
What are the recommended sides for this dish?
This dish is best served with mashed potatoes or pasta to soak up the savory herbed tomato sauce.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
Can I use fresh tomatoes instead of canned?
Yes, but you will need to add extra liquid or tomato juice to compensate for the juices found in a standard 14-ounce can of diced tomatoes.
Is this recipe considered a slow-cooker meal?
While this specific version is cooked in a skillet on the stovetop, the long simmering time makes it a slow-cooked method.
How much salt and pepper is recommended?
The recipe suggests 1 teaspoon of salt and 1/8 teaspoon of black pepper, though you can adjust these to your personal taste.
What is the total preparation and cooking time roughly?
Including browning and the two simmering stages, the total cooking time is approximately 1 hour and 45 minutes.
Can I substitute the green bell pepper?
Yes, you can use red, yellow, or orange bell peppers if you prefer a sweeter flavor profile.
Can I use dried garlic in the sauce?
While not in the original recipe, adding garlic powder or minced garlic would complement the Italian-inspired herbs well.
Does the skillet need to be covered during simmering?
Yes, the skillet should be covered to trap steam and moisture, which is essential for tenderizing the round steak.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the 3 tablespoons of all-purpose flour with a gluten-free flour blend or cornstarch.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this recipe be doubled?
Yes, you can double the ingredients, but you may need to brown the meat in batches and use a larger Dutch oven or pot.
What is the best way to coat the meat in flour?
The easiest method is to place the flour and steak pieces in a large resealable plastic bag and shake until well-coated.
Is the sauce for this recipe thick or thin?
The sauce is moderately thick thanks to the flour coating on the meat and the reduction during the long simmering process.
Can I use a different cheese than mozzarella?
Yes, provolone, Monterey Jack, or a mild white cheddar would also melt well and complement the tomato sauce.
Should the heat be high while the meat simmers?
No, once the mixture reaches a boil, you must reduce the heat to a low simmer to prevent the meat from becoming tough.
Is Swiss Steak the same as Salisbury Steak?
No, Swiss Steak is made from a solid piece of tenderized beef, while Salisbury Steak is made from ground beef patties.