Speedy Swiss Steak

Classic Swiss steak usually takes hours. This version uses meat tenderizer to cut the braising time down to 30 minutes, getting fork-tender round steak on the table in about an hour from start to finish.

The technique is straightforward. Moisten the steak, sprinkle both sides with unseasoned meat tenderizer, and let it work for 10-15 minutes. Then flour the pieces and brown them in hot oil. The flour creates a crust that thickens the tomato sauce as the steak simmers, building a rich, clingy gravy around the meat.

Onion, celery, garlic powder, and a teaspoon of sugar round out the sauce. That small amount of sugar balances the acidity of the tomato sauce without making it sweet. Cover tight and simmer on low until the steak cuts with a fork.

Kitchen Tips

• Cut the steak into serving-sized pieces before tenderizing. It’s much easier to portion raw than cooked.
• Brown the meat well on both sides. Those browned bits deglaze into the tomato sauce and add real depth.
• Keep the simmer gentle. Hard boiling toughens the meat even with tenderizer.
• The sauce thickens as it cooks. If it gets too thick, add a splash of water.

Variations

• Without tenderizer: Skip the meat tenderizer and simmer for 1 ½ to 2 hours instead. The longer cook does the same job.
• With peppers: Add sliced green bell peppers with the onion for color and flavor.
• Mushroom Swiss steak: Stir in a cup of sliced mushrooms during the last 10 minutes of simmering.