Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Comfort Food Classic

Recipe by Mitchell

🎓 Braising Enthusiast ⏰ Family Recipe Keeper 🍽️ Meat Cookery Expert

❤️ My Recipe Story

"This recipe reminds me of Sunday dinners at my grandmother's house. The house would smell incredible for hours as the beef slowly cooked. It's a simple, humble dish that transforms inexpensive ingredients into something truly special and satisfying."

Jake loves sharing traditional, hearty recipes that bring people together. He believes that time and patience are the best ingredients for creating deeply flavorful meals.

View All Mitchell's Recipes →
A plate piled high with tender Swiss steak covered in a rich tomato and onion gravy, served over mashed potatoes and garnished with parsley.

The Art of "Swissing"

The term "Swiss steak" doesn't refer to its origin, but to the process of "swissing" or tenderizing the meat. This is crucial because round steak is a lean, tough cut.

Pounding the meat with a mallet not only breaks down the tough muscle fibers, making it tender, but it also helps the flour coating adhere better and allows the meat to absorb more flavor from the gravy during the long braise.

💡 Professional Tip

Don't skip the dredging step! The flour coating is essential. It helps brown the meat, adding flavor, and it also acts as a thickener for the gravy as it cooks.

Frequently Asked Questions

It likely wasn't cooked long enough. Swiss steak needs a long, slow simmer to break down the collagen. If it's still tough after an hour, keep cooking it and check every 15-20 minutes until it's fork-tender.

Yes! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours.

While round steak or cube steak are traditional, you can also use chuck steak. Chuck has more marbling and will be naturally more tender, so it may not need as much pounding.

If you want a thicker gravy, remove the meat once it's cooked. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the simmering sauce, and cook for a minute or two until thickened.

Absolutely. Swiss steak freezes very well in its gravy. Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

No, if you don't like them, you can omit them. You could add sliced mushrooms or carrots instead for extra vegetables.

Yes, substitute about 2 cups of chopped fresh tomatoes for the canned diced tomatoes. You may need to add a little extra beef broth or a tablespoon of tomato paste to deepen the flavor.

Mashed potatoes are the classic pairing to soak up the delicious gravy. It's also excellent over cooked egg noodles, rice, or even a slice of sturdy bread.

Recipe Troubleshooting Guide

✅

Burnt Flour

Problem: The flour coating burnt while browning the meat.

Solution: Your heat was too high. Use medium-high heat and watch carefully. If the pan gets too dark, wipe it out before adding the vegetables.

✅

Bland Gravy

Problem: The sauce lacks flavor.

Solution: Taste and season with more salt and pepper at the end. A splash of red wine or a teaspoon of tomato paste added during the simmering can also boost flavor.

✅

Dry Meat

Problem: The meat is dry and stringy.

Prevention: This can happen if the liquid evaporates too much during cooking. Ensure the lid is tight-fitting, and check occasionally, adding a splash more broth or water if needed to keep the meat submerged.

✅

Greasy Gravy

Problem: There is a layer of fat on top of the sauce.

Recovery: This can happen if the meat was fatty or too much oil was used. Skim the fat off the top with a spoon before serving, or let it cool, remove the hardened fat, and reheat.

✅

Vegetables Mushy

Problem: The onions and peppers are too soft.

Prevention: They are meant to be very soft and melt into the gravy. If you prefer them with more texture, add them halfway through the cooking time instead of at the beginning.

✅

Flavor Variations

Too Sweet: Add a teaspoon of brown sugar to the sauce.

Too Salty: Add a tablespoon of capers or chopped olives at the end.

Bland: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.

Ingredients for Swiss steak including round steak, flour, canned tomatoes, onion, bell pepper, and beef broth on a marble counter.

Selecting Your Meat

For the best Swiss steak, choose a lean cut that benefits from slow cooking. Beef round steak (top round or bottom round) is the traditional choice. It's flavorful and economical, perfect for this method.

You can also buy "cube steak," which is round steak that has already been tenderized by a machine at the butcher. This saves you the step of pounding it yourself at home.

Essential Ingredient Notes

  • Beef Round Steak: A lean cut that becomes tender when braised. Look for pieces that are relatively uniform in thickness.
  • Canned Diced Tomatoes: Use the entire contents of the can, including the juice, as it forms the base of the flavorful gravy.
  • Worcestershire Sauce: Adds a crucial savory, umami depth to the gravy that complements the beef perfectly.
A close up of browned Swiss steak pieces returning to a skillet with sautéed onions, peppers, and tomato gravy.

Serving Suggestions

Swiss steak is a meal that demands a side dish that can handle the rich gravy. Creamy mashed potatoes are the most popular choice, creating a perfect comfort food pairing.

For something different, serve it over cooked egg noodles or steamed white rice. A side of green beans or roasted carrots rounds out the meal nicely and adds some color to the plate.

The Braising Method

Braising is a combination cooking method where food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some liquid. This is the secret to turning tough cuts into tender, flavorful meat.

Classic Swiss Steak with Tomato-Onion Gravy

Prep 20 min
Cook 1 hr 30 min
Serves 4 servings
Level Intermediate

📋 Ingredients

The Meat & Dredge

  • 1 large Onion
    Sliced
  • 1 Green Bell Pepper
    Sliced
  • 2 cloves Garlic
    Minced
  • 1 (14.5 oz) can Diced Tomatoes
    Undrained
  • 1 cup Beef Broth
    For richness
  • 1 tbsp Worcestershire Sauce
    Adds umami
  • 1 tsp Dried Thyme
    For savory flavor

The Gravy

  • 1.5 lbs Beef Round Steak
    Cut into servings
  • 1/2 cup All-Purpose Flour
    For dredging
  • 1 tsp Salt
    For seasoning
  • 1/2 tsp Black Pepper
    For seasoning
  • 1/4 cup Vegetable Oil
    For browning

Instructions

  1. Tenderize & Dredge

    Use a meat mallet to pound the steak pieces until they are about 1/4-inch thick. In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of meat in the flour mixture, shaking off any excess.

  2. Brown Meat

    Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the steak pieces in batches and sear on both sides until browned, about 3-4 minutes per side. Remove the meat and set aside.

  3. Sauté Aromatics

    Add the remaining oil to the skillet. Add the sliced onions and bell peppers, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.

  4. Build Sauce

    Stir in the diced tomatoes (with their juice), beef broth, Worcestershire sauce, and thyme. Scrape up any browned bits from the bottom of the pan.

  5. Braise

    Return the browned steak to the skillet, pushing it down into the sauce. Bring to a simmer, then reduce the heat to low. Cover tightly and simmer for 1 hour to 1 hour 30 minutes, or until the meat is very tender.

  6. Serve

    Serve the Swiss steak and gravy hot over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley.

Recipe Notes & Tips

Time-Saving Tip

Buy pre-tenderized "cube steak" from the grocery store to skip the pounding step. This can save you about 10-15 minutes of prep time.

Make Ahead

This dish tastes even better the next day! You can make it a day in advance and reheat it gently on the stovetop or in the oven before serving.

Oven Method

Instead of simmering on the stovetop, you can bake the covered dish in a 325°F (165°C) oven for 1.5 to 2 hours.