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Swiss Steak Recipe

Old Fashioned Swiss Steak is the classic Sunday dinner recipe you remember from childhood. This stovetop method turns affordable round steak into a hearty family meal without any fancy equipment. The meat is braised until fork-tender in a rich tomato and onion gravy that pairs perfectly with mashed potatoes.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds round steak top or bottom round, cut into 6 pieces
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 large yellow onion thinly sliced
  • 1 green bell pepper sliced (optional)
  • 3 cloves garlic minced
  • 1 14.5-ounce can diced tomatoes (with juices)
  • 1 8-ounce can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 bay leaf
  • 1 tablespoon brown sugar optional
  • Optional thickener:
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions
 

  • Tenderize steak pieces with a meat mallet. Pat dry.
  • Mix flour, salt, pepper, paprika, onion powder, and garlic powder in a shallow dish. Dredge steak and shake off excess.
  • Heat olive oil in a large Dutch oven over medium-high heat. Brown steak 2 to 3 minutes per side (work in batches). Transfer to a plate.
  • Reduce heat to medium. Add onions and bell pepper. Cook 5 to 7 minutes, until softened.
  • Add garlic and cook 30 seconds.
  • Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire, thyme, and brown sugar (if using). Add bay leaf. Scrape up browned bits.
  • Return steak to the pot and spoon sauce over the top. Bring to a gentle simmer.
  • Cover, reduce heat to low, and simmer 1 hour 30 minutes to 2 hours, until steak is fork-tender.
  • Remove bay leaf. If desired, thicken by stirring in a cornstarch slurry and simmering uncovered 3 to 5 minutes.
  • Taste and adjust seasoning. Serve hot with mashed potatoes, noodles, or rice.

Notes

Keep the simmer low and steady for the most tender result.
If the steak is still tough after 90 minutes, give it more time.
For slow cooker Swiss steak, brown the meat first, then cook on LOW 7 to 8 hours.