Swiss steak is a classic American braise made with beef round steak simmered until tender in a savory tomato-and-ketchup sauce with onions and peppers. Ketchup adds a familiar sweet-tangy flavor and helps the sauce come together easily; serve the saucy steak over mashed potatoes, rice, or noodles.
Ingredients
- 2 lb (900 g) boneless beef round steak, about ¾ inch (2 cm) thick
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) ground black pepper
- ½ cup (60 g) all-purpose flour
- 2 tbsp (30 ml) neutral oil, such as canola or vegetable oil
- 1 large yellow onion (about 225 g), thinly sliced
- 1 green bell pepper (about 150 g), seeded and sliced
- 2 celery ribs (about 100 g), sliced
- 3 garlic cloves (about 9 g), minced
- 1 cup (240 ml) ketchup
- 1 can diced tomatoes, 14.5 oz (411 g), including the juice
- 1 cup (240 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) paprika
- ½ tsp (0.5 g) dried thyme
Instructions
- Prepare the steak. Pat the round steak dry and cut it into six portions, trimming away any thick, hard pieces of surface fat. If the pieces are much thicker than ¾ inch (2 cm), gently pound them to an even thickness with a meat mallet. Season both sides with the salt and pepper. Put the flour in a shallow dish and coat each piece, shaking off the excess. A thin coating is enough; a heavy layer can turn pasty in the sauce.
- Brown the beef. Heat the oil in a large, heavy Dutch oven or deep lidded skillet over medium-high heat. When the oil shimmers, brown the steak in batches, about 2–3 minutes per side. Avoid crowding the pan, which can cause the meat to steam instead of brown. Transfer the browned pieces to a plate. They do not need to be cooked through at this point.
- Soften the vegetables. Lower the heat to medium. Add the onion, bell pepper, and celery to the pot, scraping up browned bits as the vegetables release moisture. Cook for about 6–7 minutes, stirring now and then, until they begin to soften. Stir in the garlic and cook for 30 seconds, just until fragrant. If the pot looks dry or the vegetables start sticking, add a tablespoon of broth rather than more oil.
- Build the ketchup sauce. Stir in the ketchup, diced tomatoes with their juice, beef broth, Worcestershire sauce, paprika, and thyme. Bring the mixture to a gentle simmer, scraping the bottom of the pot so the browned flavor dissolves into the sauce. Taste a small spoonful before adding extra salt: ketchup and Worcestershire can already contribute plenty of seasoning.
- Braise until tender. Nestle the steak portions into the sauce and spoon some vegetables over them. Cover the pot, reduce the heat to low, and maintain a gentle simmer for 1 hour 45 minutes. Check the pot after 20 minutes to confirm that the sauce is barely bubbling, not boiling hard; turn the pieces once partway through if they are not mostly submerged. Add a splash of broth or water if the sauce becomes too thick before the beef is tender.
- Check doneness and finish. The steak should be easy to pierce with a fork, with the sauce thick enough to coat a spoon. For food safety, USDA FSIS guidance for whole cuts of beef is at least 145°F (63°C) at the thickest part, followed by a 3-minute rest; check with a food thermometer. This long braise will usually take the beef well beyond that minimum as it becomes tender. Turn off the heat and let the covered steak stand for 5 minutes, then taste the sauce and adjust the seasoning if needed.
- Serve. Spoon the vegetables and sauce over the steak, or transfer the beef to a platter and serve the sauce alongside. If you prefer a smoother sauce, remove the steak briefly and mash some of the softened vegetables into the liquid with a spoon before serving.
Tips
- Choose a braising cut. Round steak is traditional in many home versions and is lean, so it benefits from low, slow cooking. If you cannot find it, use chuck steak or blade steak; these cuts have more connective tissue and can make a richer sauce, though they may need a little longer to turn fork-tender.
- Brown in batches. Leave space between pieces and let each side develop a brown crust. If the pan is crowded, the beef releases moisture and steams, leaving fewer browned bits to flavor the vegetables and sauce.
- Keep the simmer gentle. A vigorous boil can make lean steak tighten and can reduce the sauce too quickly. If liquid bubbles rapidly, lower the burner. For an oven braise, use a covered Dutch oven at 300°F (150°C), and check that the pot is gently simmering rather than drying out.
- Adjust the sauce, not the braise. If it tastes too sweet, add a teaspoon of cider vinegar near the end; if it is too sharp, simmer a little longer or add a splash of broth. Avoid adding extra ketchup early without tasting, since it can make the sauce overly sweet as it reduces.
