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Swiss Steak

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 (14.5 oz) can (use can and add 1 can of water) diced tomatoes
  • 2 cloves crushed garlic
  • 1/3 cup vegetable oil
  • for dusting all purpose flour
  • to taste salt and pepper
  • 1 teaspoon garlic powder
  • 1 (approximately 1 1/2 pounds) (see Note) round steak
  • 1 medium cut into strips onion
  • 1 medium cut into strips bell pepper


Cut steak into serving-size pieces. Season, to taste, with garlic powder, salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours, adding water if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 °F and high heat on a slow cooker is about 300 °F.

Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

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