Swiss steak is an American-style braised beef dish, despite its name, and versions vary from tomato-based to brown-gravy preparations. This slow-cooker version uses tenderized beef, onions, mushrooms, and savory broth for fork-tender steak in a rich gravy that’s especially good over mashed potatoes or noodles.
Ingredients
- 2½ lb (1.13 kg) beef round steak, about ¾ inch (2 cm) thick, trimmed and cut into 6 portions
- ⅓ cup (42 g) all-purpose flour, for dredging
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) black pepper
- 1 tbsp (15 ml) neutral cooking oil
- 2 medium yellow onions, thinly sliced, about 2 cups (300 g)
- 8 oz (225 g) cremini or white mushrooms, sliced
- 2 garlic cloves, minced, about 6 g
- 2 cups (480 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (16 g) tomato paste, for depth rather than a tomato-forward sauce
- 1 tsp (5 ml) soy sauce
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 ml) chopped parsley, optional, for serving
Instructions
- Prepare the steak. Pat the beef dry with paper towels. If the slices are especially thick or uneven, gently pound them to an even thickness with a meat mallet; this helps them cook at a similar rate. Stir the flour, salt, and pepper together on a plate. Dredge each portion lightly in the seasoned flour, then shake off the excess. A thin coating is enough: a heavy layer can turn pasty in the slow cooker.
- Brown the meat. Heat the oil in a large skillet over medium-high heat. Working in batches so the pan is not crowded, brown the steak for about 2 minutes per side. It does not need to cook through at this stage. Transfer the browned pieces to the slow cooker. Browning builds savory flavor and gives the finished gravy a deeper color; if your skillet is small, use a little more oil as needed, but avoid adding so much that the meat fries.
- Soften the vegetables and make the liquid. Add the onions and mushrooms to the same skillet. Cook for 3 to 4 minutes, stirring and scraping up the browned bits, until the onions begin to soften and the mushrooms release some of their moisture. Stir in the garlic and tomato paste for 30 seconds. Pour in about ½ cup (120 ml) of the broth and scrape the pan to loosen any browned residue. Stir in the remaining broth, Worcestershire sauce, and soy sauce.
- Slow-cook until tender. Pour the onion mixture and broth over the steak. Cover and cook on LOW for 7 hours, until the beef is very tender when pierced with a fork. Keep the lid on during cooking; lifting it repeatedly releases heat and can extend the cooking time. Near the end, check the thickest steak with a food thermometer. USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; allow the cooked steak to rest for at least 3 minutes before serving. For the soft, braised texture expected here, it will generally cook well beyond that minimum.
- Thicken the brown gravy. Lift the steak onto a warm plate and cover loosely. In a small cup, whisk the cornstarch with the cold water until smooth. Stir this slurry into the liquid in the slow cooker, cover, and cook on HIGH for about 10 minutes, stirring once if convenient, until the gravy thickens. If the cooker takes a long time to heat, transfer the liquid to a saucepan and simmer it gently for a few minutes instead. Return the steak to the gravy and spoon some over the top.
- Serve. Taste the gravy before adding extra salt; broth and soy sauce can vary in saltiness. Sprinkle with parsley if desired, and serve while hot. If the gravy becomes thicker than you like as it stands, stir in a little warm broth or water until it reaches a spoonable consistency.
Tips
- Choose a braising cut. Round steak is lean and benefits from a long, moist cook. Cube steak or tenderized round steak works too, but its thinner pieces may become tender sooner, so begin checking them around 5½ to 6 hours on LOW. Chuck steak is another option; it has more marbling and can make the gravy richer, though it may need the full cooking time to soften.
- Keep the flour coating light. Shake off loose flour before browning, and brown in batches. Crowding traps steam and prevents the meat from developing a browned surface. If you skip browning, the recipe will still cook, but the gravy will taste less roasty and may look paler.
- Adjust the gravy deliberately. If it is too thin, cook it a little longer with the lid off or add another small cornstarch slurry, mixing the starch first with cold water. If it is too thick, loosen it with broth. Do not sprinkle dry cornstarch directly into hot liquid, where it can form lumps.
- Use a suitable slow cooker size. A 5- to 6-quart cooker gives the steak and vegetables room to sit in an even layer. Avoid filling the cooker beyond its recommended level. If doubling the recipe, use a larger cooker and check doneness rather than assuming the original timing will apply.