Serving Suggestions
Mashed potatoes are a particularly good match because they catch the tomato-ketchup gravy. Buttered egg noodles, white rice, or soft polenta also work well, especially when you want a simple base that will not compete with the sauce. Spoon plenty of the softened onion, celery, and bell pepper over each portion rather than treating them as a garnish.
For a lighter plate, serve the steak with steamed green beans, roasted carrots, or a crisp salad dressed with a simple vinaigrette. A slice of crusty bread is useful for the remaining sauce. If serving a group, keep the steak covered in its pot until mealtime and offer the sauce in a warm serving bowl so it is easy to portion evenly.
Variations
For a more tomato-forward version, replace half a cup (120 ml) of the beef broth with additional canned tomatoes or tomato sauce. The result will be thicker and less beefy, so check the pot during the braise and add broth if the sauce begins to stick. You can also use a mild red or yellow bell pepper instead of green for a slightly sweeter vegetable flavor.
For extra savory depth, add ½ tsp (1 g) of dried oregano or a pinch of smoked paprika with the other seasonings. To make the dish without Worcestershire sauce, use 1 tbsp (15 ml) soy sauce instead; it will taste saltier and less tangy, so choose low-sodium soy sauce if possible and taste before seasoning. Some regional and family versions use different vegetables or tomato products, so the proportions can be adjusted to suit your preference.
If you want a little heat, add ¼ tsp (0.5 g) cayenne pepper or a few dashes of hot sauce. For a less sweet sauce, choose a plain, unsweetened tomato product in place of some ketchup, but keep enough ketchup for the characteristic sweet-tart flavor. Do not add sugar automatically: many ketchup varieties already contain enough sweetness for this braise.
Storage and Reheating
Refrigerate leftover steak and sauce within 2 hours of cooking. Store them together in a covered, shallow container and use within 3–4 days. The sauce may thicken as it chills; that is normal. You can also freeze portions in airtight freezer-safe containers for about 2–3 months for best quality. Thaw frozen portions in the refrigerator before reheating, rather than leaving them on the counter.
Reheat only the amount you plan to serve. Warm it gently in a covered saucepan over low to medium-low heat, stirring the sauce and turning the steak occasionally; add a tablespoon or two of broth or water if needed. You can also microwave a portion in a covered, microwave-safe dish, stirring the sauce midway through heating. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the thickest piece with a food thermometer. Bring the sauce back to a gentle simmer, but avoid prolonged boiling, which can dry the beef.
Frequently Asked Questions
Why is it called Swiss steak?
The name does not mean the dish comes from Switzerland. “Swissing” is associated with tenderizing meat, and the name is commonly used for a tenderized or braised steak preparation. Swiss steak has many home-style variations, including versions with different vegetables and tomato sauces; this recipe uses ketchup for a sweet-tangy base.
Can I make Swiss steak without pounding the beef?
Yes. Pounding helps even out thick pieces and can make the texture more consistent, but it is not essential when the steak is thin and braised long enough. If you skip pounding, choose pieces of similar thickness and rely on a gentle simmer until they are fork-tender. Do not judge tenderness by the safe-temperature check alone: a braising cut often needs more time after reaching the minimum safe temperature.
Can I cook it in a slow cooker?
Yes. Brown the steak and soften the vegetables in a skillet first for better flavor, then transfer them to the slow cooker with the sauce ingredients. Cook covered on low for about 7–8 hours or high for about 4–5 hours, checking for fork tenderness near the end because cooker temperatures vary. Keep the meat and sauce hot until serving, and check the beef with a thermometer for food safety.
Can I use ketchup instead of canned tomatoes?
You can, but the finished sauce will be sweeter, smoother, and less fresh-tasting because ketchup is seasoned and usually contains added sugar and vinegar. For a closer balance, replace the diced tomatoes with 1 cup (240 ml) tomato sauce and add ½ cup (120 ml) broth. Taste before adding more salt or acid, since the ketchup and Worcestershire already season the dish.
What if the steak is still tough after the stated cooking time?
Keep it covered at a gentle simmer and check again in 15-minute increments. Toughness usually means the connective tissue has not had enough time to soften, rather than that the steak needs a higher heat. Add a small splash of broth if the sauce is getting too thick, and avoid turning the heat up to a hard boil. The exact time depends on the cut and thickness.
Related
- Swiss Rösti Recipe: Make a Classic Crispy Potato Cake
- Swiss Eggs Recipe: Creamy Baked Eggs With Swiss Cheese
- Traditional Swiss Cheese Fondue Recipe with Gruyère
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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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