Of course! Swiss Steak is a classic, hearty comfort food dish, despite its name not being from Switzerland. The “Swiss” likely refers to the process of “swissing,” where meat is tenderized by pounding or rolling.
It involves slow-braising tougher, inexpensive cuts of beef (like round or chuck steak) in a rich tomato-based gravy until it becomes fork-tender. Here’s a traditional, foolproof recipe.
Classic Swiss Steak
This recipe uses a combination of tenderizing by pounding and slow cooking to create a melt-in-your-mouth dish with a rich, flavorful gravy.
Prep Time: 20 minutes
Cook Time: 2 to 2.5 hours (mostly hands-off)
Total Time: About 2.5 to 3 hours
Servings: 4-6
Ingredients
For the Steak:
· 2 lbs beef round steak or chuck steak, about ½ to ¾-inch thick
· ½ cup all-purpose flour
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 ½ teaspoons paprika
· Salt and black pepper to taste
· 2-3 tablespoons vegetable oil or olive oil
For the Braising Liquid & Vegetables:
· 1 large onion, thinly sliced or chopped
· 2 celery stalks, chopped
· 2 carrots, chopped (optional, for classic flavor)
· 3-4 cloves garlic, minced
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 (8 oz) can tomato sauce
· 1 cup beef broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dried thyme or Italian seasoning
· 1 bay leaf (optional)
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the round steak completely dry with paper towels.
- Tenderize and Season: If your steak isn’t already cubed, use a meat mallet (or the edge of a heavy plate) to pound the steak to about ½-inch thickness. This physically breaks down the tough fibers. Cut the large steak into 4-6 serving-sized pieces.
· In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each piece of steak in the flour mixture, pressing to adhere on both sides. - Sear the Steak: In a large, heavy, oven-safe pot or Dutch oven, heat the oil over medium-high heat. Working in batches to avoid crowding, sear the steaks for 2-3 minutes per side, until a deep brown crust forms. Remove the steaks to a plate and set aside.
- Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the onion, celery, and carrots (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Deglaze and Build the Sauce: Pour in about ¼ cup of the beef broth and use a wooden spoon to scrape all the browned bits from the bottom of the pot. This is essential for flavor!
· Add the remaining beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, dried thyme, and the bay leaf. Stir to combine. - Braise: Return the seared steaks to the pot, nestling them into the sauce. Submerge them as much as possible. Bring the liquid to a gentle simmer.
- Slow Cook in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 1.5 to 2.5 hours. The exact time will depend on the thickness and cut of your meat. It’s done when the beef is extremely tender and easily pulls apart with a fork.
- Final Touch (Optional Gravy): Once the steak is tender, you can serve it as-is with the chunky tomato sauce. For a smoother, thicker gravy, remove the steaks and bay leaf. Use a fat separator to remove excess grease from the sauce, or skim it off the top with a spoon. You can then use an immersion blender to puree the sauce right in the pot, or transfer it carefully to a blender.
- Serve: Taste the gravy and adjust seasoning with salt and pepper. Pour the gravy over the steaks. Swiss steak is absolutely perfect served over mashed potatoes, buttered egg noodles, or rice to soak up all the delicious sauce.
Alternative: Slow Cooker Method
This is an excellent “fix it and forget it” option.
- Follow steps 2 and 3 to tenderize, season, and sear the steak.
- Transfer the seared steaks to your slow cooker.
- Sauté the onions, celery, and carrots in the same pan for 5 minutes, then add the garlic for 1 minute. Deglaze the pan with the broth and scrape up the bits.
- Pour the vegetable mixture and all remaining sauce ingredients over the steak in the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is fork-tender.
Key Tips for the Best Swiss Steak
· Choose the Right Cut: Don’t use expensive, tender steaks. The long, slow cooking process is designed for tough, collagen-rich cuts like round steak, chuck steak, or blade steak, which become incredibly tender and flavorful.
· Don’t Skip the Sear: Searing creates a Maillard reaction, which adds a deep, rich flavor to the entire dish.
· Low and Slow is Key: Rushing the cooking process with high heat will result in tough meat. The collagen needs time to break down into gelatin.
· The Gravy is Gold: The pan drippings and flour from dredging create the base for the base for the gravy. Deg gravy. Deglazing properly ensureslazing properly ensures you get every you get every bit of that bit of that flavor.
Enjoy this timeless flavor.
Enjoy this timeless, comforting, comforting classic! It’s classic! It’s a meal that a meal that truly satisfies. truly satisfies.