Swiss Steak Recipes

Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!

Swiss steak is one of those dishes I associate with comfort; I grew up eating this for dinner on Sunday evenings, and as I got older, it became one of those dishes I craved. These days it is a family favorite dinner option. We all love it for the incredible flavor, but also, as the grocery shopper for my family, I appreciate that an inexpensive cut of steak can become something so tender and delicious!

Swiss steak is often confused with Salisbury Steak, but there is a difference between the two. A Salisbury steak is made with ground beef and shaped into a patty while Swiss steak is actually steak! Salisbury Steak generally has a beef broth based gravy while Swiss steak has a tomato based gravy.

I cook this Swiss steak recipe in a dutch oven, but don’t worry if you don’t have a dutch oven! You can cook it in a frying pan and then transfer it to a casserole dish for baking, or you can put it in a crock pot for 7 to 8 hours to have dinner done when you come home from work.

When preparing your Swiss Steak, make sure you pound your steaks to tenderize them (I use a mallet style tenderizer). You can use round or chuck steaks, which are generally a tougher cut of meat, so the tenderizing process is important.

Believe me when I say there is nothing quite as nice as having a hot dinner that is packed with comfort from a great steak flavor with all of that creamy gravy!

Easy Swiss Steak

Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!

Prep: 15min

Total: 195min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 439 kcal, Carbohydrate 31 g, Protein 42 g, Fat 15 g, Saturated Fat 3 g, Cholesterol 107 mg, Sodium 456 mg, Fiber 4 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 ½ pounds round steak
• ½ cup flour
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• 2 tablespoons olive oil (or as needed)
• 2 onions (chopped)
• 2 carrots (chopped)
• 1 can diced tomatoes with juice (28 ounces)
• 1 can beef broth (10 oz)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch (optional, see note below)

Instruction:

1. Preheat oven to 350°F.
2. Using a meat mallet, pound meat to ½″ thickness.
3. Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
4. Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
5. Place onion & carrot in the bottom of the pot. Top with browned steaks.
6. Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours.
7. Serve over mashed potatoes.

Swiss Steak

For dinner tonight, try Alton Brown’s Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.

Prep: 0 45min0

Total: 0 3h15min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 478, Fat 28g, Saturated Fat 8g, Carbohydrate 20g, Fiber 3g, Sugar 4g, Protein 35g, Cholesterol 113mg, Sodium 815mg

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

Instruction:

1. Preheat the oven to 325 degrees F.
2. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
3. Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
4. Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Pioneer Woman’s Swiss Steak Recipe

Pioneer Woman’s Swiss steak recipe includes steaks that are simmered in a delicious, tomatoey sauce until they are melt-in-your-mouth tender. They are particularly wonderful with mashed potatoes or noodles, which can soak up the sauce.

Prep: 30min

Total: 2h10min

Yield: 4

Nutrition Facts: calories 351 cal

Ingredients:

• 2 Ib beef bottom round, trimmed of excess fat
• 2 teaspoon 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 of celery, chopped
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can of diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth

Instruction:

1. Preheat the oven to 325 F.
2. Slice the meat 1/2-inch thick with the grain and season with salt and ground black pepper on both sides.
3. Fill a pie pan with the flour.
4. Dredge both sides of the slices of meat in the flour until coated.
5. Use a needle meat tenderizer to tenderize the meat until each slice is 1/4-inch thick.
6. Put the slices aside and dredge them with the flour again until coated on both sides.
7. Set a 4 to 5-quart Dutch oven over medium-high heat with the vegetable oil or bacon drippings.
8. Add the steaks to the Dutch oven once the oil begins to shimmer, being careful not to crowd the Dutch oven.
9. Cook until golden brown, about 2 minutes on each side.
10. Once all the steaks have been browned, remove them to a plate.
11. After removing the last steaks from the pot, add the onions, garlic, and celery, and cook them for 1 to 2 minutes.
12. Stir the tomato paste into the mixture. Then, add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth, and stir well.
13. Add the meat back to the pot, submerging it in the liquid.
14. Place the pot on the middle rack of the oven and cover it.
15. Bake until the meat is tender, about 1 1/2 to 2 hours.
16. Serve and enjoy with your favorite sides.

THE BEST Swiss Steak Recipe -Old Fashioned Southern Cooking

FAQ

What cut of meat is Swiss steak?

What’s the difference between Swiss steak and Salisbury steak?

Why is my Swiss steak tough?

What goes good with Swiss steak?

• Steamed Vegetables. Vegetables are perfect side items for a meat-based dish as it helps to even out the nutrients. …
• Corn on the Cob. …
• Rice Pilaf. …
• Mashed Potatoes. …
• Sauteed Green Beans. …
• Bacon and Brussels Sprouts. …
• Sweet Potatoes Fries.

Is Swiss steak the same as cube steak?