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The Best Old-Fashioned Swiss Steak Recipe

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★★★★★

4.5 from 109 reviews

This classic Old-Fashioned Swiss Steak recipe features tenderized round steak smothered in a rich tomato and vegetable gravy. The meat is lightly floured and pan-fried to seal in the flavor, then simmered with aromatic vegetables, mushrooms, and a savory tomato sauce made from diced tomatoes and beef broth. This hearty comfort dish pairs beautifully with mashed potatoes or rice, making it a perfect family meal.

Ingredients

Scale

Meat and Coating

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 2 pounds cubed steak or round steak, cut into serving-size pieces

Cooking Oil

  • 1/4 cup vegetable oil (or other high-temperature cooking oil)

Vegetables

  • 1 onion, diced
  • 1–2 stalks celery, diced
  • 1 green bell pepper, thinly sliced
  • 8 ounces cremini or white button mushrooms, sliced
  • 2 cloves garlic, minced

Tomato and Broth

  • 3 tablespoons tomato paste
  • 1 (15-ounce) can diced or stewed tomatoes (or 1 pint home-canned tomatoes)
  • 2 cups beef broth

Seasonings

  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 pinch celery seed (optional)

Thickening Slurry

  • 2 tablespoons water
  • 2 tablespoons cornstarch

Instructions

  1. Prepare the meat coating: In a shallow dish, combine the all-purpose flour, salt, ground black pepper, and granulated garlic. Dredge each piece of cubed steak in the seasoned flour mixture, coating all sides evenly.
  2. Brown the meat: Heat the vegetable oil in a large heavy skillet or sauté pan over medium-high heat. Add the floured steak pieces in batches if necessary to avoid overcrowding, and brown each side until golden, about 3-4 minutes per side. Remove and set aside.
  3. Sauté the vegetables: In the same skillet, add the diced onion, celery, green bell pepper, and sliced mushrooms. Cook over medium heat, stirring occasionally, until the vegetables soften and the onions become translucent, about 5-7 minutes. Add the minced garlic during the last minute of cooking to release its aroma.
  4. Add tomato paste and liquids: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Then add the diced or stewed tomatoes along with their juices, beef broth, Worcestershire sauce, dried thyme, sugar, and optional celery seed. Stir well to combine all ingredients.
  5. Simmer with meat: Return the browned steak pieces to the skillet, nestling them into the tomato and vegetable sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 1 to 1.5 hours, or until the meat is tender and the flavors meld beautifully, stirring occasionally.
  6. Thicken the sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook for another 3-5 minutes uncovered, until the sauce thickens to your desired consistency.
  7. Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the Swiss steak hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Notes

  • For best results, use tenderized cubed steak or round steak slices that are about 1/2 inch thick.
  • Cooking times may vary depending on the thickness of the meat; longer simmering ensures a more tender texture.
  • If you prefer a spicier sauce, add a pinch of crushed red pepper flakes when sautéing the vegetables.
  • Leftovers keep well in the refrigerator for up to 3 days and are excellent reheated.
  • To make this recipe gluten-free, use a gluten-free flour blend for dredging and ensure beef broth is gluten-free.

Keywords: Swiss steak, old-fashioned recipe, cubed steak, round steak, tomato gravy, comfort food, stovetop braising

Find it online: https://mjrecipe.com/the-best-old-fashioned-swiss-steak-recipe/