Traditional Swiss steak is an American braise of tenderized beef round cooked slowly with tomatoes, onions, and other vegetables until the meat is fork-tender. Despite its name, it is not a Swiss national dish; the “swissing” refers to tenderizing the beef, and home cooks make the tomato gravy in many regional and family-style ways.
Ingredients
- 2 lb (900 g) boneless beef round steak, about ¾ inch (2 cm) thick
- 1½ tsp (9 g) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (60 g) all-purpose flour
- 2 tbsp (30 ml) neutral cooking oil, such as canola
- 1 large yellow onion, thinly sliced, about 2 cups (200 g)
- 2 celery ribs, sliced, about 1 cup (100 g)
- 1 medium green bell pepper, diced, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 6 g
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 cup (240 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) sweet paprika
- 1 dried bay leaf
- 1 tsp (4 g) sugar, optional, to soften the tomatoes’ sharpness
- 2 tbsp (8 g) chopped fresh parsley, optional, for serving
Instructions
- Heat the oven and prepare the beef. Set a rack in the middle of the oven and heat it to 325°F (163°C). Pat the steak dry. Cut it into six portions, then use the toothed side of a meat mallet to pound both sides to about ½ inch (1.3 cm) thick. This tenderizing is the traditional “swissing” step; if the meat is already labeled mechanically tenderized, do not pound it aggressively. Season both sides with the salt and pepper.
- Flour the portions. Spread the flour in a shallow dish. Press each piece of beef into the flour, coating both sides, then shake off the excess. Keep the remaining flour separate from the raw-meat dish. The light coating helps the browned meat develop a savory surface and later gives the tomato gravy a little body.
- Brown the beef. Heat the oil in a heavy, oven-safe Dutch oven or covered braising pot over medium-high heat. When the oil shimmers, brown the beef in batches, about 2 to 3 minutes per side. Do not crowd the pot; crowded meat steams instead of browning. Transfer browned pieces to a plate. The meat will not be tender yet, and that is expected.
- Cook the vegetables. Reduce the heat to medium. Add the onion, celery, and bell pepper to the pot, scraping up browned bits as the vegetables release moisture. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and paprika and cook for 30 seconds, just until fragrant. If the pot looks dry, add a spoonful of broth rather than letting the garlic scorch.
- Build the tomato gravy. Stir in the crushed tomatoes, beef broth, Worcestershire sauce, bay leaf, and optional sugar. Bring the mixture to a gentle simmer, scraping the bottom of the pot so the browned bits are mixed into the sauce. Taste the liquid and add a pinch of the remaining salt if needed; the sauce will concentrate a little as it cooks.
- Braise until tender. Nestle the beef pieces into the tomato mixture and spoon some sauce over the top. Cover the pot tightly and transfer it to the oven. Braise for 1 hour 50 minutes, checking near the end. The beef should be easy to pierce with a fork. If it still feels firm, cover it again and continue in 15-minute increments; the exact time depends on the thickness and cut of the steak.
- Check temperature and finish. Check the thickest piece with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum internal temperature for whole cuts of beef; this long braise will often take the meat above that point as it becomes tender. Let the steak rest for 3 minutes, remove the bay leaf, and taste the gravy for salt and pepper. Scatter parsley over the pot if using, then serve the beef with plenty of sauce.
Tips
- Choose a braising cut. Round steak is the familiar choice because it is lean and benefits from tenderizing and slow cooking. Cube steak can work too, but it is usually thinner and already mechanically tenderized, so check it earlier to avoid cooking it until it falls apart.
- Brown in batches. A deep brown crust adds flavor to the finished sauce. If the pot is small, cook the portions in three batches rather than stacking them. Let the pot regain heat between batches, and lower the burner if the flour residue begins to burn.
- Keep the braise covered and gentle. The sauce should barely simmer, not boil hard. A tight lid keeps moisture in; if your lid leaks steam, place a sheet of foil over the pot before putting the lid on. On the stovetop, use the lowest heat that maintains a gentle simmer and check more often for sticking.
- Adjust the sauce at the end. If it is thinner than you like, move the beef to a covered plate and simmer the sauce uncovered for a few minutes. If it is too thick, stir in broth a tablespoon at a time. Add salt after reducing, since the flavor becomes more concentrated.
