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“Serve Swiss Steak with mashed potatoes and glazed carrots. Adapted from: Cooking Light Annual Recipes, 2001 The name "Swiss Steak" comes from the English term "swissing," a method of smoothing cloth between a set of rollers. Swiss steaks are flattened with a rolling pin or mallet before cooking.”
1hr 25mins

Ingredients Nutrition


  1. Trim fat from steaks. Place each steak between two pieces of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a rolling pin or mallet.
  2. Rub steaks with garlic.
  3. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, salt and pepper. Sprinkle steaks with flour mixture.
  4. Heat olive oil in a large heavy-duty non-stick skillet over medium-high heat. Add steaks and cook 4 minutes or until brown.
  5. Turn steaks over. Add onion and green pepper and cook 4 minutes.
  6. Add beef broth and tomato sauce.
  7. Cover, reduce heat, and simmer 1-1/2 hours or until meat is tender.
  8. NOTE: If sauce begins to thicken add more tomato sauce as needed to thin.

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