This traditional Swiss Steak recipe, sometimes called smothered Swiss steak, represents the essence of comforting meals. Tender beef is enveloped in a flavorful gravy packed with bell peppers, onions, celery, and mushrooms, resulting in a filling onepot dish. I enjoy serving it alongside mashed potatoes, egg noodles, or rice. Although it’s ideal for fall or winter dinners, it makes a tasty meal throughout the year, especially if you’re a lover of hearty comfort food.
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You can make this Swiss Steak recipe by cooking it on the stovetop, but my preferred method is braising it in the oven for several hours. There’s nothing quite like that warm atmosphere in my kitchen when a delightful dish is slowly baking in the oven during chilly, windy days. However, if you prefer a simpler option that keeps the kitchen cooler, this recipe can also be prepared in a crockpot (see the notes in the recipe card below).
Regardless of the method, the outcome is a satisfying meal that fills your home with the mouthwatering scent of homemade deliciousness. If you enjoy Salisbury steak but have yet to try Swiss Steak, I highly recommend giving this recipe a shot.
To me, this recipe feels a bit nostalgic, in the most positive sense.
It reminds me of my childhood when my mom or grandmother would cook it for dinner on those cold fall or winter nights. Growing up in Pennsylvania, autumn was pure enchantment (and it still is—shout out to fellow fans of fall!).
Dishes like this one were common on those chilly afternoons after school, and they played a significant role in making that season so memorable.
Besides its nostalgic qualities, I also consider it somewhat oldfashioned because I use cubed steaks, which are not often seen in contemporary recipes. I believe these cuts deserve more attention, as they become incredibly tender when cooked slowly and properly.
Additionally, they are usually quite affordable. I often see cubed steaks on sale, selling for less than regular ground beef. If you cannot find them easily, feel free to replace them with thincut topround steaks.
Ingredients for Swiss Steak:
AllPurpose Flour –
This is used to coat the cubed steak before browning, creating a crispy layer and thickening the sauce during cooking.
Salt –
It boosts the overall flavor and balances out the other seasonings.
Ground Black Pepper –
This adds a gentle spice and enhances the overall taste of the dish. Grinding your own black pepper is even better if you can.
Garlic –
To enhance the sauce’s flavor, I utilize both fresh garlic and granulated garlic.
Cubed Steak –
Commonly referred to as cube steak, this meat is generally derived from round steak, which undergoes a softening technique known as swissing (the name Swiss steak comes from this method, not the country). Alternatively, you can also opt for untenderized round steak.
Oil –
This is used to sear the cubed steak before it simmers, creating a pleasing crust. I often choose avocado oil, but any highheat cooking oil of your choice is fine.
Onion –
Contributes sweetness and flavor as the foundation of the sauce. I prefer a sweet onion like Vidalia, but feel free to choose any onion you prefer.
Celery –
This ingredient adds wonderful flavor as well as texture to the gravy.
Green Bell Pepper –
Introduces a slightly fresh and tangy taste that balances well with the other components. If green peppers aren’t your favorite, you can use any bell pepper color.
Cremini or White Button Mushrooms –
These add a rich umami flavor and a fleshy texture to the dish. I recommend using fresh mushrooms instead of canned ones.
Tomato Paste –
This concentrated tomato product enhances the sauce’s thickness and enriches the savory profile.
Canned Diced or Stewed Tomatoes –
These ingredients contribute additional tomato taste and texture to the gravy.
Beef Broth –
This serves as a hearty base for the sauce, intensifying the beef flavor.
Worcestershire Sauce –
It adds even more flavor!
Dried Thyme –
This herb enhances the overall taste of the dish with a hint of earthiness.
Sugar –
This ingredient counterbalances the acidity from the tomatoes and other components, highlighting the overall flavors.
Celery Seed (optional) –
These seeds add a gentle celery flavor that pairs nicely with the fresh celery used.
Water + Cornstarch –
These two combined make a slurry that will thicken the sauce to the right consistency.
Tips for preparing perfect Swiss Steak:
Generous Seasoning.
