Tender Swiss Steak Recipe: Old-Fashioned Comfort on a Plate

Hearty swiss steak brings comfort to your dinner table with its tender, slow-cooked goodness.

Beef becomes magically soft after braising in rich tomato sauce.

Robust flavors emerge from carefully selected herbs and spices.

Home cooks appreciate how simple ingredients create such a satisfying meal.

Juicy meat practically melts in your mouth with each delectable bite.

Weeknight dinners transform into special occasions when you serve this classic dish.

Dig into a plate of pure, homestyle deliciousness that will surely become a family favorite.

What Makes Swiss Steak a Comfort Classic

• Create a hearty, satisfying meal with minimal kitchen skills required.
• Adapt the recipe by switching vegetables or trying different meat cuts to match your taste preferences and pantry ingredients.
• Transform tough meat into tender, flavorful bites through a low and slow simmering process that develops rich, deep flavors.
• Perfect for gathering loved ones around the table with a classic, crowd-pleasing dish that feels like a warm hug on a plate.

What You’ll Need for Tender Swiss Steak

• Round Steak: Tough cut that becomes tender with slow cooking. Best when thinly sliced and pounded.

• All-Purpose Flour, Salt, Black Pepper: Creates a flavorful crust that helps seal in meat juices. Flour provides golden brown exterior.

• Onion, Bell Pepper: Adds depth and sweetness to the sauce. Fresh, crisp vegetables work best.
• Garlic: Provides aromatic base with robust flavor. Fresh garlic cloves preferred over pre-minced.

• Diced Tomatoes: Adds moisture and slight acidity. Choose canned tomatoes with no added seasoning.
• Tomato Sauce: Helps thicken and enrich sauce base. Smooth variety recommended.
• Beef Broth: Provides rich, meaty background flavor. Low-sodium preferred for better control.
• Worcestershire Sauce: Adds complex umami and tangy notes. Authentic brand recommended.

• Oregano, Paprika: Provides subtle earthy and smoky undertones. Dried herbs work well in slow-cooked dishes.

• Cooking Oil: Helps brown meat and prevent sticking. Neutral oils like vegetable or canola work best.

How to Simmer Swiss Steak to Perfection

Step 1: Prep the Beef

Slice round steak into individual serving portions. Create a seasoning mixture using flour, salt, and pepper. Thoroughly coat each beef piece in the flour blend, ensuring complete coverage.

Step 2: Brown the Meat

Heat oil in a large skillet or Dutch oven over medium-high heat. Sear steak pieces for 2-3 minutes on each side until golden brown. Transfer browned meat to a temporary plate.

Step 3: Saute Vegetables

• Onions
• Bell peppers

Soften vegetables for approximately 5 minutes. Add minced garlic and cook for an additional minute.

Step 4: Create Flavorful Sauce

• Diced tomatoes
• Tomato sauce
• Beef broth
• Worcestershire sauce
• Oregano
• Paprika

Bring the sauce to a gentle simmer.

Step 5: Merge Meat and Sauce

Carefully return browned beef pieces into the simmering sauce. Nestle meat completely within the liquid.

Step 6: Slow Cook

Cover the pan and reduce heat to low. Simmer on stovetop for 1.5 to 2 hours until meat becomes incredibly tender. Stir occasionally during cooking.

Step 7: Serve and Enjoy

Plate the Swiss steak over mashed potatoes, rice, or wide egg noodles. Serve piping hot.

Tips for the Right Gravy and Texture

• Flour Power: Use a mixture of all-purpose flour and cornstarch for an extra crispy coating that helps seal in the meat's juices and creates a golden-brown exterior.
• Tenderize Trick: Pound the steak with a meat mallet before dredging to break down tough muscle fibers and ensure a more tender, melt-in-your-mouth result.
• Slow and Low Secret: Resist the urge to rush cooking – low, slow simmering allows the meat to become incredibly tender and helps develop rich, deep flavors throughout the sauce.
• Flavor Boost: Add a splash of red wine or a tablespoon of tomato paste to intensify the sauce's depth and complexity, bringing out more robust taste notes.
• Leftover Magic: This dish tastes even better the next day, so don't hesitate to make extra – the flavors will continue to develop and meld overnight in the refrigerator.

Keeping Swiss Steak Fresh for Another Meal

• Cool completely, then transfer Swiss steak to an airtight container. Store in the refrigerator for up to 3-4 days.
• Pack leftovers in freezer-safe containers or bags. Properly stored, Swiss steak will maintain quality for 2-3 months.
• Warm gently in a skillet over medium-low heat, adding a splash of broth to prevent drying. Stir occasionally until heated through.
• Place portion in microwave-safe dish, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until steaming hot.

