Pizza Swiss Steak

Take Swiss steak, give it an Italian accent, and slow-cook it all day. Round steak gets pounded to half-inch thickness (this breaks down the tough fibers so the meat turns tender during the long braise), dredged in seasoned flour, and browned before going into the slow cooker with sliced onion and a sauce that’s half tomato sauce, half pizza sauce.

The pizza sauce is what makes this different from a standard Swiss steak. It brings oregano, garlic, and a sweeter tomato flavor that gives the braising liquid a distinctly pizza-shop aroma. A touch of sugar rounds out the acidity, and extra crushed oregano deepens the herbal note.

Eight to 10 hours on low turns the tough round steak fork-tender, and the flour coating thickens the sauce into a rich gravy that’s perfect spooned over hot spaghetti.

Pro Tips

• Pound the steak to an even ½ inch. This tenderizes the meat and helps it cook evenly during the long braise
• Brown the floured steak well before adding to the slow cooker. Skipping the sear means a paler, less flavorful sauce
• Place the onion on the bottom of the cooker, under the meat. It caramelizes slowly and sweetens the sauce from below
• Drain the fat after browning. Too much grease in the slow cooker makes the sauce oily

Variations

• Add sliced mushrooms and green bell pepper with the onion for a loaded pizza-style version
• Top each piece of steak with a slice of mozzarella during the last 30 minutes for a cheesy finish
• Use egg noodles instead of spaghetti for a more traditional Swiss steak presentation