Swiss steak

Oh, where do I even begin with this Swiss steak? It’s more than just a meal; it’s a hug on a plate. I remember my grandmother making this when I was a kid, the aroma filling our tiny kitchen, promising something hearty and soul-warming. It’s one of those dishes that just whispers comfort. If you’ve ever had a pot roast that felt a little too fussy or a meatloaf that just didn’t quite hit the spot, this Swiss steak is going to be your new best friend. It’s got that incredible, melt-in-your-mouth texture and a rich, savory gravy that just begs to be sopped up with crusty bread. Honestly, it’s the kind of thing that makes a Tuesday feel like a Sunday. I’ve tried making other versions, but this one, my friends, this is the one. It’s simple enough for a weeknight but special enough for company. This is my absolute favorite way to prepare it, and I’m so excited to share it with you!

What is Swiss Steak?

So, you might be wondering what exactly this “Swiss steak” is, especially if you’ve never encountered it before. Don’t let the name fool you; it has absolutely nothing to do with Switzerland! The name actually comes from the old German word “switzen,” which means to “to swish” or “to beat.” This refers to the method of tenderizing the tougher cuts of beef, usually round steak, by pounding them until they’re thin. Think of it like a more rustic, savory version of chicken-fried steak but braised into tender perfection. It’s typically coated in flour, seared until golden brown, and then simmered low and slow in a rich, flavorful gravy made with tomatoes, onions, and often a hint of Worcestershire sauce. The result is incredibly tender beef that just falls apart with a fork, swimming in a sauce that’s pure bliss. It’s the ultimate in old-fashioned, stick-to-your-ribs goodness.

How do I make Swiss Steak?

Quick Overview

Making this delicious Swiss steak is easier than you might think! We’ll start by tenderizing and coating our beef, then give it a quick sear for color and flavor. Next, it’s into a luscious sauce to braise until it’s melt-in-your-mouth tender. The whole process involves minimal active cooking time, allowing the oven or stovetop to do most of the work. You’ll end up with a deeply flavorful, comforting meal that feels like it took hours to prepare, but really, it’s quite manageable.

Ingredients

For the Main Steak:
2 pounds beef round steak, about 1-inch thick
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil or olive oil

For the Flavorful Gravy:
1 large onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional, but adds a lovely aroma)

For Thickening (optional, if needed):
2 tablespoons all-purpose flour
1/4 cup cold water

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 325°F (160°C). If you’re planning to make this on the stovetop, you won’t need to preheat the oven yet, but we’ll get to that. Grab a large, heavy-bottomed oven-safe pot or Dutch oven. If you don’t have one, a large skillet that has a lid will work just fine for searing, and then you can transfer it to a baking dish later. Make sure your pot is ready to go!

Step 2: Mix Dry Ingredients

In a shallow dish or a pie plate, mix together the 1/2 cup of flour, salt, and pepper. This seasoned flour is what’s going to give our steak a lovely, golden crust and help thicken our gravy. Make sure it’s all combined well. You want an even coating on every piece of steak.

Step 3: Mix Wet Ingredients

This is where we build the flavor base for our amazing gravy. In a separate bowl or directly in your pot if you’re using it for the sauce, combine the chopped onion, minced garlic, undrained diced tomatoes, beef broth, Worcestershire sauce, thyme, and rosemary (if you’re using it). Give it a good stir to combine everything. The aroma starting to develop here is just incredible!

Step 4: Combine

Now, let’s get the steak ready. If your round steak is in one large piece, you can either cut it into serving-sized portions (about 4-6 ounces each) or, if you like, you can pound it even thinner with a meat mallet or the bottom of a heavy pan. This really helps ensure maximum tenderness. Dredge each piece of steak in the seasoned flour mixture, making sure it’s coated on all sides. Don’t be shy with the flour!

Step 5: Prepare Filling

This is actually the gravy we just made in Step 3! So, your filling is essentially the delicious sauce we’re building. I like to give it one last stir to make sure everything is well incorporated before we add the steak.

Step 6: Layer & Swirl

Heat the vegetable oil in your oven-safe pot or skillet over medium-high heat. Carefully place the floured steak pieces into the hot oil, working in batches if necessary so you don’t overcrowd the pan. Sear them for about 2-3 minutes per side, until they’re nicely browned. Don’t worry about cooking them through, we just want that gorgeous sear. Once seared, remove the steak from the pan and set it aside. Now, pour the onion and tomato mixture into the same pan (if there’s a lot of excess oil, you can drain a little, but leave the browned bits!). Bring it to a simmer, scraping up any browned bits from the bottom of the pan – that’s where all the flavor is! Return the seared steak to the pot, nestling the pieces into the sauce. Make sure they’re mostly submerged.

Step 7: Bake

Cover the pot tightly with a lid or foil. If you’re using an oven-safe pot, place it in the preheated oven. If you’re using a skillet without a lid, transfer the whole thing (skillet and all) to a baking dish and cover tightly with foil. Let it bake for about 1.5 to 2 hours, or until the steak is incredibly tender and easily falls apart. The exact time will depend on the thickness of your steak and your oven.

Stovetop Method: If you prefer to cook this on the stovetop, after searing the steak and simmering the sauce in Step 6, reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until tender. You’ll want to check it periodically to make sure there’s enough liquid and give it a gentle stir. You might need to add a splash more beef broth or water if it looks dry.

