Ingredients You’ll Need
For the Steak:
2 pounds beef round steak, about 1-inch thick
1/2 cup all-purpose flour
Salt and pepper to taste
2–3 tbsp vegetable oil for searing
For the Sauce:
1 medium onion, sliced
1 green bell pepper, sliced
2 stalks celery, sliced (optional)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 tbsp Worcestershire sauce
1 tsp sugar (optional)
1/2 tsp dried thyme or Italian seasoning
1/2 cup beef broth
Optional Garnishes:
Fresh parsley, chopped
Red pepper flakes for heat
How to Make Old-Fashioned Swiss Steak
✅ 1. Prepare the Meat
Trim any excess fat from the beef.
Pound the steak with a meat mallet to tenderize it.
Cut into serving-sized pieces and season with salt and pepper.
Dredge each piece in flour, shaking off the excess.
✅ 2. Brown the Steak
In a large skillet or Dutch oven, heat oil over medium-high heat.
Sear the floured steak pieces until browned on both sides. Work in batches to avoid crowding.
Remove and set aside.
✅ 3. Sauté the Vegetables
In the same pan, add a bit more oil if needed.
Sauté onion, bell pepper, and celery until softened, about 5–7 minutes.
Add garlic and cook for another minute.
✅ 4. Build the Sauce
Stir in diced tomatoes, tomato sauce, Worcestershire sauce, thyme, sugar, and beef broth.
Bring to a simmer, scraping up any browned bits from the bottom of the pan.
✅ 5. Simmer to Perfection
Return the browned steak to the pan, nestling it into the sauce.
Cover and simmer on low for 1.5 to 2 hours, until the beef is tender.
Alternatively, bake covered at 325°F (160°C) for the same amount of time.
✅ 6. Serve and Enjoy
Garnish with fresh parsley or red pepper flakes.
Serve over mashed potatoes, egg noodles, or rice.
Why You’ll Love This Recipe
Tender, flavorful beef thanks to slow cooking
Classic, hearty flavors that remind you of grandma’s kitchen
Versatile—great for weeknight dinners or Sunday feasts
Budget-friendly—uses inexpensive cuts of meat
Tips for Success
Pound the steak well to tenderize.
Use a heavy-bottomed skillet or Dutch oven for even cooking.
Let the meat simmer gently—don’t boil.
The sauce thickens as it cools, so leftovers are even better the next day!
️ Make-Ahead and Storage
Make-ahead: Swiss steak tastes even better the next day. Store in the fridge for up to 4 days.
Freeze: Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Reheat: Warm slowly on the stovetop or in the microwave.
A Comforting Classic
Old-Fashioned Swiss Steak is the ultimate comfort food—humble, hearty, and satisfying. Whether you’re reliving cherished family traditions or introducing this retro favorite to a new generation, this dish brings warmth and joy to any table.
Enjoy!