Jump to recipeTip: This recipe can be made up to 2 days in advance; just store the steak in the sauce in the refrigerator and then gently reheat over medium-low heat in a covered pot. Store leftovers in a zip-top freezer bag or airtight container and freeze up to 2 months.
Yields:
6 - 8 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs
Swiss steak is one of those classic family dinners that’s been around for years and years, and for good reason. With tender beef slowly braised in a rich tomato and onion sauce and served over something like creamy mashed potatoes, rice, or noodles, it’s comfort food at its absolute finest.
This recipe starts with cube steaks—or a quick tenderizing session if you’re using eye round. First, you sear the beef until it’s golden, then you sauté the veggies until they’re nice and soft. Finally, everything gets nestled into a savory tomato gravy and cooked in the oven until the meat is fork-tender and practically melts in your mouth. Add it to your list of Sunday dinner ideas and family meals for the next time you’re craving something cozy and delicious!
What cut of meat is Swiss steak made from?
Swiss steak is usually made with round steak or cube steak. These budget-friendly cuts tend to be a bit tougher, but become wonderfully tender and flavorful as they slowly braise in the rich sauce.
Why is my Swiss steak tough?
Swiss steak can turn out tough if it isn’t cooked long enough. The meat needs time for its fibers to break down, so don’t rush the braising process. Make sure to brown the steaks first for flavor, then let them simmer low and slow in the tomato-based sauce for 1½ to 2 hours, or until they’re tender enough to cut easily with a butter knife.
Can you make Swiss steak ahead of time?
Yes! Store the Swiss steak with its sauce in an airtight container in the refrigerator for up to 2 days or freeze it for up to 2 months. If frozen, let it thaw overnight in the refrigerator. Reheat the steak and sauce in a covered pot over medium-low heat until warmed through.
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Ingredients
- 2 lb. cube steaks (or 1/2-inch-thick eye round steaks)
- 1/3 cup all-purpose flour
- 1 Tbsp. kosher salt, plus more to taste
- 1 1/2 tsp. black pepper, plus more to taste
- 1/4 cup vegetable oil
- 2 Tbsp. salted butter
- 2 celery stalks, chopped
- 1 yellow onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 Tbsp. Worcestershire sauce
- Mashed potatoes, cooked rice, or egg noodles, for serving
- 1/4 cup fresh parsley, chopped
Directions
- Step 1Preheat the oven to 325°F.
- Step 2If you are unable to find cube steaks and are using ½-inch-thick eye round steaks, pound the steaks on both sides with the spiky side of a meat tenderizer (or tenderize them using a needling device) until they are ¼-inch thick.
- Step 3Place the flour in a shallow bowl. Season the steaks with 2 teaspoons salt and 1 teaspoon pepper. Dredge both sides of the steaks with flour, shaking off any excess.
- Step 4In a large skillet with a lid, heat the vegetable oil over medium-high heat. Working in batches if necessary, cook the steaks until golden brown, about 2 minutes per side. Set aside on a plate.
- Step 5Reduce the heat to medium and add the butter, celery, and onion. Cook, stirring frequently, until softened and lightly golden, about 5 minutes. Add the garlic, Italian seasoning, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cook until fragrant, 1 minute. Stir in the beef broth, tomatoes, and Worcestershire sauce. Bring to a boil and add the steaks and any accumulated juices. Use tongs to nestle the steaks in the sauce so they are just submerged and covered with the onion and tomatoes.
- Step 6Cover the skillet and place in the oven. Cook until the steaks are tender and easily cut with a butter knife, 1½ to 2 hours. Season to taste. Serve the steaks with mashed potatoes and sprinkle with the parsley.
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