Old Fashioned Swiss Steak Recipe – Tender & Easy Comfort Food

Classic Old Fashioned Swiss Steak delivers fork-tender beef in rich tomato gravy, perfect for family dinners. This budget-friendly recipe uses simple ingredients and works in oven, slow cooker, or stovetop.​

What is Old Fashioned Swiss Steak?

Old Fashioned Swiss Steak transforms tough cuts like round or cubed steak into melt-in-your-mouth comfort food through slow braising. The name comes from “swissing,” a tenderizing method using mallets or rollers, not the country Switzerland.​

This dish features beef coated in seasoned flour, browned, then simmered in a savory gravy with tomatoes, onions, and peppers. It satisfies cravings for hearty, nostalgic meals that pair beautifully with mashed potatoes.

Key differences from similar dishes appear below.

Feature	Swiss Steak	Salisbury Steak
Meat	Tenderized round or cubed steak ​	Ground beef patty
Gravy	Tomato-based with veggies	Brown gravy or beef broth
Cooking	Slow braise 1.5-2 hours	Quick pan-fry

Ingredients (Serves 4-6)

Gather these pantry staples for authentic flavor. Total cost runs about $7-10 when shopping sales.

• 1.5-2 pounds cubed steak or round steak, cut into 4-6 pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional, for extra color)
• 3 tablespoons vegetable oil or avocado oil
• 1 large yellow onion, diced
• 1 green bell pepper, sliced
• 2 stalks celery, diced (optional for earthiness)
• 8 ounces mushrooms, sliced (optional for heartiness)
• 2 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 (15-ounce) can diced tomatoes with juice
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 teaspoon sugar (balances acidity)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for slurry)

Substitutions: Use chuck steak if round unavailable; swap veggie oil for olive.​

Step-by-Step Instructions

Prep Time: 20 minutes
Cook Time: 1.5-2 hours
Total Time: 2 hours

Follow these steps for tender results every time.

1. Tenderize the steak: Place steak pieces between plastic wrap. Pound both sides with a meat mallet until 1/2-inch thick. This breaks down fibers for ultimate tenderness.​
2. Season and dredge: Mix flour, salt, pepper, garlic powder, and paprika on a plate. Coat each steak piece thoroughly, pressing flour in. Shake off excess.
3. Brown the meat: Heat 2 tablespoons oil in a large Dutch oven or oven-safe skillet over medium-high. Brown steaks 3-4 minutes per side until golden crust forms. Work in batches; remove to a plate.
4. Saute vegetables: Lower heat to medium. Add remaining oil if needed. Cook onion, bell pepper, celery, and mushrooms 6-7 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.​
5. Build the gravy: Add diced tomatoes, beef broth, Worcestershire, thyme, and sugar. Scrape browned bits from pan bottom for flavor. Return steaks to pot, submerging fully.
6. Braise low and slow: Cover and bake at 325°F for 1.5-2 hours, until fork-tender. Or simmer stovetop 1-2 hours. Check liquid level; add broth if low.
7. Thicken gravy: Remove steaks. Stir in cornstarch slurry. Simmer on stovetop 2-3 minutes until thickened. Return steaks to coat.

Serve hot over sides below.

Best Tips for Perfect Results

• Brown thoroughly: That crust builds deep flavor via Maillard reaction.
• Low temperature: 325°F prevents drying; patience yields melt-in-mouth texture.​
• Submerge steaks: Gravy keeps meat juicy; add broth as needed.
• Taste and adjust: Pinch of sugar offsets tomato tang; extra thyme for herb notes.
• Rest briefly: Lets juices redistribute before serving.
• Enhance optionally: Splash of red wine or extra mushrooms deepens savoriness.

Cooking Variations

Slow Cooker: Brown meat and veggies first. Transfer to cooker with gravy ingredients (use 1 cup less broth). Cook low 6-8 hours. Thicken at end.​

Stovetop Only: After step 5, simmer covered on low 1.5-2 hours, stirring occasionally.

Instant Pot: Brown on saute. Pressure cook high 35 minutes, natural release 10 minutes. Thicken on saute.

All methods deliver tender Swiss Steak.

Serving Suggestions

Ladle gravy over:

• Creamy mashed potatoes (ideal gravy soaker)
• Buttered egg noodles or white rice
• Green peas, lima beans, or crisp salad

Nutrition (per serving, approx.): 450 calories, 35g protein, 20g fat, 25g carbs. Varies by portions; use tracker for precision.​

Storage and Reheating

• Fridge: Airtight container up to 4 days.
• Freezer: Cool completely, freeze up to 3 months.
• Reheat: Stovetop with extra broth to loosen gravy; microwave in covered dish.

Frequently Asked Questions

What cut of meat works best?
Cubed steak (pre-tenderized round) shines for ease; pound round steak at home for freshness.​

Cube steak vs. round steak?
Cube is quicker; round offers better control over tenderness via pounding.

Slow cooker instructions?
Yes, brown first then low 6-8 hours for hands-off tenderness.​

Can I make it gluten-free?
Use cornstarch or gluten-free flour for dredging.

This timeless recipe brings warm memories and satisfied appetites. Enjoy with loved ones!

Print