Here’s a classic, old-school Swiss Steak recipe—tender, tomatoey, and perfect for a comforting dinner 🍅🥩
Old-School Swiss Steak
Ingredients (serves 4)
- 2 lbs (900 g) beef round steak, cube steak, or top round
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
- 2–3 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 cup beef broth
- 1 tsp Worcestershire sauce (optional)
- 1 tsp dried thyme
- 1 tsp paprika (optional)
- 1 bay leaf
- Optional: 1 tbsp tomato paste for richer sauce
Instructions
1. Prep the steak
- Season beef with salt and pepper.
- Dredge each piece lightly in flour, shaking off excess.
2. Brown the steak
- Heat oil in a large skillet over medium-high heat.
- Brown steak 2–3 minutes per side (don’t worry if it’s not cooked through).
- Remove steak and set aside.
3. Make the sauce
- In the same skillet, sauté onions and bell peppers for 3–4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, paprika, and bay leaf. Add tomato paste if using.
4. Braise the steak
- Return steak to the skillet, spooning some sauce over the top.
- Reduce heat to low, cover, and simmer 1½–2 hours, or until steak is fork-tender.
- Optional: transfer to a 325°F (165°C) oven, covered, for the same cooking time.
5. Serve
- Serve over mashed potatoes, rice, or buttered noodles. Spoon sauce generously over the top.
Tips for Classic Swiss Steak
- Tender meat: Cube steak or round steak works best because it’s tougher and benefits from slow braising.
- Thicker sauce: Remove lid during the last 15 minutes to reduce.
- Flavor boost: Add a splash of red wine when making the sauce for depth.
- Vegetable variations: Mushrooms, carrots, or celery can be added to the sauce.
If you want, I can also give a slow-cooker version that’s hands-off and melts-in-your-mouth tender, perfect for set-it-and-forget-it weeknights.
Do you want me to do that version?