Step 8: Cool & Glaze

Once the steak is fork-tender, carefully remove the pot from the oven (or stovetop). Let it rest for about 10-15 minutes. This is crucial for the steak to reabsorb some of its juices. While it rests, if your gravy isn’t as thick as you’d like, you can make a slurry. In a small bowl, whisk together the 2 tablespoons of flour with the 1/4 cup of cold water until smooth. Stir this slurry into the simmering gravy and cook for another minute or two, stirring constantly, until it thickens. Taste and adjust seasonings if needed.

Step 9: Slice & Serve

The steak should be so tender now that it almost falls apart on its own. You can serve it as is, or gently break it into larger chunks. Spoon the rich, savory gravy generously over the top. This is the moment of truth, and it smells absolutely divine!

What to Serve It With

This Swiss steak is truly the star of the show, but the accompaniments can really elevate the whole experience. For a classic, comforting meal, you absolutely cannot go wrong with a big scoop of fluffy mashed potatoes. They’re perfect for soaking up all that glorious gravy. My kids also absolutely adore it served over wide egg noodles. It’s a bit more rustic and hearty that way. If you’re feeling a bit lighter, a simple side of steamed green beans or even a fresh green salad can offer a nice contrast to the richness of the steak. For a really old-school feel, some buttered corn on the cob is fantastic, especially in the summer. What I love is that it’s so adaptable. It feels like a special occasion meal, but you can totally dress it down for a cozy family dinner. We often have it with a side of crusty bread for extra gravy dipping – it disappears in minutes!

Top Tips for Perfecting Your Swiss Steak

Over the years, I’ve learned a few little tricks that make my Swiss steak consistently amazing. First, don’t skip the dredging in flour! That seasoned flour isn’t just for breading; it’s crucial for creating that lovely, slightly crisp exterior on the steak and for thickening our sauce into a perfect gravy. Make sure your flour mixture has enough salt and pepper – bland steak is just sad. When you’re searing the steak, don’t overcrowd the pan. It might mean working in batches, but searing properly gives you that beautiful brown color and foundational flavor. If you crowd the pan, the meat will steam instead of sear, and we definitely don’t want that. Also, when you’re adding the liquid for the gravy, be sure to scrape up all those browned bits from the bottom of the pan. That’s called fond, and it’s pure gold for flavor! I’ve made this so many times, and I’ve noticed that using a good quality beef broth really does make a difference. If you have homemade beef stock, even better! Regarding the cooking time, it’s more about tenderness than a strict timer. You want that steak to be fork-tender, practically falling apart. So, if it’s not quite there after 1.5 hours, just give it more time. Every cut of meat and oven is a little different. If you find your gravy isn’t thick enough after cooking, the flour-water slurry is my go-to fix. Just make sure it’s a smooth paste and stir it in gradually until it reaches your desired consistency. And finally, a little secret: a splash of red wine added with the beef broth can add an extra layer of complexity to the gravy if you’re feeling adventurous. Just make sure to let it simmer for a few minutes to cook off the alcohol before adding the steak.

Storing and Reheating Tips

This Swiss steak is honestly even better the next day, which is amazing for meal prepping or just having leftovers for lunch. If you’ve got any that doesn’t get devoured (a rare occurrence in my house!), storing it properly is key to keeping that delicious flavor and tender texture. Once it’s cooled down a bit, transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I usually just pop the whole container in the microwave to reheat. You might want to add a tablespoon or two of water or beef broth before reheating to help keep the steak and gravy moist and prevent it from drying out. Just heat it gently until it’s warmed through, stirring occasionally. If you’re not going to eat it within a few days, this recipe freezes surprisingly well! Let it cool completely, then portion it out into freezer-safe containers or heavy-duty freezer bags. It should last in the freezer for about 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator and then reheat as directed. The flavor holds up incredibly well, so you’ll have a comforting meal ready to go on a busy night.

Frequently Asked Questions

Final Thoughts

So there you have it – my tried-and-true Swiss steak recipe! I really hope you give this one a try. It’s the kind of recipe that makes your kitchen smell amazing and brings everyone to the table, eager for a taste. It’s a dish that’s perfect for a cozy Sunday dinner or even a weeknight when you want something truly comforting and satisfying without all the fuss. It’s a classic for a reason, and I’m so happy to share this piece of my kitchen with you. If you loved this Swiss steak, you might also enjoy my Slow Cooker Pot Roast or my Homestyle Meatloaf – they share that same comforting, family-pleasing vibe. I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts or any fun twists you try, and if you have photos, feel free to share them! Happy cooking, everyone!

Old-Fashioned Swiss Steak

A classic comfort food, this old-fashioned Swiss steak is braised in a rich, savory tomato-based gravy until fork-tender.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 pounds beef round steak 1-inch thick
• 0.5 cup all-purpose flour
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion chopped
• 2 cloves garlic minced
• 28 ounces canned diced tomatoes undrained
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions

 

Preparation Steps

• Trim any excess fat from the beef steak. Using a meat mallet or rolling pin, pound the steak to about 1/2-inch thickness. Cut into 4-6 portions.
• In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, shaking off any excess.
• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the floured steak pieces on both sides, working in batches if necessary. Remove the steak and set aside.
• Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes (with their juice), beef broth, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
• Return the browned steak pieces to the pot. Ensure the steak is mostly submerged in the liquid. Cover the pot tightly.
• Reduce the heat to low and simmer for 2.5 to 3 hours, or until the steak is very tender and easily pulls apart with a fork. Stir occasionally.
• If the sauce is too thin, you can remove the steak and simmer the sauce uncovered for a few minutes to thicken. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering sauce until thickened.
• Serve the Swiss steak hot, with the gravy spooned over it. It's excellent with mashed potatoes or egg noodles.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.