Classic Swiss Steak
This classic Swiss steak starts with budget-friendly top round, tenderized and simmered low and slow in a rich tomato-onion gravy. It’s a hearty, old-school recipe that transforms humble ingredients into a satisfying meal. Serve it over mashed potatoes or buttered noodles.
Servings: 4 servings
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
Meat Options: Budget cuts of meat like top round, bottom round, or chuck steak work well with this recipe. They get tender with the long simmer time.
Tenderizing Tip: No meat mallet? Use the back of a heavy pan to pound the steak to ½ inch thick, or ask your butcher to run it through a tenderizer.
Browning in Batches: Don’t crowd the pan when searing the meat. Cook in batches so it browns, not steams.
Make-Ahead: This dish reheats well and tastes even better the next day. Great for leftovers!
Serving Suggestions: Serve over mashed potatoes, buttered noodles, or fluffy white rice to soak up the sauce.
Optional Add-ins: Bell peppers, mushrooms, or celery can be added with the onions.
Nutrition
Serving: 1 serving | Calories: 220kcal | Carbohydrates: 21.9g | Protein: 12.8g | Fat: 9.6g | Sodium: 354mg | Sugar: 5.5g
