Swiss Steak Cook's Country

Bring comfort food to your table with this hearty **Swiss Steak Cook’s Country** recipe, a classic dish packed with tender beef and rich, savory flavors. Featuring fork-tender boneless beef bottom round steak simmered in a luscious tomato-based sauce with caramelized onions, green bell peppers, garlic, and a hint of Worcestershire for depth, this one-pot wonder is the epitome of cozy, home-cooked goodness. Carefully browned and slow-cooked for hours, the steak soaks up the vibrant sauce, making it perfect for pairing with creamy mashed potatoes, fluffy rice, or buttered egg noodles. With minimal prep and simple pantry-friendly ingredients, this timeless recipe delivers comfort the old-fashioned way while filling your kitchen with irresistible aromas. Garnish with fresh parsley for a touch of brightness and watch this dish become a family favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless beef bottom round steak
• 0.5 cups all-purpose flour
• 2 teaspoons salt
• 1.5 teaspoons black pepper
• 3 tablespoons vegetable oil
• 2 large yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes with juice
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Place the beef bottom round steak on a cutting board and use a meat mallet to tenderize the meat to about 1/2-inch thick. Cut the steak into manageable pieces, about 4-5 inches wide.

Step 2

In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge the steak pieces in the flour mixture, coating both sides, and shake off any excess.

Step 3

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak pieces in batches, browning on both sides, about 3-4 minutes per side. Remove the browned steaks and set aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pot. Add the sliced onions and green bell pepper. Sauté until softened, about 5-7 minutes.

Step 5

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Step 6

Deglaze the pot by adding the diced tomatoes with their juice, beef broth, Worcestershire sauce, sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine and bring the mixture to a simmer.

Step 7

Return the browned steaks to the pot, nestling them into the tomato mixture. Ensure the sauce partially covers the steak.

Step 8

Cover the pot with a lid, reduce the heat to low, and let simmer for 1.5 to 2 hours, or until the steak is fork-tender. Stir occasionally and ensure the liquid does not completely evaporate. Add a little extra broth or water if needed.

Step 9

Once cooked, taste the sauce and adjust seasoning with additional salt or pepper if needed.

Step 10

Serve the Swiss steak hot, garnished with fresh parsley, over mashed potatoes, cooked rice, or buttered egg noodles.

Nutrition Facts

Serving size	(2405.5g)

Amount per serving	% Daily Value*
Calories	2819.2

Total Fat 117.5g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 800.5mg	0%
Sodium 7378.0mg	0%
Total Carbohydrate 118.1g	0%
Dietary Fiber 16.3g	0%
Total Sugars 38.9g
Protein 300.2g	0%

Vitamin D 0IU	0%
Calcium 348.8mg	0%
Iron 33.2mg	0%
Potassium 5887.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 44.0%

Carbs: 17.3%