There’s just something comforting about a meal that’s been around for generations — the kind that fills your kitchen with savory smells and brings everyone to the table without having to say a word. That’s exactly what you get with Old-Fashioned Swiss Steak.
This dish is all about slow-cooked, tender beef smothered in a rich tomato-based gravy with onions, peppers, and mushrooms. It’s the kind of meal that feels like a warm hug at the end of the day. Serve it over mashed potatoes, buttered noodles, or rice, and you’ve got classic comfort food at its best.
What Is Swiss Steak?
Despite the name, this dish isn’t Swiss at all. The “Swiss” in Swiss Steak refers to the process of tenderizing the meat — often done with a meat mallet or by running it through a machine that softens it. It’s usually made with cube steak or round steak and cooked low and slow in a flavorful sauce until it’s fall-apart tender.
Why You’ll Love This Recipe
- Budget-friendly – uses inexpensive cuts of beef and pantry staples
- Classic comfort – hearty and homey, just like Grandma used to make
- Make-ahead friendly – tastes even better the next day
- Versatile – great with potatoes, rice, or noodles
- Easy to adapt – stovetop, oven, or slow cooker all work
Ingredients You’ll Need
- Cube steak or round steak – thinly sliced and tenderized
- Flour and seasonings – for coating and browning the steak
- Onions, bell peppers, celery, and mushrooms – for flavor and texture
- Garlic and tomato paste – to deepen the sauce
- Diced tomatoes and beef broth – the base of that rich gravy
- Worcestershire sauce and thyme – for a savory kick
- Cornstarch slurry – to thicken the sauce at the end (if needed)
How to Make Old-Fashioned Swiss Steak
1. Coat and brown the steak
Toss the steak in a mix of flour, salt, pepper, and garlic powder. Brown the pieces in a large pot or Dutch oven until golden. This adds lots of flavor to the dish.
2. Sauté the veggies
Remove the steak and sauté the onions, peppers, celery, and mushrooms in the same pot. Stir in garlic and tomato paste and let it cook for a minute or two.
3. Build the sauce
Add diced tomatoes, broth, Worcestershire sauce, thyme, and a pinch of sugar. Scrape up the browned bits from the bottom — that’s where the flavor is.
4. Simmer low and slow
Return the steak to the pot, making sure it’s covered in sauce. Cover and cook in the oven or on the stove until the meat is fork-tender — about 1½ to 2 hours.
5. Thicken the gravy
If the gravy needs thickening, stir in a cornstarch slurry and simmer gently until thick.
6. Serve and enjoy
Spoon the steak and sauce over mashed potatoes, rice, or noodles. It’s pure comfort on a plate.
Helpful Tips
- Brown the meat well — it’s worth the extra few minutes for that flavor
- If your meat isn’t very tender, let it simmer a little longer
- Don’t skip the sugar — it balances out the acidity of the tomatoes
- Store leftovers in the fridge for up to 3 days or freeze for later
Old-Fashioned Swiss Steak Recipe
Ingredients
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 lbs cube steak or round steak sliced
- ¼ cup vegetable oil
- 1 onion diced
- 1 –2 stalks celery diced
- 1 green bell pepper thinly sliced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 3 tbsp tomato paste
- 1 15 oz can diced tomatoes
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- 1 tsp sugar
- Pinch of celery seed optional
- 2 tbsp cornstarch + 2 tbsp water optional, for thickening
Instructions
- Preheat oven to 325°F (165°C).
- Coat steaks in flour, salt, pepper, and garlic powder. Brown in oil in a large oven-safe pot. Remove and set aside.
- Sauté onion, celery, pepper, and mushrooms in the same pot. Add garlic and tomato paste; cook 1–2 minutes.
- Add tomatoes, broth, Worcestershire, thyme, sugar, and celery seed. Stir and return steak to pot.
- Cover and bake for 1½ to 2 hours, until steak is fork-tender.
- Optional: Thicken gravy by mixing cornstarch with water, stirring it into the pot, and simmering until thickened.
- Serve hot over mashed potatoes, egg noodles, or rice.
Notes
- Want a shortcut? Use a slow cooker. Just reduce broth to 1 cup and cook on low for 6–8 hours.
- This recipe freezes well — store cooled leftovers in a freezer-safe container for up to 2 months.
- Great with peas, carrots, or a simple salad on the side.
