Microwave Swiss Steak with Celery & Bell Pepper

Swiss steak is one of those mid-century American dinners that makes a tough, cheap cut of round steak into something fork-tender. The name has nothing to do with Switzerland; ‘swissing’ is an old butcher’s term for pounding meat thin to break down the fibers. That pounding is the make-or-break step. Meat that hasn’t been worked over with a mallet stays chewy no matter how long it cooks. Once the steak is flattened and dredged in seasoned flour, it goes into a casserole with celery, onion, and bell pepper, all submerged in tomato soup, Worcestershire, and a splash of water. The trick of this microwave version is the two-stage cook: 5 minutes on high to start things moving, then 40 to 50 minutes on medium power so the meat braises slowly without seizing up. The result is melt-in-your-mouth beef in a rich, slightly tangy gravy that’s begging to be spooned over mashed potatoes or buttered noodles.

Pro Tips

• Pound the steak to about ¼ inch thick. Thin meat means even cooking and faster braising.
• Coat the steak generously in seasoned flour. The flour thickens the gravy as it cooks and gives it body.
• Don’t skip the medium power step. High power for the full hour will make the meat tough and leathery.
• Rearranging the pieces halfway through is essential for even cooking. Microwaves heat unevenly.
• Let it rest 5 minutes before serving so the gravy thickens and the meat reabsorbs juices.

Variations

• For deeper flavor, brown the floured steak in a hot skillet before transferring to the microwave casserole.
• Add sliced mushrooms or carrots for a more hearty version.
• Swap tomato soup for a 14.5-ounce can of diced tomatoes plus 2 tablespoons of tomato paste for a less sweet sauce.