This Swiss Steak is the definition of hearty comfort food. Tenderized round steak is slowly braised with onions, carrots, garlic, and tomatoes in a rich, seasoned sauce until it becomes melt-in-your-mouth delicious. Served over mashed potatoes, rice, or noodles, it’s a satisfying family meal that feels both rustic and special.
Why You’ll Love This Recipe
This recipe transforms an affordable cut of beef into a tender, flavorful main dish through slow cooking. The combination of tomatoes, herbs, and savory broth creates a rich sauce that pairs beautifully with your favorite starch. It’s simple enough for a weeknight dinner yet impressive enough for guests. The oven, stovetop, and slow cooker options make it flexible for any schedule, and leftovers taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds bottom round or top round steak, pounded to 1/2-inch thickness
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil, divided
1 large yellow onion, sliced into half moons
3 medium carrots, peeled and cut into 1-inch chunks
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups low-sodium beef broth
2 cans (14.5 ounces each) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Directions
Preheat your oven to 350°F (175°C).
Place the round steak on a cutting board, cover with plastic wrap, and pound with a meat mallet until about 1/2 inch thick.
Season both sides of the beef generously with kosher salt and freshly ground black pepper.
Add the flour to a shallow bowl. Dredge each piece of steak in the flour, shaking off any excess.
Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stock pot over medium-high heat. Brown the steak on both sides, working in batches if necessary. Remove the browned beef and set aside on a plate.
Add the remaining vegetable oil to the pot over medium heat. Add the sliced onion and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the onions are softened.
Reduce the heat to low and add the minced garlic. Cook for 1 minute, stirring constantly to prevent burning.
Stir in the tomato paste, beef broth, diced tomatoes with their juices, Worcestershire sauce, dried marjoram, dried thyme, and paprika. Mix well, gently scraping the bottom of the pot to release any browned bits.
Return the browned steak to the pot, nestling it into the sauce.
Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2 hours, or until the meat is very tender and easily pierced with a fork.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over mashed potatoes, rice, or egg noodles with plenty of sauce spooned over the top.
For a deeper flavor, add 1/2 teaspoon smoked paprika instead of regular paprika. You can substitute dried oregano for marjoram if needed. For extra vegetables, include sliced celery or mushrooms when sautéing the onions and carrots. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering sauce before serving. This recipe can also be prepared on the stovetop by simmering covered for about 1 1/2 hours, or in a slow cooker on low for 6 to 8 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a covered saucepan over low heat, stirring occasionally, until heated through. You may add a splash of beef broth if the sauce has thickened too much. Microwave reheating also works well when done at reduced power in short intervals.
To freeze, place cooled Swiss steak in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for Swiss Steak?
Bottom round or top round steak works best because it becomes tender and flavorful when braised slowly.
Why is it called Swiss Steak?
The name comes from the process of “swissing,” which refers to tenderizing the meat by pounding or rolling it before cooking.
Can I make this recipe on the stovetop only?
Yes, simply simmer the covered pot on low heat for about 1 1/2 hours, stirring occasionally, until the beef is tender.
Can I use a slow cooker?
Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 4 to 5 hours.
How do I know when the steak is done?
The steak is ready when it is fork-tender and easily pulls apart without resistance.
Can I make this ahead of time?
Yes, this dish tastes even better the next day as the flavors continue to develop.
What should I serve with Swiss Steak?
It pairs well with mashed potatoes, white or brown rice, egg noodles, or roasted potatoes. Green vegetables like green beans or spinach also make excellent sides.
Can I thicken the sauce?
If you prefer a thicker sauce, stir in a cornstarch slurry near the end of cooking and simmer until thickened.
Do I have to tenderize the meat?
Yes, pounding the meat helps break down tough fibers and ensures a more tender result after cooking.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute about 3 cups of chopped fresh tomatoes, though the sauce may be slightly less concentrated.
Conclusion
Swiss Steak is a timeless comfort dish that turns simple ingredients into a deeply satisfying meal. With tender beef, a savory tomato-based sauce, and flexible cooking methods, it’s a dependable recipe you’ll want to make again and again. Serve it over your favorite side and enjoy a hearty, home-cooked dinner that never goes out of style.
Swiss Steak is a classic comfort dish featuring tenderized round steak slowly braised with onions, carrots, garlic, and tomatoes in a rich, seasoned sauce. Perfect for serving over mashed potatoes, rice, or noodles, it delivers hearty, melt-in-your-mouth flavor with minimal effort.
Total Time:2 hours 55 minutes
Yield:4 servings
Ingredients
2 pounds bottom round or top round steak, pounded to 1/2-inch thickness
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
2–3 tablespoons vegetable oil, divided
1 large yellow onion, sliced into half moons
3 medium carrots, peeled and cut into 1-inch chunks
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups low-sodium beef broth
2 cans (14.5 oz each) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Instructions
Preheat oven to 350°F (175°C).
Place steak on cutting board, cover with plastic wrap, and pound to 1/2-inch thickness.
Season both sides with salt and black pepper.
Dredge each steak in flour, shaking off excess.
Heat 1 1/2 tablespoons vegetable oil in a Dutch oven over medium-high heat. Brown steak on both sides in batches. Remove and set aside.
Add remaining oil, then onions and carrots; sauté 5–7 minutes until softened.
Reduce heat to low; add garlic and cook 1 minute.
Stir in tomato paste, beef broth, diced tomatoes with juices, Worcestershire sauce, marjoram, thyme, and paprika.
Return steak to the pot, nestling into the sauce.
Cover and bake in preheated oven for about 2 hours, until meat is fork-tender.
Adjust seasoning with additional salt and pepper. Serve over mashed potatoes, rice, or noodles.
Notes
Optional: Use smoked paprika or substitute oregano for marjoram.
Add extra vegetables like celery or mushrooms for variety.
For thicker sauce, stir in 1 tablespoon cornstarch with 2 tablespoons cold water before serving.
Can be prepared on stovetop (1 1/2 hours simmer) or slow cooker (low 6–8 hours or high 4–5 hours).
