Swiss Steak (Round Steak)

6 servings Prep: 20 m Cook: 2 h Total: 2 h 20 m Intermediate
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Swiss Steak (Round Steak)
Beef round steak is one of the more popular beef cuts that many people enjoy especially the Cajuns. Inexpensive cuts of meat can be made tender with the use of a meat marinade or pounding. Ziploc bags work great for marinating meats. They don’t take as much space in the refrigerator and can be turned easily to coat all sides.

Ingredients

6 servings
  • 1/2 cup bacon drippings or cooking oil
  • 1 round steak
  • 3/4 cup flour
  • 2 large onions, chopped
  • 1 medium bell pepper, chopped
  • 2 stalks of celery, chopped
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • 1 cup water

Step-by-Step Instructions

  1. Pound the round steak to tenderize on both sides and in both directions. Either use a meat hammer or wrap it in saran wrap and use a saucer.
  2. Cut the steak in 2 inch squares and season with salt, pepper and flour.
  3. Fry on both sides in fat over medium heat until browned. Then add all chopped ingredients (onions, bell pepper, celery, and garlic) and cook, stirring often, until onions are translucent, about 8-10 minutes.
  4. Add 1 cup water and cook over medium heat until the meat is tender enough to cut with a fork, about 1 1/2 to 2 hours. Add water as needed to maintain gravy consistency. Gravy will be thick. Serve over rice with black-eyed peas and a fresh salad. De’lish!

Common Problems and Solutions

Q: Why is my meat still tough after cooking?

A: Round steak needs time to break down. Make sure you're pounding it well before cooking, and then simmering it low and slow for at least 1 1/2 hours. If it's still tough, keep cooking and add more water as needed—it can take up to 3 hours for some cuts.

Q: Can I skip the pounding step?

A: You can, but the meat won't be as tender. Pounding breaks down the tough muscle fibers in round steak, which is a naturally lean and tough cut. If you skip it, increase your cooking time significantly.

Q: Why is my gravy too thin or too thick?

A: The flour coating on the meat creates the gravy as it cooks. If it's too thin, simmer uncovered to reduce it. If it's too thick, add water a little at a time until you reach the desired consistency. The gravy should coat the back of a spoon.

Tips and Techniques

For extra tender meat, you can marinate the round steak in a Ziploc bag overnight before pounding and cooking. Keep the heat at medium throughout cooking—too high and the meat will toughen up instead of becoming tender.

Ingredient Substitutions

  • bacon drippings: vegetable oil or butter
  • round steak: chuck steak or sirloin tip
  • fresh vegetables (onions, bell pepper, celery): frozen trinity mix

Equipment Needed

  • meat hammer or tenderizer (or a heavy saucer)
  • large heavy-bottomed skillet or Dutch oven with lid
  • cutting board
  • sharp knife

Historical Context

Swiss steak has been a Southern staple for generations, born out of the need to make tough, inexpensive cuts of beef delicious and tender. Despite the name, it has nothing to do with Switzerland—the ‘swiss’ refers to the process of ‘swissing’ or pounding the meat to tenderize it.