Easy Swiss Steak Recipe - Little Sunny Kitchen (2024)

Slow-cooked Swiss Steak has been around for generations and there’s a reason why! This economical dish of tender cooked steak in rich tomato and beef gravy is simple and delicious. Try this classic one-pot meal when you’re looking for something warm and hearty.

If you haven’t tried Swiss steak before, you are missing out! It is truly comfort food at its best. Don’t be surprised if your family starts hovering around the kitchen once the amazing aroma of this dish starts filling your house.

What is Swiss Steak?

Swiss steak is an old-fashioned recipe that is made from an inexpensive cut of meat which is then slowly braised in a rich tomato beef gravy until the meat becomes fall-apart tender.

You’re probably thinking that it must be a dish from Switzerland, but that’s not the case at all! ‘Swiss’ actually refers to the method of pounding the steak with a meat tenderizer until thin. Pounding the meat breaks up the tough fibers so that the steak becomes softer and easier to chew when cooked slowly.

I usually serve this dish with some creamy mashed potatoes and green beans on the side for the ultimate comfort meal.

Why You’ll Love This Recipe

Swiss steak is one of those recipes that you can turn to again and again when you’re looking for a simple and hearty dinner. The recipe is easy and straightforward, and you can use your favorite slow-cooking method to get great results. You will love just how tender this braised beef becomes!

key ingredients

This recipe uses common ingredients and pantry staples to make an economical meal that is full of rich flavor. Here’s what you’ll need:

Complete list of ingredients and amounts can be found in the recipe card below.

• Steak: I use bottom round, but there are a few cuts of meat that will work in this recipe. Typically, tougher meat cuts work well because you will be using the ‘swissing’ method to tenderize them. Any inexpensive cut like cube steak, top round, chuck, or beef shoulder would work here.
• Seasoned flour: I stick to a simple blend of all-purpose flour, paprika, garlic, and onion powders. The flour helps to thicken the sauce.
• Vegetables: Carrots, onions, garlic, and diced tomatoes. Use canned tomatoes, including juice.
• Beef broth: Use store-bought or you can make your own. I have a great recipe for flavorful homemade beef bone broth that will boost the nutrients in this recipe by a lot. It does take some time to make, but planning ahead is worth it!
• Worcestershire sauce: This liquid condiment has a salty, tangy flavor. It goes really well with beef.

How To Make Swiss Steak

This easy-to-follow recipe is quick to prepare and then everything simmers on the stove for a couple of hours until the meat is incredibly tender.

1. Pound the steak. Use the rough side of a meat mallet, (I love this mallet), to pound the steaks to a ½-inch thickness. This is the ‘swissing’ process and it makes the meat soft and tender. Season the steaks with salt and pepper.
2. Dredge the meat. Combine the flour and seasonings in a shallow bowl and coat the steaks all over with the coating. Shake off the excess and place them on a clean baking sheet.

1. Sear. Cook the steaks in a Dutch oven like this one over medium-high heat until they are seared on both sides then remove them from the pan using kitchen tongs and set aside.
2. Cook veggies. Use the same pot to cook the carrots, onion, and garlic, then pour in the diced tomatoes, beef broth, and Worcestershire sauce.

1. Simmer. Return the steaks to the Dutch oven, pushing them down into the sauce. Cover the skillet with a lid or some aluminum foil and slowly simmer the steak for 2–2 ½ hours until the sauce reduces, and the steaks are fork tender.

Recipe Tips

• When possible, it’s nice to buy a whole roast and slice it into 3/4″ steaks or even bite-size pieces and pound it yourself to 1/2″ thickness. This way you can choose the best roast available and if you don’t end up using the whole thing, you can always freeze the rest for later.
• If you’re avoiding wheat flour, coat the steak with the seasoning leaving out the flour, and then use a couple of tablespoons of tomato paste to help thicken the sauce.
• Sear the steaks in batches so you get good caramelization on the outside. If the meat is crowded in the pan, the steaks will steam instead of sear.
• If the sauce is too thick, thin it out with a splash of beef broth or water.

Can you cook Swiss steak in the oven?

You sure can! Preheat your oven to 350℉/177℃ and prepare the steaks up until step 4 above. Add the meat to the veggies, pushing it down, then cover with a lid or piece of foil and bake in the oven for 1 ½ – 2 hours until tender. Let the steak rest for a few minutes before serving.

Can you cook Swiss steak in a slow cooker?

The slow cooker version is great for days when you want to set it and forget it! Sear the steaks (up to step 3 in the instructions above), add them to the slow cooker, then add the remaining ingredients. Cook on LOW for 8 hours or on HIGH for 5 hours.

Storing Tips

Let your leftovers cool before storing them in an airtight container in the refrigerator for up to 3 days.

To reheat, place the Swiss steak on a microwavable plate and heat it in the microwave on medium power in 30-second intervals until warmed through. Using a medium setting helps prevent the meat from drying out. Feel free to add a splash of water to the sauce to loosen it.

Swiss steak also freezes well. Cool the steaks to room temperature then put them into a freezer-safe container or zip-top bag and freeze for up to 3 months. Let the steaks thaw in the refrigerator for 24 hours before reheating.

What To Serve With It

My go-to side dish for this steak recipe is creamy mashed potatoes and if you’re looking for something vegan and dairy free, my Whole30 mashed potatoes are a great option. Potatoes are perfect for soaking up the rich tomato gravy.
Mushroom rice, buttered noodles, or blanched broccoli are also excellent side dish options that you can prepare while the steak is braising.

FAQs

I hope you and your family enjoy this comforting meal as much as I do!Pin it for more people to enjoy too!