Serving Suggestions
Serve each portion with a generous ladle of the tomato-vegetable gravy. Mashed potatoes are a classic match because they catch the sauce; buttered egg noodles, rice, or soft polenta are also practical choices. For a less rich plate, serve the steak with boiled or roasted potatoes and a green vegetable such as green beans, broccoli, or sautéed cabbage.
A crisp green salad or simple steamed vegetables balance the soft texture of the braise. If you are serving bread, choose a crusty loaf or dinner rolls for wiping up the gravy. The meat and sauce can be made ahead, which makes this dish convenient for a relaxed dinner: reheat it gently in the covered pot, then prepare the sides while it warms.
Variations
For a more savory, less distinctly tomato-forward gravy, replace up to half of the crushed tomatoes with additional beef broth. The sauce will be looser and less tangy, so simmer it uncovered briefly at the end if needed. For a stronger tomato flavor, add 1 tablespoon (16 g) tomato paste with the garlic and paprika and cook it for about 30 seconds before adding the liquids.
Carrots or mushrooms can be added with the onion and celery: use 1 cup (130 g) sliced carrots or 8 oz (225 g) sliced mushrooms. Carrots make the gravy sweeter; mushrooms add an earthy flavor and release moisture, so let them cook until that liquid mostly evaporates before adding the tomatoes. A pinch of dried thyme can replace or supplement the paprika, though it gives the dish a more herb-forward profile.
If Worcestershire sauce is unavailable, use 2 teaspoons (10 ml) soy sauce plus 1 teaspoon (5 ml) vinegar. This is a practical pantry substitute, not an exact match: it makes the gravy saltier and less tangy, so taste before adding extra salt. For a gluten-free version, dredge the beef in a gluten-free all-purpose flour blend and check that the broth and Worcestershire sauce are labeled gluten-free; the gravy may thicken a little differently.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store the steak and gravy together in a covered, shallow container and use within 3 to 4 days. The sauce may thicken as it chills; that is normal. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw frozen portions in the refrigerator before reheating when possible.
Reheat a portion in a covered saucepan over low to medium-low heat, stirring the gravy occasionally and adding a splash of broth or water if it has become too thick. You can also reheat it in a covered oven-safe dish at 325°F (163°C). Heat leftovers until a food thermometer reads 165°F (74°C), checking the center of the meat and the sauce. Avoid repeated cycles of cooling and reheating; warm only the amount you plan to serve.
Frequently Asked Questions
Is Swiss steak actually from Switzerland?
No. Swiss steak is an American-style dish, and its name is generally connected to “swissing,” a term for tenderizing meat by pounding or passing it through rollers. It is commonly braised with tomatoes, but the vegetables and seasoning vary from one recipe to another.
What cut of beef is best for Swiss steak?
Boneless round steak is a dependable choice because it is widely available and becomes tender with pounding and a slow, moist braise. Top round or bottom round can both work. Chuck steak is another option, but it has more fat and connective tissue, so it may need additional braising time and produce a richer sauce.
Can I make Swiss steak without a meat mallet?
Yes. Ask a butcher to tenderize the steak, or buy cube steak, which is mechanically tenderized. If neither is available, cut the round steak into portions and cook it as directed, allowing extra time if it remains firm. Do not use a knife to make deep random cuts; they do not tenderize the interior as evenly as pounding or mechanical tenderizing.
Can I cook it on the stovetop instead of in the oven?
Yes. After adding the beef to the sauce, cover the pot and keep it at a very gentle simmer on the lowest burner setting. Check every 20 to 30 minutes, stir the sauce carefully around the meat, and add a little broth if the bottom starts to look dry. The total braising time should be similar, but burner strength and pot shape can change it.
Why is my Swiss steak still tough?
It likely needs more time. A low, covered braise gradually softens a lean, initially firm cut, and a steak that is safe to eat may not yet be tender. Keep the pot covered and continue cooking in 15-minute increments until a fork enters the meat easily. Also check that the sauce is simmering gently rather than boiling vigorously, which can make the meat seem dry and cause the sauce to reduce too quickly.
Can I make this recipe ahead?
Yes. Cook the dish fully, cool it promptly, and refrigerate it within 2 hours. The next day, reheat it gently in its gravy to 165°F (74°C). If the chilled sauce is very thick, loosen it with a small amount of broth. Making it ahead also gives the flavors time to mingle, while the meat remains protected by the sauce during reheating.
Related
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- 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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