Swiss steak might sound fancy, but it’s really just a cozy, old-school meal that’s all about flavor and comfort. This recipe takes tough cuts of beef and turns them into fork-tender bites simmered in a rich, savory tomato gravy. It’s a dish that brings back memories of home-cooked dinners and is surprisingly easy to make. Whether you’re cooking for your family or just craving something hearty and satisfying, this Swiss steak recipe hits the spot. Want to know the secret? It’s all about slow cooking and simple ingredients.
Ingredients
- 2 pounds of beef round or cube steak
- Salt and pepper to taste
- ¼ cup (~30 g) all-purpose flour for dredging + 1-2 tbsp (~8-16 g) for the sauce
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 can (28 ounces/~794 g) diced tomatoes
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Methods of Cook
Preparing the Meat
Begin by selecting 2 pounds of beef round steak or cube steak. If using round steak, cut it into 4-6 equal portions (about 8 oz each). Place each piece between plastic wrap and pound with a meat mallet to about ½ inch thickness to tenderize, a process known as “swissing.” Season the meat with salt and pepper, then dredge it in ¼ cup (~30 g) all-purpose flour to create a light coating that will aid in browning. Reserve 1-2 tbsp (~8-16 g) of flour for thickening the sauce later.
Searing the Steak
In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the floured steaks in batches, if necessary, to avoid crowding the pan. Sear each side for 3 to 4 minutes until a golden-brown crust forms, enhancing flavor through the Maillard reaction and sealing in juices. Remove the steaks from the pan and set them aside.
Building the Sauce
In the same pan, add chopped onions, celery, and carrots. Sauté over medium heat until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in the reserved 1-2 tablespoons (~8-16 g) of flour and stir for 30 seconds to cook out the raw flour taste.
Deglaze the pan by adding beef broth, scraping up any browned bits from the bottom to add depth to the sauce. Stir in 1 can (28 ounces/~794 g) diced tomatoes, Worcestershire sauce, ½ teaspoon dried oregano, and ½ teaspoon dried thyme, bringing the mixture to a simmer.
Braising the Steak
Return the seared steaks to the pan, nestling them into the sauce and ensuring they are mostly submerged for even cooking. Cover with a tight-fitting lid and reduce the heat to low, simmering gently for 1½ to 2 hours until fork-tender.
Alternatively, transfer the covered skillet (or a casserole dish) to a 325°F (165°C) oven and bake for 1½ to 2 hours, or use a slow cooker on Low for 7-8 hours or High for 4 hours. Check occasionally to ensure the sauce doesn’t reduce too much, adding a splash of broth if needed.
Serving Suggestions
Once the steak is tender, it’s ready to be served. Spoon the sauce and vegetables over the steak and a side dish like mashed potatoes, rice, or egg noodles, and serve hot. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat in a skillet over medium-low heat with a splash of broth, stirring occasionally, until warmed through (10-12 minutes).
Conclusion
Swiss steak is one of those classic meals that just feels like home. It’s simple, filling, and full of flavor and the best part is, you don’t need any fancy ingredients or special skills to make it. Just some basic pantry staples, a little time, and a low simmer bring everything together into a tender, comforting dish.
Whether you’re trying it for the first time or bringing it back from your childhood dinner table, this recipe is a solid go-to for any night you want something hearty and satisfying. Serve it with mashed potatoes or noodles, pour that rich tomato gravy over everything, and enjoy a warm, no-fuss meal that’s sure to stick with you.