Swiss Steak Recipe That Turns Tender Beef Into a Hearty, Comforting Classic

This Swiss steak recipe transforms budget-friendly round steak into a hearty, tender, and deeply flavorful classic using braising techniques and rich tomato gravy. A comforting dish perfect for any occasion.

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Prep Time 20

Cook Time 2 10

Total Time 2 30

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

For the Perfect Swiss Steak

2 pounds round steak cut into 6 serving pieces, substitute: chuck roast for richer flavor
1/2 cup all-purpose flour substitute: almond flour for gluten-free option
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons vegetable oil substitute: olive oil for heart-healthy benefits
1 large onion sliced into rings
2 bell peppers cut into strips, mix colors for visual appeal
3 celery stalks chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef broth substitute: vegetable broth for lighter flavor
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
3 medium carrots sliced diagonally

Equipment

Dutch Oven
Meat Mallet
Tongs
Wooden Spoon
Chef’s Knife

Method

Pound each piece of round steak to 1/4-inch thickness using a meat mallet to help the flavors penetrate and tenderize the meat. Dredge steaks in a flour, salt, and pepper mixture, shaking off the excess.
Heat oil in a Dutch oven over medium-high heat until shimmering. Sear each steak for 3–4 minutes per side until golden brown and crusted. Remove and set aside.
Sauté onions, bell peppers, and celery in the same pot until onions are translucent and vegetables are fragrant, about 5 minutes.
Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, thyme, and bay leaves. Stir well, scraping the bottom of the pot to incorporate browned bits.
Return steaks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle boil, cover, and reduce heat. Simmer for 1.5 hours.
Add sliced carrots and continue simmering for another 30 minutes until meat is fork-tender and vegetables are tender-crisp.
Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot with sides like mashed potatoes, rice, or crusty bread.

Notes

Swiss steak improves with time. Refrigerate for up to 4 days or freeze for 3 months. Pound meat to improve tenderness by 40%. Don’t skip searing—it creates flavor depth. Add vegetables in stages to prevent mushiness. Consider slow cooker method for convenience: cook on low for 6–8 hours.