Serving Suggestions
Mashed potatoes are a classic match because they catch the brown gravy, but buttered egg noodles, rice, or soft polenta work just as well. Spoon the onions and mushrooms over each steak portion, then add enough gravy to coat the starch without flooding the plate. For a simple vegetable side, choose steamed green beans, peas, glazed carrots, or roasted broccoli. A crisp green salad or lightly dressed cabbage also balances the rich, slow-cooked sauce.
If serving a group, keep the steak covered in its gravy while you finish the sides. For individual plates, cut the steak across the grain if the portions have visible long muscle fibers; that makes each bite easier to manage. A little chopped parsley adds color, while extra seasoning is best offered at the table so guests can adjust their own portions.
Variations
Tomato-style Swiss steak: For a more familiar tomato-forward version, replace 1 cup (240 ml) of the beef broth with 1 cup (240 ml) crushed tomatoes and omit the tomato paste. The sauce will be brighter and less like classic brown gravy. You can still thicken it at the end, though it may need less cornstarch depending on how much liquid the tomatoes release.
Shortcut gravy: If you prefer a packaged brown gravy mix, use enough mix to season about 2 cups (480 ml) of prepared gravy, following its package directions, and omit the cornstarch slurry. Mix it smoothly with the broth before adding it to the cooker. Check the salt before serving, since gravy mixes can be salty. The from-scratch version above gives you more control over the seasoning and sauce thickness.
Without mushrooms: Leave them out and add another sliced onion, or use 1 cup (150 g) sliced celery for a more savory, slightly less earthy flavor. For a gluten-free adaptation, use a gluten-free flour blend for dredging and thicken the gravy with cornstarch as written; check that the broth, Worcestershire sauce, and soy sauce are labeled gluten-free. Tamari can replace soy sauce, and it gives a similar salty, savory note.
More herbs: Add ½ tsp (1 g) dried thyme or one small bay leaf with the broth, removing the bay leaf before serving. Thyme complements the beef without changing the brown-gravy profile. Avoid adding a large amount of dried herbs, which can become prominent during a long cook.
Storage and Reheating
Refrigerate the steak and gravy within 2 hours of cooking, in shallow airtight containers so they cool promptly. Stored at 40°F (4°C) or colder, leftovers keep for 3 to 4 days. Keep the beef covered with gravy where possible; the sauce helps limit drying when it is reheated. You can freeze portions in airtight freezer-safe containers for about 2 to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat. Warm the steak and gravy in a covered saucepan over low to medium-low heat, stirring the gravy occasionally and adding a splash of broth or water if needed. You can also microwave it in a covered, microwave-safe dish, stirring the gravy and turning the steak partway through for more even heating. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the meat with a food thermometer. Do not leave cooked steak at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is Swiss steak actually from Switzerland?
No. Despite the name, Swiss steak is generally described as an American braised-beef dish, and it is not a traditional Swiss national dish. The word “Swiss” is often associated with tenderizing or “swissing” the meat, but recipes vary. Some versions simmer beef with tomatoes, while this one uses a savory brown gravy.
Can I put raw steak straight into the slow cooker?
Yes. The steak can be placed directly in the slow cooker without browning, provided it is kept refrigerated until preparation and cooked through as directed. Browning is mainly for deeper flavor and color, not a required safety step. If skipping it, stir the flour into a little cold broth first rather than leaving a thick layer of dry flour on the meat.
Can I cook this on HIGH instead of LOW?
Usually, yes. Start checking after about 4 hours on HIGH, but the exact timing depends on the slow cooker, the thickness of the steaks, and how full the cooker is. The meat should be fork-tender, and the thickest portion must reach the safe minimum temperature described in the instructions. If it is still tough, continue cooking and check again rather than serving it just because the clock has reached four hours.
Why is my steak still tough after slow cooking?
It may need more time. Tough cuts often pass through a stage where the muscle fibers feel firm before the connective tissue has softened, so give the cooker another 30 to 60 minutes on LOW and check again. Also make sure the lid stayed on and the cooker was not overloaded. Cutting the beef into smaller pieces will not necessarily make it tender faster if the pieces are still too thick or the cooking time is insufficient.
Can I make the recipe without browning the steak first?
Yes, skipping the skillet step saves a little effort and still produces a complete slow-cooker meal. The finished gravy will be lighter and have less browned, savory flavor. For a middle ground, brown only the steak and add raw sliced onions and mushrooms directly to the cooker; the vegetables will soften during the long braise.
Related
- Traditional Swiss Cheese Fondue Recipe with Gruyère
- Swiss Meringue Buttercream Recipe UK: Smooth & Silky
- Mock Swiss Meringue Recipe for Smooth, Stable Frosting
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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