Don’t hesitate to season well. Use plenty of salt and pepper
on the steak.
(I like incorporating thyme, but you can choose any herbs or spices you enjoy. ) This will enrich the flavor while it cooks.
Maintain Moisture.
Make sure there is sufficient liquid in the pot to keep the meat juicy and tender throughout the cooking. If the mixture looks dry, just add a bit of water.
Patience is Key.
Tender Swiss Steak requires time and patience. Since cubed steaks and round steaks are tougher meats, they benefit from slow cooking. Be patient and let the steak simmer on low heat until it becomes tender. This not only softens the meat but also allows the flavors to blend beautifully.
Check for Doneness.
Cook the Swiss steak to your preferred doneness. The meat should be
forktender without being overcooked.
To check, insert a fork into the meat; it should easily fall apart.
Put your leftover food in the fridge.
Keep leftovers in a container that seals tightly in the refrigerator.for 1-3 days.
The Finest Classic Swiss Steak Recipe
Total Duration: 1 hour 45 minutes
Servings: 6
Are you searching for a simple Swiss steak recipe that includes all the traditional tastes? This Classic Swiss Steak is an ideal choice for a warm family gathering. Juicy beef steak slowcooked in a savory tomato sauce filled with peppers, mushrooms, and onions, this easy and delicious recipe adds a nostalgic flair to your dining experience. It provides a cozy, traditional meal that is bound to please.
Ingredients
A quarter cup of allpurpose flour
Half a teaspoon of salt
A quarter teaspoon of ground black pepper
One teaspoon of granulated garlic
Two pounds of cubed or round steak (cut into pieces if necessary)
A quarter cup of vegetable oil (or another oil that can withstand high heat)
One diced onion
One diced stalk of celery
One thinly sliced green bell pepper
Eight ounces of sliced cremini or white button mushrooms
Two minced garlic cloves
Three tablespoons of tomato paste
One can (15 ounces) of diced or stewed tomatoes (or substitute with one pint of homecanned tomatoes)
Two cups of beef broth
One tablespoon of Worcestershire sauce
Half a teaspoon of dried thyme
One teaspoon of sugar
One optional pinch of celery seed
Two tablespoons of water plus two tablespoons of cornstarch
Instructions
Begin by heating the oven to 325° F. In a large resealable plastic bag, mix together flour, salt, pepper, and granulated garlic. Gradually add steak pieces to the flour mixture and shake to thoroughly coat them.
In a castiron Dutch oven or any heavy, ovensafe pot, warm up the oil on mediumhigh heat. Sear the steaks on both sides in the hot oil. Once done, place the steaks on a plate.
Next, in the same pot, add the diced onion, celery, bell pepper, and mushrooms. Lower the heat to medium, cooking and stirring for 67 minutes or until the vegetables soften. If necessary, add a bit more oil. Incorporate the garlic and tomato paste, cooking for an extra minute.
Mix in the diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. Use a spatula to scrape the pot’s bottom, releasing all the tasty bits. Put the steaks back into the pot, ensuring they are immersed in the gravy. Cover and bake for 1 1/2 to 2 hours until the meat is tender. Once finished, take the pot out of the oven and transfer it to the stovetop. Move the steaks to a plate while leaving the gravy in the pot. Refer to the notes below for slow cooker or stovetop instructions for Swiss Steak.
In a small bowl, mix cornstarch and water to form a paste; add it to the gravy. Increase the heat to medium and bring to a boil, stirring constantly until the gravy thickens. Serve the steaks along with the gravy and pair them with mashed potatoes, egg noodles, or cooked white rice.
Notes
For Swiss Steak in a crockpot, reduce the beef broth to 1 cup. Cook on high for 34 hours or low for about 6 hours, until the steaks are tender enough to be pierced with a fork. Use a cornstarch slurry to thicken the gravy.
For a stovetop preparation, gently simmer over mediumlow heat for 1 1/2 to 2 hours or until the steaks reach a forktender state. Use a cornstarch slurry to thicken.
Preparation Duration: 15 minutes
Cooking Duration: 1 hour 30 minutes
