Swiss steak is an American comfort-food dish of tenderized beef braised slowly with vegetables in a savory gravy; despite its name, it is not a dish from Switzerland. Tomato-based versions are common, but this tomato-free version builds its deep flavor from browned beef, mushrooms, onions, and beef broth, and family recipes vary in their seasonings and vegetables.
Ingredients
- 2 lb (900 g) boneless beef round steak, about ¾ inch (2 cm) thick
- ½ cup (60 g) all-purpose flour
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- 2 tbsp (30 ml) neutral cooking oil, such as canola
- 1½ cups (225 g) thinly sliced yellow onion
- 1 cup (100 g) sliced celery
- 8 oz (225 g) sliced cremini or button mushrooms
- 2 cloves garlic, minced (about 6 g)
- 2 cups (480 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) cider vinegar
- 1 tsp (1 g) dried thyme
- 1 dried bay leaf
- 1 tbsp (8 g) cornstarch, optional, for a thicker gravy
- 2 tbsp (30 ml) cold water, optional, to mix with the cornstarch
- 1 tbsp (4 g) chopped fresh parsley, optional, for serving
Instructions
- Prepare the steak. Heat the oven to 325°F (163°C). Cut the steak into four portions, then use a meat mallet to pound each piece to about ½ inch (1.3 cm) thick. Work evenly, without pounding so hard that the meat tears. Pat the pieces dry with paper towels. Combine the flour, salt, and pepper in a shallow dish, then coat each piece lightly on both sides. Shake off excess flour and set the coated pieces on a clean plate. The coating helps form a browned crust and gives the gravy a little body.
- Brown the beef. Heat the oil in a heavy oven-safe Dutch oven over medium-high heat. When it shimmers, brown the steak in batches, about 3 minutes per side, until each piece has a deep golden-brown surface. Avoid crowding the pot; crowded meat releases moisture and steams instead of browning. Transfer browned pieces to a clean plate. For whole cuts of beef, USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum; check the thickest piece with a food thermometer, then continue braising for tenderness.
- Soften the vegetables. Lower the heat to medium. Add the onion, celery, and mushrooms to the pot, scraping up browned bits as the vegetables release moisture. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the mushrooms begin to brown. If the pot is dry, add a tablespoon of broth rather than extra oil. Stir in the garlic and thyme and cook for about 30 seconds, just until fragrant; garlic can become bitter if it scorches.
- Make the braising liquid. Pour in the beef broth, Worcestershire sauce, and cider vinegar. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen the browned fond, which adds savory flavor to the gravy. Add the bay leaf and bring the liquid to a gentle simmer. Taste a spoonful before adding extra salt because broth and Worcestershire vary in saltiness. There is no tomato, tomato paste, or tomato-based sauce in this recipe.
- Braise until tender. Nestle the steak pieces into the vegetables and liquid, arranging them in a mostly even layer. Cover the Dutch oven tightly and transfer it to the oven. Cook for 1 hour 45 minutes, checking near the end: the beef should be easy to pierce with a fork and starting to separate when gently pressed. If it still feels firm, cover it again and cook in 15-minute increments. Keep the pot covered as much as possible so the liquid does not evaporate before the meat softens.
- Finish the gravy. Carefully move the steak to a warm platter and remove the bay leaf. If the gravy is already the thickness you like, spoon it over the meat as it is. For thicker gravy, stir the cornstarch and cold water together until smooth, then whisk the slurry into the simmering liquid. Cook for about 2 minutes, stirring, until glossy and thickened. Taste and adjust the salt and pepper. Return the steak to the pot and simmer gently for a minute to coat it.
- Rest and serve. Take the pot off the heat and let the beef stand for 3 minutes before serving. Spoon plenty of onion, celery, mushrooms, and gravy over each portion. Scatter with parsley if you like. The beef should be tender enough to cut with a fork, while still holding together well enough to serve as a steak portion.
Tips
- Use a suitable cut. Round steak is lean and benefits from both pounding and a long, moist braise. Bottom round or top round works well; chuck steak is another option, though it has more fat and may need a little longer to become tender. Avoid very thin sandwich steak, which can dry out during the long cooking time.
- Brown in batches and scrape the pot. A crowded pot prevents good browning, and the browned bits left behind are useful flavor rather than burnt debris. If the bottom starts turning black instead of brown, lower the heat and add a small splash of broth before proceeding.
- Adjust the gravy without changing its character. If the sauce seems thin, simmer it uncovered briefly or use the optional cornstarch slurry. If it becomes too thick, loosen it with warm beef broth a few tablespoons at a time. For a Worcestershire substitute, use 2 teaspoons (10 ml) soy sauce plus 1 teaspoon (5 ml) cider vinegar; the result will be saltier and less complex, so taste before seasoning.
