Old-Fashioned Swiss Steak Recipe
This old-fashioned Swiss steak recipe delivers tender, slow-braised beef simmered in a rich tomato gravy with vegetables. Simple ingredients, one pan, and deeply comforting flavor make it a timeless family favorite.
Equipment
- Large Skillet or Dutch Oven
Ingredients
Steak and Gravy Base
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 tsp garlic powder
- 2 lb cube steak or round steak
- 1/4 cup vegetable oil
Vegetables and Sauce
- 1 medium onion diced
- 1-2 stalks celery diced
- 1 green bell pepper thinly sliced
- 8 oz mushrooms sliced (optional)
- 2 cloves garlic minced
- 3 tbsp tomato paste
- 1 15-oz can diced tomatoes
- 2 cups beef broth low sodium
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 tsp sugar
- celery seed pinch (optional)
- 2 tbsp cornstarch optional, for thickening
- 2 tbsp water for cornstarch slurry
Instructions
- Mix flour, salt, pepper, and garlic powder. Dredge the steak pieces thoroughly in the flour mixture.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the steaks on both sides until golden, then remove and set aside.
- Add onion, celery, bell pepper, and mushrooms to the same pan. Cook until softened, about 5–7 minutes. Stir in garlic last.
- Stir in tomato paste and cook for 1 minute. Add diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed.
- Return the steak to the pan, nestling it into the sauce. Cover and simmer on low heat for 90 minutes, flipping once halfway through.
- If desired, mix cornstarch with water and stir into the sauce. Simmer uncovered for 5 minutes until thickened.
Notes
Swiss steak tastes even better the next day as flavors deepen. Serve over mashed potatoes, rice, or egg noodles.