Classic Swiss Steak Recipe

If you’re craving a comforting, nostalgic dish that brings warmth to your table, Swiss steak is a time-tested classic worth revisiting. Despite its name, this dish isn’t from Switzerland “Swiss” refers to the technique of tenderizing meat before braising it in a flavorful tomato-based sauce. The result? Fork-tender beef simmered in a rich gravy with onions, garlic, and herbs.

This version uses bottom round beef, a budget-friendly cut that transforms beautifully when slow-cooked. With a few simple pantry staples and a little oven time, you’ll have a dish that’s perfect for Sunday dinner or a cozy weeknight meal.

Ingredients

• 2 pounds beef bottom round, trimmed of excess fat

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 3/4 cup all-purpose flour

• 1/4 cup vegetable oil or bacon drippings

• 1 large onion, thinly sliced

• 2 cloves garlic, minced

• 2 stalks celery, chopped

• 1 tablespoon tomato paste

• 1 (14.5-ounce) can diced tomatoes

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 tablespoon Worcestershire sauce

• 1 1/2 cups beef broth

Instructions

1. Preheat your oven to 325°F (165°C).

2. Prepare the beef: Slice the bottom round with the grain into 1/2-inch thick pieces. Season both sides with salt and pepper. Dredge the slices in flour, then use a meat tenderizer or needling tool to pound each slice to about 1/4-inch thick. Dredge the tenderized slices in the flour again and set aside.

3. Sear the beef: In a large Dutch oven (4 to 5-quart), heat the oil or bacon drippings over medium-high heat. When hot, brown the beef slices in batches about 2 minutes per side making sure not to overcrowd the pot. Transfer browned pieces to a plate.

4. Sauté the vegetables: In the same pot, add the onion, garlic, and celery. Cook for 1–2 minutes until fragrant and beginning to soften. Stir in the tomato paste until combined.

5. Build the sauce: Add the diced tomatoes, smoked paprika, oregano, Worcestershire sauce, and beef broth. Stir well to combine all ingredients.

6. Return the beef: Nestle the beef slices back into the pot, making sure they’re mostly submerged in the sauce.

7. Braise: Cover the pot and transfer to the oven. Cook for 1½ to 2 hours, or until the beef is tender and falling apart.

Serving Suggestions

Swiss steak pairs beautifully with:

• Mashed potatoes

• Buttered egg noodles

• Steamed rice

• Roasted root vegetables

The savory tomato gravy is perfect for spooning over starchy sides, making this a complete, soul-satisfying meal.

Tips for Success

• Tenderizing is key: The pounding process is essential to break down tough muscle fibers, which helps the meat become melt-in-your-mouth tender.

• Don’t skip browning: Searing the beef adds deep flavor to both the meat and the final sauce.

• Let it rest: After removing the Dutch oven from the oven, let it sit covered for 10–15 minutes before serving to allow flavors to settle.

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