Swiss steaks are tough cuts of beef slowly braised in tomatoes until they are fork tender and melt in your mouth. Round steaks are traditionally used or cube steaks; a round steak run through a tenderizing machine (“swissed”) by the butcher. Here I used round steaks that I tenderized myself by piercing deeply all over with a fork.
Bell pepper, onion, garlic and Worcestershire sauce are also added to help season the thick and chunky sauce that is delicious served over rice, noodles and mashed or baked potatoes. If you like a lot of sauce double the tomatoes. Although simple, the sauce really needs nothing else but also serves as a blank canvas for seasonings like smoked paprika (Alton Brown’s idea), hot peppers or Italian seasonings (mine).
Recipes like this were made for the crockpot! And vice versa. It’s a magical invention. I’m making it a point to use mine more often in the hopes of inspiring you to do the same. You can also use a Dutch oven to slow roast them or cook stove top in a tightly covered pan on low heat for about 2 hours.
This is proof old-fashioned comfort food never goes out of style! My family loved it and gobbled up every last, tender, succulent bite.