Swiss steak is a home-style American braise of tenderized beef simmered slowly with tomatoes, onion, and seasonings until the meat is fork-tender. This version makes a savory tomato gravy in the same pot, so it is comforting over mashed potatoes or noodles; family recipes vary in their vegetables and seasonings.
Ingredients
- 2 lb (900 g) beef round steak, about ½ to ¾ inch (1.3 to 2 cm) thick, cut into 6 pieces
- ½ cup (60 g) all-purpose flour, for dredging
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) black pepper
- 2 tbsp (30 ml) neutral cooking oil, such as canola or vegetable oil
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 1 medium green bell pepper, about 1 cup (150 g) chopped
- 2 cloves garlic, about 6 g, minced
- 1 tbsp (15 g) tomato paste
- 1 can diced tomatoes, 14.5 oz (411 g), with their juices
- 1 cup (240 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) dried thyme
- 1 bay leaf, about 0.2 g
Instructions
- Prepare the beef. Pat the steaks dry with paper towels. If the pieces are thicker than ¾ inch (2 cm), place them between sheets of parchment or plastic wrap and gently pound them to an even thickness with a meat mallet. You are aiming to tenderize and flatten the meat, not tear it. Mix the flour, salt, and pepper on a plate. Dredge each piece on both sides, then shake off the excess flour. Set the coated steaks on a clean plate while you prepare the pan.
- Brown the steaks. Heat the oil in a heavy Dutch oven or deep, wide skillet with a lid over medium-high heat. When the oil shimmers, brown the steaks in batches, about 2 to 3 minutes per side. Leave space between pieces so they sear rather than steam; add a small splash of oil if the pot looks dry. Transfer the browned meat to a clean plate. The steaks will not be cooked through yet, which is expected.
- Soften the vegetables. Reduce the heat to medium. Add the onion and bell pepper to the pot and cook for 4 to 5 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste and cook for 30 seconds, just until fragrant. If the bottom is very dry, stir in a tablespoon of broth to loosen the fond rather than letting it scorch.
- Build the tomato gravy. Stir in the diced tomatoes and their juices, beef broth, Worcestershire sauce, paprika, thyme, and bay leaf. Bring the mixture to a gentle simmer, scraping the bottom so the browned flavor is incorporated. Taste the liquid before adding more salt; broth and Worcestershire vary in saltiness, and the seasoned flour has already added some.
- Braise until tender. Nestle the steaks into the tomato mixture, including any juices from the plate, and spoon some sauce over the top. Cover with a tight-fitting lid and reduce the heat to low. Simmer gently for 1 hour 30 minutes, checking after about 10 minutes to make sure the liquid is barely bubbling rather than boiling hard. Turn the steaks once halfway through if they are not mostly submerged. If the sauce becomes too thick before the beef is tender, add broth or water ¼ cup (60 ml) at a time. The steaks should yield easily to a fork; if they are still firm, cover and continue cooking in 10- to 15-minute increments. Use a food thermometer to check the thickest steak: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This braise will generally cook the meat beyond that minimum as it becomes tender.
- Rest and finish the gravy. Remove the pot from the heat and let the steaks rest in the sauce for 10 minutes. Discard the bay leaf. If the gravy seems thin, lift the steaks out and simmer the sauce uncovered for a few minutes; return the meat to the pot before serving. If it is thicker than you like, stir in a little warm broth. Serve each steak with plenty of tomato gravy.
Tips
- Choose a braising cut. Round steak is a classic lean option, but chuck steak also works and usually turns especially tender because it has more connective tissue and fat. Avoid very thin sandwich steaks, which can dry out during the long simmer.
- Tenderize without overworking. A few even taps with a meat mallet help flatten and tenderize round steak. If you do not have a mallet, ask a butcher to tenderize the steak, or use a fork to prick both sides evenly. Keep the pieces intact so they are easy to serve.
- Keep the simmer gentle. A vigorous boil can make the meat tighten and the sauce reduce too quickly. If your burner runs hot, use the lowest setting or move the covered pot to a smaller burner. A little steam and occasional small bubbles are enough.
- Adjust salt at the end. Use low-sodium broth if possible, then taste the finished gravy before seasoning further. For a thicker sauce, simmer it uncovered after the meat is tender; do not add extra raw flour directly to the pot, since it can form lumps.
Serving Suggestions
Serve the steak and its gravy over mashed potatoes, buttered egg noodles, or steamed rice. Each gives the tomato sauce somewhere to collect, and a simple starch keeps the meal filling without competing with the beef. Spoon the vegetables from the pot over the top as well, rather than treating them as a separate side.
