Old-Fashioned Swiss Steak Recipe

Introduction

Swiss steak is a nostalgic, hearty dish that evokes memories of home-cooked meals from decades past. Despite its name, Swiss steak isn’t Swiss at all—it’s actually an American invention. The term “Swiss” refers to the process of tenderizing the meat, traditionally by pounding or rolling it, much like “swissing” fabric. The result is a fork-tender piece of beef slowly simmered in a rich tomato-based gravy with onions, celery, and peppers.

Perfect for chilly evenings or Sunday dinners, this recipe is simple, satisfying, and full of classic flavor. Best of all, it’s budget-friendly and makes great leftovers!

Ingredients

For the Steak:

2 to 2½ pounds of beef round steak (about ¾ to 1 inch thick)
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
3 tablespoons vegetable oil (for browning)

For the Sauce:

1 medium yellow onion, thinly sliced
1 green bell pepper, sliced (optional but traditional)
2 ribs celery, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juice)
1 tablespoon tomato paste (optional for deeper flavor)
1½ cups beef broth
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and pepper to taste

For Serving:

Mashed potatoes, rice, or egg noodles
Fresh parsley for garnish (optional)

Instructions

1. Prepare the Beef

Start by trimming excess fat from the round steak. Cut the meat into serving-size pieces—usually about 4 to 6 pieces depending on the size. You want them to fit comfortably in your skillet or Dutch oven.

In a small bowl, mix together the flour, salt, pepper, paprika, and garlic powder. Dredge each piece of meat in the seasoned flour, pressing the flour into the beef to coat it thoroughly. This not only seasons the steak but helps develop a crust and later thickens the gravy.

Optional step: Use a meat mallet or tenderizer to pound the beef. This breaks down connective tissue, making the meat more tender and helping it absorb flavor.

2. Brown the Steak

In a large skillet or Dutch oven, heat 2–3 tablespoons of vegetable oil over medium-high heat. Once hot, add the dredged steak pieces in batches, making sure not to overcrowd the pan. Brown each piece for about 3–4 minutes per side, or until a rich, golden-brown crust forms. Transfer browned steaks to a plate and set aside.

3. Sauté the Vegetables

In the same pan, reduce the heat to medium. Add a little more oil if needed, then toss in the sliced onions, celery, and bell pepper. Sauté for about 5 minutes, stirring often, until the vegetables start to soften and the onions turn translucent. Add the minced garlic and cook for 30 more seconds, just until fragrant.

4. Build the Sauce

Add the diced tomatoes (with their juice), tomato paste (if using), beef broth, Worcestershire sauce, bay leaf, and thyme to the pan. Stir everything to combine, scraping up any browned bits from the bottom of the pan for extra flavor.

Taste the sauce and adjust with a pinch of salt and pepper as needed.

5. Simmer the Steak

Return the browned steak pieces to the pan, nestling them into the sauce so they’re mostly submerged. Spoon a little sauce over the top.

Cover the skillet or Dutch oven with a tight-fitting lid and reduce the heat to low. Simmer gently for 1½ to 2 hours, or until the meat is tender enough to cut with a fork.

Tip: You can also transfer the dish to a 325°F (165°C) oven to braise for the same amount of time. This method helps maintain even heat and is perfect for freeing up stovetop space.

6. Serve and Enjoy

Once the steak is fork-tender and the sauce is rich and slightly thickened, remove the bay leaf and discard it. Taste and adjust seasoning as needed.

Serve the Swiss steak over fluffy mashed potatoes, buttery egg noodles, or warm white rice—anything that can soak up that delicious gravy. Garnish with a sprinkle of fresh parsley if desired.

Tips for Success

Meat Choice: Round steak is traditional, but you can use chuck steak or even cube steak for added tenderness and affordability.
Slow Cooker Option: Follow steps 1–4, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Make Ahead: Swiss steak is even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Vegetable Variations: Add mushrooms, carrots, or peas to the gravy for extra texture and nutrition.

The Legacy of Swiss Steak

Old-fashioned Swiss steak was a staple in mid-century American kitchens, often appearing in community cookbooks and Sunday suppers. It’s a dish that values patience, simplicity, and deep flavor—a perfect example of how economical cuts of meat can become the highlight of the meal with the right preparation.

Whether you’re reviving a family recipe or trying it for the first time, this classic dish brings warmth, comfort, and a little culinary history to the table.