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Swiss steak is what happens when tough cuts of beef get the slow-cooked glow-up they deserve. We’re talking about fork-tender smothered steak simmered in a savory oniony tomato gravy that begs for mashed potatoes on the side.
This is not the bland, mystery-meat version you might remember from childhood cafeterias, this is retro comfort food with actual flavor. If you’ve got a cheap cut of beef and a little time, this swiss steak recipe will reward you with the kind of cozy dinner that makes leftovers a win.
For another retro classic with rich gravy and budget-friendly beef, try my salisbury steak recipe.
Here’s Why This Swiss Steak Recipe Works
Affordable cuts turn tender: Tougher cuts like top round or chuck transform into melt-in-your-mouth braised beef after a slow simmer in rich tomato gravy. (Think along the lines of Beef Burgundy). Cheap doesn’t mean chewy.
Layers of flavor: Browning the steak, caramelizing the onions, and deglazing the pan builds deep, savory flavor into the saucy smothered steak.
Make-ahead friendly: The flavors only get better the next day, making this tender beef recipe ideal for leftovers or meal prep.
Versatile and cozy: Serve it over potatoes, buttered noodles, or rice. Whatever carb you’ve got to soak up all that saucy comfort food goodness. Try it with my horseradish mashed red potatoes.
Recipe Tips
Pound that steak: Use a meat mallet (or the back of a heavy pan) to tenderize and flatten the steak to ½ inch thick for the best texture.
Don’t skip the sear: Browning the meat gives you extra flavor. Those crusty bits on the bottom of the pan are key to the sauce.
Deglaze the pan: Scrape up all those browned bits with a splash of broth to kick-start the flavorful gravy.
Simmer gently: Keep the heat low and slow once the steak is back in the pan. Rushing this step means tough meat.
Storing Leftovers
- Refrigerate: Store cooled swiss steak in an airtight container in the fridge for up to 4 days.
- Freeze: Transfer to a freezer-safe container and freeze for up to 2 months for a ready-to-go comfort meal.
- Reheat: Warm gently in a covered skillet over low heat, adding a splash of broth if needed to loosen the sauce. Microwave works too, just go low and slow.
Smothered Swiss Steak
If you’re looking for a cozy, fuss-free dinner that makes the most of inexpensive ingredients, swiss steak delivers. It’s hearty, flavorful, and just the kind of old-fashioned goodness your dinner rotation has been missing.
Craving something even richer? My oven braised short ribs bring the same slow-cooked comfort with a fancier twist.
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Classic Swiss Steak
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Ingredients
- 1½ pounds top round steak, cut ¾ inch thick
- Salt and pepper
- ½ cup all-purpose flour
- 2-3 tablespoons vegetable oil, for browning
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 (15 ounce) can canned diced tomatoes
- 1¼ cup beef broth
Instructions
- Trim excess fat and slice the steak into 4 equal portions. With a meat tenderizer or mallet, pound the steak portions to a ½ inch thickness and season with salt and pepper.
- Place the flour in a shallow dish. Lightly coat each steak portion in the flour, then shake off any excess.
- Place a heavy skillet over medium-high heat, add the oil and when it is hot, add the steaks and brown 3-4 minutes on each side. Work in batches if necessary. Remove the steak portions and reserve on a plate while making the sauce.
- Reduce the heat to medium and add the sliced onions to the pan. Sauté just until tender. Stir in the minced garlic.
- Pour ¼ cup of beef broth into the skillet and scrape any loose the bits stuck to the pan bottom. Stir in the tomato paste, dried thyme, Worcestershire sauce and the tomatoes.Pour in the remaining beef broth and stir to combine. Bring the pan to a boil then reduce the heat to medium low.
- Add the reserved steaks, plus accumulated juices, to the pan. Cover the pan and simmer for about 45-50 minutes until the steak portions are tender.
- Remove from the heat taste the sauce and adjust the seasoning if necessary. Transfer the steaks and sauce to a platter. Serve with mashed potatoes, buttered noodles or rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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