Swiss Steak is a hearty, old-fashioned comfort food classic made with tenderized beef round steak simmered slowly in a rich tomato-based sauce. The dish is named not for its origin, but for the technique of “swissing”—pounding or tenderizing the meat to make it more flavorful and tender. Braised with vegetables and aromatic herbs, this dish yields fork-tender meat and a savory gravy-like sauce that’s perfect for spooning over mashed potatoes, rice, or egg noodles.
This recipe makes great use of affordable cuts of beef, transforming them into a deeply satisfying and comforting meal through slow cooking. The combination of beef broth, tomato paste, diced tomatoes, garlic, and herbs creates a bold and balanced flavor, while carrots and onions add sweetness and depth. Whether you’re making this for a family dinner or for cozy leftovers, Swiss Steak is a timeless meal that fills the house with irresistible aroma and warms you from the inside out.
Why You’ll Love This Recipe:
• Budget-Friendly: Turns inexpensive cuts of beef into a tender, flavorful main dish.
• Slow Cooked Comfort: A rich, savory tomato sauce enhances the meat and veggies.
• One-Pot Wonder: Everything cooks in one Dutch oven for easy cleanup and deep flavor.
Ingredients:
• 2 lbs. bottom round or top round steak, pounded ½ inch thick
• Kosher salt and fresh ground black pepper, to taste
• ½ cup all-purpose flour
• 2–3 tablespoons vegetable oil
• 1 yellow onion, sliced into half-moons
• 3 carrots, peeled and cut into 1-inch chunks
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 2 (14.5-ounce) cans diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried marjoram
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
Instructions:
Step 1: Tenderize the Meat
• Use a meat mallet to pound the round steak to about ½ inch thick. This helps tenderize the meat and makes it more receptive to the sauce.
• Season both sides of the steak generously with kosher salt and freshly ground black pepper.
• Dredge the meat in flour, coating both sides evenly. Shake off any excess flour.
Step 2: Brown the Beef
• Heat 1½ tablespoons of vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the floured beef and sear on both sides until browned (about 3 minutes per side).
• Remove the browned beef to a plate and set aside.
Step 3: Cook the Vegetables
• Add the remaining oil to the same pot.
• Sauté the sliced onion and carrot chunks over medium heat until the onions are soft and beginning to brown, about 5–7 minutes.
• Reduce the heat to low and stir in the minced garlic. Cook for 1 minute, stirring constantly to prevent burning.
Step 4: Build the Sauce
• Stir in the tomato paste and cook for another minute to deepen its flavor.
• Pour in the beef broth and diced tomatoes (with juice), then add the Worcestershire sauce, marjoram, thyme, and paprika.
• Gently scrape the bottom of the pot to deglaze and lift any flavorful browned bits.
Step 5: Return the Beef to the Pot
• Nestle the seared steak pieces back into the sauce. Ensure they are mostly submerged to absorb maximum flavor during cooking.
Step 6: Braise in the Oven
• Cover the pot with a tight-fitting lid and transfer it to a preheated 350°F (175°C) oven.
• Braise for 2 hours, or until the beef is extremely tender and breaks apart easily with a fork.
Step 7: Finish and Serve
• Remove the pot from the oven and taste the sauce. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
• Serve hot, ladled over mashed potatoes, white rice, or buttered egg noodles for a hearty and comforting meal.
Tips:
• Tenderizing Is Key: Don’t skip the step of pounding the meat—this helps break down tough muscle fibers and ensures a tender finished dish.
• Deglaze for Flavor: Scraping up the browned bits from the bottom of the pot after searing the meat adds rich, savory depth to the sauce.
• Make It Ahead: Swiss Steak actually tastes better the next day! Let the flavors develop overnight for an even more delicious meal.
• Thicken the Sauce: If the sauce is too thin after braising, simmer uncovered on the stovetop for a few minutes to reduce.
• Add Veggies: Feel free to add mushrooms, celery, or potatoes for more variety.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freezer: Swiss Steak freezes well. Let it cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Portion the steak and sauce into individual containers with mashed potatoes or rice for easy weekday lunches or dinners.