What to Serve Alongside Swiss Steak

• Elevate Swiss Steak's Flavor Journey
• Select a bold Cabernet Sauvignon or Malbec that matches the rich, hearty tomato-based sauce and cuts through the tender beef's robust flavor.
• Serve with garlic mashed potatoes or buttery herb-infused potatoes that absorb the savory sauce and complement the meat's deep flavors.
• Add a tangy green salad with a zesty vinaigrette to provide a bright, acidic contrast against the heavy, warm Swiss steak.
• Include a rustic sourdough or French bread to soak up the delicious tomato-based sauce, enhancing every single bite of the meal.

Tasty Variations of the Traditional Swiss Steak

• Slow Cooker Swiss Steak: Transfer browned meat and sauce to a slow cooker. Cook on low for 6-8 hours, allowing flavors to develop deeply and meat to become incredibly tender.
• Gluten-Free Version: Replace wheat flour with cornstarch or almond flour for coating. Use gluten-free tomato sauce and verify Worcestershire sauce is gluten-free.
• Lean Protein Swap: Substitute round steak with turkey or chicken breast for a lighter protein option. Adjust cooking time to prevent drying out the meat.
• Vegetarian Alternative: Replace beef with thick portobello mushroom slices or plant-based meat substitute. Use vegetable broth instead of beef broth for similar rich flavor profile.

FAQs on Cooking Swiss Steak

• What is dredging in this recipe?

Dredging means coating the steak pieces in a seasoned flour mixture to create a thin protective layer that helps seal in moisture and adds flavor when browning the meat.

• Why use round steak for this dish?

Round steak is a lean, affordable cut that becomes incredibly tender when slow-cooked, making it perfect for Swiss steak which requires long, gentle simmering.

• Can I substitute fresh tomatoes for canned?

While canned tomatoes work best for consistent moisture and flavor, you can use fresh tomatoes by chopping them and adding a bit of tomato paste to maintain the sauce’s thickness and richness.

• How do I know when the meat is truly fork-tender?

The meat is ready when it can be easily pierced and pulled apart with a fork, typically after 1½ to 2 hours of low, slow simmering, which breaks down the tough muscle fibers.

Swiss Steak Recipe

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4.9 from 9 reviews

• Total Time: 2 hours 15 minutes
• Yield: 4 1x

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Description

Hearty Swiss steak brings comfort straight from Midwestern kitchens, offering tender beef braised in rich tomato sauce. Home cooks savor this classic dish that combines slow-simmered meat with robust flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 lbs (0.9 kg) beef round steak, about ¾ inch thick

Coating and Seasoning:

• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon paprika

Aromatics and Liquid Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (14.5 ounces or 411 grams) diced tomatoes
• 1 can (8 ounces or 227 grams) tomato sauce
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce

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Instructions

1. Prepare the meat by slicing round steak into individual serving portions, ensuring even sizes for consistent cooking.
2. Create a seasoned coating by mixing flour with salt and pepper in a shallow dish, then thoroughly dredge each beef piece to create a flavorful exterior.
3. Heat oil in a large skillet or Dutch oven over medium-high temperature, achieving a golden-brown sear on each steak piece for approximately 2-3 minutes per side.
4. Transfer browned meat to a temporary plate, reserving the flavorful pan drippings.
5. In the same cooking vessel, sauté onions and bell peppers until they become translucent and slightly softened, then introduce minced garlic and cook for an additional minute to release aromatic flavors.
6. Develop a rich sauce by incorporating diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, oregano, and paprika, stirring to combine ingredients thoroughly.
7. Gently return the seared meat into the sauce, allowing each piece to nestle comfortably and absorb the surrounding flavors.
8. Reduce heat to low, cover the pan, and allow the steak to simmer slowly for 1.5 to 2 hours, periodically stirring and checking meat tenderness.
9. Once the beef becomes fork-tender and the sauce has reduced and thickened, remove from heat and serve over preferred accompaniments like mashed potatoes, rice, or egg noodles.

Notes

• Select a well-marbled round steak for maximum tenderness and rich flavor, ensuring the meat remains juicy during long cooking.
• Use a meat mallet to pound steak pieces before coating with flour to help break down tough muscle fibers and create more even thickness.
• Experiment with gluten-free flour alternatives like almond or rice flour for those with wheat sensitivities, maintaining the same coating technique.
• Low and slow cooking is crucial for transforming tough cuts into melt-in-your-mouth meat, so resist rushing the simmering process for optimal results.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 25 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 0 g
• Protein: 24 g
• Cholesterol: 90 mg