Get ready to transform an ordinary dinner into an extraordinary culinary experience with our mouthwatering Swiss Steak Supreme Half Way! This classic American dish is not just a meal—it's a journey of tender, flavor-packed steak smothered in a rich, savory sauce that will have your family begging for seconds. Imagine fork-tender meat that practically melts in your mouth, surrounded by a robust blend of vegetables and a deeply satisfying sauce that tells a story of slow-cooked perfection. Whether you're a busy home cook or a weekend kitchen warrior, this recipe promises to deliver restaurant-quality comfort right to your dining table.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds round steak
- 1 cup flour
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups beef broth
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions
- Prepare the round steak by trimming any excess fat and cutting into 6 equal portions.
- Season the steak pieces generously with salt and pepper on both sides.
- Place flour in a shallow dish and dredge each steak piece completely, ensuring a thorough coating of flour.
- Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
- Carefully place floured steak pieces into the hot oil and brown each side for approximately 3-4 minutes, creating a golden-brown crust.
- Remove browned steaks and set aside temporarily on a clean plate.
- In the same skillet, add sliced onions and green bell peppers, sautéing until they begin to soften and become slightly translucent.
- Pour beef broth and diced tomatoes into the skillet, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Return the browned steak pieces to the skillet, nestling them into the liquid and vegetable mixture.
- Reduce heat to low, cover the skillet, and allow the steak to simmer slowly for approximately 1 hour and 15 minutes.
- Check periodically to ensure liquid hasn't reduced too much, adding additional beef broth if needed.
- The steak is done when it becomes tender and can be easily cut with a fork.
- Remove from heat and let rest for 5-10 minutes before serving to allow flavors to meld.
- Serve hot, spooning the rich tomato and vegetable sauce over the steak pieces.
Tips
- Choose the Right Cut: Use round steak with minimal fat for the most tender results.
- Flour Coating Technique: Shake off excess flour to ensure an even, crispy exterior when browning.
- Don't Rush the Browning: Take time to develop a deep golden crust for maximum flavor.
- Low and Slow is Key: Simmering at a low temperature ensures the meat becomes incredibly tender.
- Liquid Management: Check your skillet periodically and add more broth if the sauce reduces too quickly.
- Resting Matters: Let the steak rest after cooking to allow the juices to redistribute throughout the meat.
- Serve with Complementary Sides: Mashed potatoes, rice, or crusty bread work wonderfully to soak up the delicious sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 95mg
