Name: Swiss Steak Recipe: Tender, Savory, Old-Fashioned Comfort
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 –2½ lbs round steak (pounded thin); ½ cup seasoned flour; 1 onion + 1 bell pepper (sliced); 28 oz can diced tomatoes; 1 cup beef broth; Worcestershire + brown sugar

Introduction

Table of Contents

Swiss steak is pure retro comfort: inexpensive round steak pounded tender, seared, then slowly braised in a rich tomato-onion gravy until it melts with a fork. This is the Sunday supper your grandma made that still makes the whole house smell like home. Presented family-style on a white ceramic platter over mashed potatoes or egg noodles, optionally garnished with fresh parsley, this Swiss Steak offers deep mahogany color and pure cozy vibes.

Ingredients

For the Swiss Steak (serves 6): • 2–2½ lbs top or bottom round steak, cut into 6 portions
• ½ cup all-purpose flour
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3 tbsp oil or bacon grease
• 1 large onion, sliced
• 1 green bell pepper, sliced (optional but classic)
• 3 cloves garlic, minced
• 1 (28 oz) can diced tomatoes, undrained
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 bay leaves

For Serving: • Mashed potatoes, egg noodles, or rice + fresh parsley

Step-by-Step Process

Tenderize the meat
Pound steak pieces to ½-inch thickness with a meat mallet (the “swissing” step). This breaks down tough fibers.
Season the flour
Mix flour, salt, pepper, garlic powder, and paprika in a shallow dish. Dredge each piece of steak, pressing flour in firmly.
Sear
Heat oil in a large, heavy Dutch oven over medium-high heat. Brown steaks 3–4 minutes per side until deep golden (do in batches). Remove to a plate.
Sauté vegetables
In the same pot, add the onion and bell pepper. Cook 5–7 minutes until soft and golden. Add garlic; cook 1 minute.
Deglaze & build gravy
Stir in any leftover seasoned flour (1–2 tbsp) and cook 1 minute. Add tomatoes, broth, Worcestershire, brown sugar, and bay leaves. Scrape up browned bits.
Braise
Return steaks to the pot, nestling into the sauce. Liquid should come halfway up the meat. Bring to a simmer, cover tightly, and place in a 325°F oven (or simmer on stovetop low) for 1½–2 hours until fork-tender.
Finish & serve
Remove bay leaves. Taste the gravy and adjust the seasoning. Serve steaks smothered in the thick tomato gravy over mashed potatoes or noodles.

Tips for Perfect Swiss Steak

• Pound aggressively—½-inch thickness is key for tenderness
• Don’t skip browning—creates the flavor base for the gravy
• Oven braise is more forgiving than stovetop (less stirring)
• Make a day ahead—flavor improves overnight
• Use the cheapest round steak—braising makes it luxurious
• Thicken gravy at the end with a cornstarch slurry if needed

Variations and Customization

• Mushroom Swiss Steak: add 8 oz sliced mushrooms with onions
• Spicy Tex-Mex: use Rotel tomatoes + 1 tsp chili powder
• Salisbury-Style: serve with mushroom-onion gravy only
• Crock-Pot Version: brown meat, then cook on low for 6–8 hrs
• Italian: add oregano + red wine instead of Worcestershire
• Deluxe: finish with a pat of butter stirred into the gravy

Storage and Serving Tips

• Tastes better on day 2 and 3—perfect make-ahead meal
• Fridge up to 5 days submerged in gravy
• Freezer up to 4 months (portion with gravy)
• Reheat gently on the stove with a splash of broth
• Quick refresh: broil 2 minutes for crispy edges
• Serve over mashed potatoes, egg noodles, or rice

Nutritional Information

Based on 6 servings:

Calories: 420 kcal
Protein: 42g
Total Fat: 18g (Saturated 6g)
Carbohydrates: 22g

Conclusion

This Swiss steak is the definition of comfort food—tender beef in a rich, tomato-y gravy that makes you slow down and savor every bite. One pot, a couple of hours, and you’ve got the kind of dinner that earns hugs and recipe requests. Make it once, and it becomes your signature cold-night, feed-a-crowd, pure-love-on-a-plate dish.