Swiss Steak Recipe

Swiss steak, mashed potatoes and green beans on a plate.

5 from 5 votes

This classic Swiss Steak Recipe uses pounded round steak smothered in a tomato gravy sauce. It's a delicious comfort food dinner recipe that the whole family will love.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: American

Keyword: beef

Servings: servings

Calories: 300kcal

Ingredients

1 ½-2 pounds round steak
¾ cup seasoned flour
4 tablespoons olive oil divided
2 cups largely chopped yellow or sweet onion about 1 large or 2 small onions
2 cups largely chopped carrots about 3 large carrots
Seasoning Salt or Salt and Pepper amount as desired
28 ounce can diced tomatoes
1 tablespoon Worcestershire sauce
14.5 ounce can beef broth
1-2 tablespoons cornstarch

Instructions

Preheat oven to 350°F.
Using a meat mallet, pound round steaks to ½-inch thickness. Cut into even servings, about 4-6 ounces each.
Dredge the steak cutlets in seasoned flour, coating it evenly. Shake off any excess flour.
Heat 2 tablespoons of the oil in a large ovenproof skillet or Dutch oven over medium-high heat. Working in batches and adding a tablespoon of oil between batches, sear the coated steaks on both sides, about 2-3 minutes per side. Transfer the browned steaks to a plate and set aside.
In the same skillet, add the remaining oil, chopped onion and carrots. Add ¼ cup water, and scrape up any solid bits from the bottom of the pan. Sauté until the vegetables are softened, about 5 minutes.
Season the vegetables with seasoning salt or salt and black pepper.
Add the diced tomatoes (with juices), Worcestershire sauce, and beef broth to the skillet. Stir to combine. Add additional seasoning if desired.
Return the browned steaks to the skillet, nestling them into the sauce and vegetables.
Cover the skillet or Dutch oven with a lid or aluminum foil. Place in the preheated oven and bake for 2-2 ½ hours, or until the steak is tender.
Carefully transfer the pan from the oven to the stovetop.
In a small bowl, whisk together cornstarch and 1-2 tablespoons water. Over medium heat, stir the cornstarch slurry into the pan. Allow the mixture to thicken for 3-5 minutes.
Serve Swiss steak over mashed potatoes, rice, or egg noodles.

Video

Notes

Seasoned Flour: Used for dredging step, I like seasoned flour to give the beef a little extra flavor. My favorite brand is Kentucky Kernel Seasoned Flour. You can make your own by combining ½ cup all purpose flour, ½ teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper.

Tips:

- Tenderize the Meat. It's essential to tenderize your meat while pounding the steaks thin. A mallet works perfectly for tougher cuts of meat like top round. This ensures your meat is tender and juicy once it's cooked, so don't skip this step!

- Serve with your favorite starch. Swiss steak is delicious as is, but it's even more delicious when it's served over your favorite starch. The options are endless here, so get creative, and switch it up from time to time. Our favorites to serve this with are fluffy mashed potatoes, simple rice, and buttery egg noodles. All are great options to soak up that delicious sauce!

- Use a Slow Cooker or Instant Pot: We like using a dutch oven to braise in after the steak has been seared, but you can certainly use your slow cooker or instant pot for this step if you have these appliances on hand. Simply follow the instructions or settings for "braising" on low heat once you've seared your steak on the stovetop.

Storage:

Fridge: If you've got leftovers, you've got dinner for tomorrow night - hooray! Store leftover Swiss steak in an airtight container in the fridge for 3 days, for maximum flavor and freshness.

To reheat, gently warm the steak and sauce through in a skillet over medium heat until hot. Serve with rice, noodles, or mashed potatoes. You can also reheat in the microwave in 30-second increments, in a pinch. Just remember to stir periodically.

Freezer: You can also freeze your leftover Swiss steak. Store in an airtight container in the freezer for up to 2-3 months. Thaw in the fridge overnight when you're ready to enjoy, and then reheat in a skillet over medium heat until warmed through.

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