For a balanced plate, add a green vegetable such as green beans, peas, or broccoli, or serve a crisp salad with a lightly tart dressing. Crusty bread is useful for any gravy left on the plate. If the pieces of steak are large, cut them across the grain before serving; this makes each portion easier to eat and helps preserve a tender texture.
Variations
Use mushrooms: Add 8 oz (225 g) sliced cremini or white mushrooms with the onion and pepper. Cook until they release their moisture and begin to brown, then continue with the garlic and tomato paste. The gravy will taste earthier and may need a little extra broth if the mushrooms absorb much of the liquid.
Make it without bell pepper: Leave out the pepper and use an extra ½ cup (75 g) chopped onion or add 1 chopped celery stalk, about 40 g. Celery gives the sauce a savory background, while extra onion makes it sweeter as it braises.
Add gentle heat: Stir in ¼ tsp (0.5 g) crushed red pepper with the paprika, or use a pinch of cayenne. Start small, since the spice becomes more noticeable as the sauce reduces. For a milder, slightly sweeter gravy, use a red bell pepper instead of green.
Choose another tenderizing method: Some versions use a mechanically tenderized or cubed steak in place of round steak. That is convenient and can shorten the time needed for the meat to soften, so begin checking for tenderness after about 60 minutes. Keep the pot covered and continue in short increments if needed; the goal is tender beef, not a fixed time regardless of the cut.
Storage and Reheating
Refrigerate the steak and gravy within 2 hours of cooking, using a shallow airtight container so they cool promptly. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, which is normal. For longer storage, freeze in airtight, freezer-safe containers for about 2 to 3 months for best quality. Thaw frozen portions in the refrigerator before reheating; do not leave the dish out at room temperature to thaw.
To reheat a larger portion, place the steak and gravy in a covered saucepan over low to medium-low heat. Add a splash of broth or water and stir the sauce occasionally; heat until steaming throughout and the leftovers reach 165°F (74°C), checking with a food thermometer. Individual portions can be reheated in the microwave in a covered microwave-safe dish, stirring the gravy and turning the meat partway through so it heats evenly. Let the portion stand briefly, then check the temperature in the center before serving. Avoid repeated reheating of the whole batch; warm only what you plan to eat.
Frequently Asked Questions
Why is it called Swiss steak?
The name is commonly connected with “swissing,” a term for tenderizing or flattening meat, rather than a claim that this tomato-braised dish comes from Switzerland. The exact history of the name is not always described consistently, and recipes vary. Pounding the steak before braising is one familiar way to prepare it.
Can I make Swiss steak in the oven?
Yes. After browning the meat and building the sauce on the stovetop, cover the Dutch oven and cook it in an oven set to 325°F (163°C) for about 1½ to 2 hours. Start checking for fork-tender meat at 1½ hours, since steak thickness and the pot can affect timing. Keep the sauce at a gentle braise, and use the same temperature and tenderness checks as in the stovetop method.
Can I make this recipe ahead?
Yes. Cook the dish fully, cool it promptly, and refrigerate it within 2 hours. Reheat it gently in its sauce before serving, checking that the leftovers reach 165°F (74°C). The flavor often seems more blended after a night in the refrigerator, and the sauce makes reheating easier than storing the beef on its own.
What if the steak is still tough after 90 minutes?
Keep braising it. Toughness usually means the connective tissue has not had enough time to soften, not that the meat needs a higher simmer. Check that the pot is covered, the liquid is gently bubbling, and there is enough sauce to keep the steaks partly immersed. Cook another 10 to 15 minutes, then check again. Some cuts need closer to 2 hours or a little longer.
Can I use fresh tomatoes instead of canned?
You can substitute about 2 cups (300 g) chopped ripe tomatoes for the can. Fresh tomatoes vary in juiciness, so keep an extra ¼ to ½ cup (60 to 120 ml) broth or water nearby and add it if the pot looks dry. The gravy may be less concentrated and slightly less consistent than with canned tomatoes, particularly when fresh tomatoes are out of season.
How do I keep the flour coating from falling off?
Pat the steak dry before dredging, press the flour lightly onto both sides, and shake away the excess. Lower each piece carefully into hot oil and leave it undisturbed until the first side has browned before turning. A little flour may still loosen into the gravy during braising; that is useful, because it helps thicken the sauce.
Related
- Swiss Kirsch Cake Recipe with Almond Meringue Layers
- Swiss Cheese Dip: A Smooth Fondue-Style Recipe
- Swiss Steak Without Tomatoes: A Savory, Slow-Braised Dinner
More recipes to cook
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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