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Old-Fashioned Swiss Steak

A classic comfort food recipe that transforms affordable cube steak into a fork-tender, savory masterpiece through braising in a rich tomato and vegetable gravy.
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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480

Ingredients
  

For the Steak
  • 2 pounds beef round steak or cube steak about 1/2 to 3/4 inch thick
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2-3 tbsp vegetable oil
For the Braising Sauce & Vegetables
  • 1 large yellow onion thinly sliced
  • 2 medium carrots peeled, 1-inch chunks
  • 2 stalks celery 1-inch chunks
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 14.5 oz can diced tomatoes undrained
  • 1.5 cups beef broth low-sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme or 3 sprigs fresh
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Heavy Dutch Oven or Large Pot
  • Meat Mallet
  • Shallow Dish (for dredging)
  • Wooden spoon
  • Measuring Cups/Spoons

Method
 

  1. Prepare steak: If using round steak, pound between plastic wrap to 1/2-inch thick. Cut into 4-6 portions. Pat dry.
  2. In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper. Dredge each steak piece thoroughly, shaking off excess. Let rest 5-10 mins.
  3. Heat oil in Dutch oven over medium-high heat. Sear steaks in batches, 3-4 mins per side, until deeply browned. Transfer to plate.
  4. Reduce heat to medium. Add onion, carrots, and celery to pot. Sauté 6-8 mins until softened. Add garlic and tomato paste; cook 1 min until fragrant.
  5. Pour in beef broth and Worcestershire, scraping up browned bits. Stir in diced tomatoes, thyme, and bay leaves. Bring to a simmer.
  6. Nestle seared steaks into sauce. Cover, reduce heat to low, and braise gently for 1.5 to 2 hours, until beef is fork-tender.
  7. Transfer steaks to platter. If sauce is thin, simmer uncovered for 10-15 mins to thicken. Discard bay leaves. Season to taste.
  8. Pour gravy and vegetables over steak. Garnish with fresh parsley. Serve hot over mashed potatoes or noodles.

Notes

For a thicker gravy, you can make a slurry of 1 tbsp flour mixed with 2 tbsp cold water and whisk it into the simmering sauce after removing the steak. Cook for 2-3 minutes to thicken. Leftovers keep wonderfully for 3-4 days in the fridge.