Swiss Steak

Swiss Steak uses lean beef that gets all the love in this classic retro homestyle meal.
Swiss Steak

Swiss Steak

By Sue Lau | Palatable Pastime

It might seem that this steak’s origins hail  from Switzerland (at least at first glance), but they do not. It actually comes from the term  “Swissing”  which means to pound the steak out (much like cube steak).  In  fact, one of the kinds of meats you can use in  this is a cube steak. So it is that we call it “Swiss Steak” although in some  places it  is simply called “Smothered Steak” (much in the way one makes smothered pork).

I use a bladed meat tenderizer which I think is fantastic. All I have to do is place it over the meat and press it down, and the little blades cut into the steak. It reminds me  a little bit of the old-fashioned nut choppers that used a bell shaped  mincer inside of a jar and a plunger was pressed down onto the nuts.

After the steak gets tenderized by the blades, it is then ready to be braised in some sort of sauce or gravy, usually tomato. Along with a few onions and peppers added to the sauce, it is wonderful over mashed potatoes. Or you could put it over cooked egg noodles. It’s very retro and very Heartland.

You can use very lean cuts of beef in this too- as they benefit from  the Swissing. The plus is that they are also quite inexpensive compared to other steaks. So it was a perfect choice for me when the Sunday Supper bloggers got together this week to do lean  beef recipes. It’s pretty heart healthy. And  if you like low carb, you can always dish it up over a roasted cauliflower mash. I have subbed those for potatoes many times.


Tomorrow I am starting up a new week with a breakfast recipe I am very fond of. Shaksuka. Perhaps you have heard of this or any of the similar type egg recipes cooked in tomato  sauce. One of my decisions each January is to reaffirm the need for good breakfast, and I do like eggs.  last January I opened up the year with my recipe for Huevos Rancheros. I take pride in each and every new type of egg recipe I master.

Did you know that the pleats on a chef’s hat refer to the one hundred ways in which he or she knows how to prepare an egg? You could go months without a repeat. I think that’s awesome. I hope you’ll join me tomorrow for the new recipe! Until then-


Swiss Steak

Swiss Steak

  • Servings: 3-4
  • Difficulty: easy
  • Print

Swiss Steak

  • 1 pound round steak
  • 1 1/4 cups flour
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 tablespoon Cajun spice
  • salt to taste
  • 4-5 tablespoons vegetable oil
  • 3 cloves garlic, chopped
  • 1 large onion,  cut into wedges
  • 1 large red bell pepper
  • 16 ounce can petite diced tomatoes (with juice)
  • 2 cups beef broth
  • your favorite mashed potatoes


  1. Trim fat or gristle from steak and pound meat thin with a pronged meat mallet or use a bladed tenderizer.
  2. Mix flour, pepper, paprika, Cajun spice and salt in a bowl.
  3. Dredge steak pieces in the flour, tapping off excess. Discard any extra flour.
  4. Heat the oil  in a skillet and brown steak pieces on both sides; set aside.
  5. Wipe out pan and add about 1-2 teaspoons oil, then saute the garlic, onions and peppers until they get limp.
  6. Stir in the beef broth and tomatoes with juice.
  7. Add the meat to the pan; bring to a boil, then cover, reduce heat to low and simmer for about 75-90 minutes. Add water if needed if your pan vents out too much moisture.
  8. When the beef is tender, remove the lid, raise the heat and cook until the sauce thickens (if not already- but that depends how much water you did or did not add). If you want a little extra sauce, just add some more broth or water and thicken with a little cornstarch dissolved in water (slurry).
  9. Serve steak pieces with vegetables and sauce over mashed potatoes.

From the kitchen of

Swiss Steak

Sunday Supper

Lean Beef Recipes

Appetizers, Soups, and Salads

Lean Ground Beef Recipes


Sandwiches and Wraps



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