Ingredients:

  • 2 lbs (900g) beef round steak, about 1-inch thick
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (28 oz / 800g) can crushed tomatoes
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium recommended)
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (2.5g) dried rosemary
  • 1 bay leaf
  • Optional: 1 tbsp (15g) tomato paste (for richer flavor)

Instructions:

  1. Tenderize the steak using a meat mallet to about 1/4-inch thickness. Cut into serving-sized pieces.
  2. Combine flour, salt, and pepper in a shallow dish. Dredge each piece of steak in the flour mixture, ensuring it's well coated.
  3. Heat olive oil in the Dutch oven over medium-high heat. Brown the steak in batches, being careful not to overcrowd the pot. Set aside the seared steak.
  4. Add the chopped onion and bell pepper to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the crushed tomatoes, diced tomatoes (with their juice), beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, and optional tomato paste. Bring to a simmer.
  6. Return the seared steak to the Dutch oven, making sure it's submerged in the sauce. Cover tightly and reduce heat to low.
  7. Simmer for 2-2.5 hours, or until the steak is fork-tender. Check periodically and add more beef broth if the sauce becomes too thick.
  8. Before serving, remove the bay leaf.
  9. Serve hot over mashed potatoes, rice, or egg noodles. Enjoy this hearty swiss steak recipe!