Swiss Steak for Two

Swiss steak isn’t actually Swiss. The name comes from ‘swissing’ (an old textile term for pounding cloth between rollers), which is exactly what the technique does to tough cuts of beef. Round steak gets dredged in flour, browned hard, and braised in stewed tomatoes until the connective tissue gives up and the meat falls apart at the touch of a fork.

This recipe is sized for two, made for couples or empty-nesters who don’t want to deal with a whole pot roast for days of leftovers. Three-quarters of a pound of round steak is just enough.

The flour dredge does double duty. It helps the steak brown deeply and it thickens the braising liquid into a glossy gravy as the dish cooks down.

Don’t add the peppers and onions early. They go in for the last 30 minutes only. Earlier and they turn to mush instead of staying as identifiable, sweet-tender vegetables in the finished sauce.

Low heat is the rule. A bare simmer for 70 minutes total. A vigorous boil toughens the meat and reduces the sauce too fast.

Pro Tips

• Use a tight-fitting lid. The braise relies on the steam staying in the pot to keep the meat moist.
• Pound the steak with a meat mallet before dredging if you want extra tenderness in less time.
• If the sauce gets too thick at the end, splash in a little water or beef broth.
• Serve over mashed potatoes, buttered noodles, or rice to soak up the gravy.

Variations

• Stir in a tablespoon of Worcestershire sauce or a splash of red wine for deeper savor.
• Add sliced mushrooms with the peppers and onions for an earthier sauce.
• Use a can of diced tomatoes with green chilies (Rotel) for a Tex-Mex twist.