- Keep the meat covered while it braises. A tight lid and gentle oven heat prevent the liquid from reducing too quickly. If using a lid that fits loosely, lay a sheet of foil over the pot before putting on the lid. Do not boil the sauce hard; a quiet simmer is less likely to make the beef tough or break the vegetables apart.
Serving Suggestions
Serve the steak with mashed potatoes, buttered egg noodles, or rice so there is something to catch the brown gravy. Creamy polenta is another good choice, while boiled or roasted potatoes make the meal feel more rustic. Add a green vegetable such as green beans, peas, or steamed broccoli, or offer a crisp salad to balance the rich sauce. If serving the steak in portions, spoon vegetables over the top rather than straining the gravy; the softened onions and mushrooms are part of the dish, not just a garnish.
For a simple family-style meal, bring the Dutch oven to the table and let everyone choose a piece of steak with extra gravy. If the pieces are large, slice them across the grain before serving. A little chopped parsley adds color, but it is optional and should not replace the savory vegetables and sauce.
Variations
Add root vegetables: Add 1 cup (150 g) sliced carrots with the onion and celery for a slightly sweeter, more substantial braise. Cut them evenly so they soften in roughly the same time. You can also add 1 cup (150 g) small diced potatoes, but the sauce may become starchier and thicker.
Use fresh herbs: Replace the dried thyme with 1 tbsp (3 g) fresh thyme leaves, or add a small rosemary sprig during braising and remove it before serving. Rosemary has a stronger, piney flavor, so use it sparingly. A pinch of smoked paprika can add warmth, though it will make the gravy taste less traditional.
Make it dairy-free as written: This recipe contains no dairy. To avoid wheat, coat the steak with ⅓ cup (40 g) cornstarch instead of flour, and thicken the gravy with the optional slurry if needed. The coating will be less like a classic flour dredge and may brown differently; check that the Worcestershire sauce and broth labels also meet your needs.
Try a stovetop braise: If you do not have an oven-safe Dutch oven, use a heavy lidded pot and keep it at the lowest heat that maintains a gentle simmer. Turn the steak once during cooking and check that liquid remains in the pot. The stovetop can have hotter spots than an oven, so stir the vegetables around the meat carefully and adjust the burner to prevent scorching.
Storage and Reheating
Refrigerate the steak and gravy within 2 hours of cooking, in a covered airtight container. Stored at 40°F (4°C) or colder, leftovers keep for 3 to 4 days. The meat may absorb some gravy as it sits, so store it with the sauce rather than separately. For longer storage, freeze portions with gravy in freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating.
Reheat a portion gently in a covered saucepan over low heat, adding a splash of broth or water if the gravy has thickened. Stir occasionally and turn the steak once so it warms evenly. You can also microwave it in a covered microwave-safe dish, stirring the gravy and rotating the portion partway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated cycles of cooling and reheating, and discard leftovers that have been left at room temperature for more than 2 hours.
Frequently Asked Questions
Why is it called Swiss steak if it is not from Switzerland?
Swiss steak is an American name for a method of tenderizing and braising beef, not a guarantee of Swiss origin. The word is commonly associated with the tenderizing process sometimes called swissing. Recipes vary, and some use tomatoes while others make a brown gravy like this version.
Can I make Swiss steak without tomatoes?
Yes. Beef broth, browned vegetables, and the fond from searing make a flavorful base without tomatoes. Worcestershire and a small amount of cider vinegar add savory depth and balance, but neither makes the gravy taste tomato-like. Do not add tomato paste or canned tomatoes if you need the recipe to remain tomato-free.
What cut of beef is best for Swiss steak?
Round steak is a classic practical choice because pounding and slow braising help soften its lean texture. Top round and bottom round both work. Chuck can also be used for a richer, fattier result, but its thickness and connective tissue may mean a longer braise. Whichever cut you choose, cook it gently until fork-tender rather than relying on the clock alone.
Why is my Swiss steak still tough?
It usually needs more time, not a higher oven temperature. Toughness can also result from a lid that leaks steam or a pot that is boiling vigorously. Make sure the steak is mostly nestled in the liquid, keep the pot covered, and continue cooking in 15-minute increments until a fork slides in easily. The exact time varies with the thickness and cut of the beef.
Can I make it ahead?
Yes. Cook the recipe, cool it promptly, and refrigerate it with the gravy. The flavors meld as it rests, and the chilled sauce may be easier to skim if you want to remove some surface fat. Reheat gently, adding broth if needed, until the center of the leftovers reaches 165°F (74°C). If preparing the components ahead, keep raw beef separate from ready-to-eat ingredients and refrigerate it safely.
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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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