Swiss Steak is tenderized beef steaks cooked in a rich tomato sauce until tender and flavourful. A classic and comforting dish and a great way to use the more economical cuts of beef steak.
Swiss Steak was in regular rotation when I was growing up. It’s hard to beat for an easy dinner, and it is also a great use for more economical cuts of beef. Cooked slowly with a rich tomato sauce, Swiss Steak is also a delicious meal that just about everyone is sure to enjoy.
Swiss Steak has nothing to do with Switzerland but rather refers to the process of tenderizing the steak with a meat tenderizer (or “swissing it”) before cooking. That, together with the low and slow cooking process produces a tender steak from an otherwise tough cut of beef steak.
Ingredients and substitutions
A few notes about the key ingredients …
Beef steaks – Swiss steak is perfect for economical beef steaks, such as boneless round steak, that would normally be tough if not cooked slowly with sauce.
Canned tomatoes – First, note that this recipe doesn’t call for the typical 28oz can of tomatoes, so a smaller canned tomato is perfect. I love Mutti Polpa, which are finely chopped tomatoes and come in the smaller can size, too. You could use crushed, diced or whole canned tomatoes that you hand-crush.
Beef broth – Beef broth is the preferred option for this dish, but chicken broth would work in a pinch.
Red onion – I love red onion in this dish, but regular yellow cooking onions will also work here.
How to make Swiss Steak
This is a summary of the steps to make this recipe. Always refer to the complete Recipe Card at the bottom for the full ingredient list and instructions.
- Start by coating the steaks with flour, then tenderizing the steaks with a meat tenderizer (or mallet or rolling pin), then coating again in flour. Heat some oil in the pan and brown the steaks in a bit of oil in an oven-safe skillet, shallow Dutch oven/braiser or oven-safe dish with a lid. Remove the steak pieces to a plate once browned.
- Add the onion, celery and garlic to the skillet and cook until softened.
- Add the tomato paste to the vegetables and stir in.
- Cook the tomato paste with the vegetable briefly.
- Add the canned tomatoes to the skillet.
- Add the seasonings (paprika, oregano and Worcestershire sauce) to the skillet.
- Add the beef broth to the skillet and stir together.
- Return the browned steaks to the skillet and submerge in the sauce.
- Cover the skillet and pop into the oven to cook for 1 1/2 – 2 hours or until the meat is tender.
Recipe tips!
- If you don’t have a meat tenderizer, you can use a mallet, a rolling pin or even a heavy cast-iron skillet to pound the meat. If you do have a meat tenderizer and it has a flat and a spiky side, use the spiky side.
- Cut the steaks into serving-sized pieces before cooking.
- Don’t over-crowd the pan when browning the steaks or they will not brown properly. Do in batches if necessary.
- If you don’t have a lidded dish for the oven, simply cover with aluminum foil instead.
- The beef broth and Worcestershire sauce will add salt to the dish, so I don’t like to salt more during cooking, as the long and slow cooking can concentrate salt flavours. That said, do taste the sauce at the end of cooking and add additional salt as needed to really bring out the great flavours.
What to serve with Swiss Steak
The rich tomato gravy of Swiss Steak is perfect with mashed potatoes or served over rice or noodles. Add a green vegetable (green beans, broccoli, peas etc.) to complete the meal.
Making ahead, storing and freezing
Swiss Steak is best enjoyed freshly cooked, but could be made ahead and gently reheated on the stove-top to serve.
Store leftovers in the refrigerator for up to 3 days.
Swiss Steak will freeze after cooking for up to 2 months.
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Get the Recipe: Swiss Steak
Ingredients
- 2 lb boneless round steak, trimmed of fat and cut into 4 serving-sized pieces
- 3/4 cup all-purpose flour
- Salt and freshly ground pepper
- 2-3 Tablespoons vegetable oil
- 1 large onion, red or yellow, thinly sliced
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 2 Tablespoons tomato paste
- 14 oz can chopped or diced tomatoes
- 1 teaspoon paprika, regular or smoked
- 1 teaspoon dried oregano leaves
- 1 Tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Instructions
- Preheat oven to 325F (non-convection/not fan-assisted).
- Tip! If you don't have a meat tenderizer, you can use a mallet, rolling pin or even a heavy skillet to pound the meat.
- Add the flour to a plate and season generously with salt and pepper. Dredge the steak pieces on both sides in the flour mixture. Using a meat tenderizer (the spiky side if you have that option), pound the floured steaks on both sides until thinned, then dredge in the flour mixture again. Set aside.
- Tip! A shallow braiser with a lid works perfectly for this dish. A Dutch oven will also work. In a pinch, you could use a cast-iron skillet and in place of the lid, cover tightly with aluminum foil.
- Add enough oil to an oven-safe dish, braiser or Dutch oven (large enough to lay the steak pieces flat) to cover the bottom of the pan. Heat over medium-high heat. Add the steaks to the pan and cook until golden brown on each side. Remove to a plate. *Don't over-crowd the pan when browning the steaks, or they will not brown properly. Do it in batches if necessary.
- To the same skillet, add the onions, garlic and celery. Cook together, stirring regularly, about 1-2 minutes. Add the tomato paste and stir to combine. Add the canned tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the steaks to the pan, submerging in the sauce. Cover the pot with a lid (or very tightly with aluminum foil. Place into the preheated oven and cook for 1 1/2 – 2 hours, or until the meat is tender. Remove from the oven and remove the lid. Taste the sauce and add additional salt and freshly ground pepper, as needed.
More beef recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made this and as my Husband would say, “it’s a definite make again”! It didn’t have as much liquid as I thought it should have so next time I will check and add more broth around the half way mark. It was cooked in a ‘Le Creuset’ oblong Dutch oven with the lid on. Very tender and flavourful.
Thanks for another wonderful recipe Jennifer!
So glad you both enjoyed it, Glenda! Thanks :)
I am going to make this as it was a favorite of mine growing up, but I’m sure my mom would not have spiced it up as you have. Please let me know what temperature to cook in the oven. I can’t find that info in the recipe. Thank you.
Hi Carol, the oven temperature is 325F (it’s listed in Step 1 of the Instructions). Enjoy!