Introduction

Old-Fashioned Swiss Steak is a timeless comfort dish that takes inexpensive cuts of beef and transforms them into a tender, flavorful meal. The beef is slowly braised with onions, celery, peppers, and a savory tomato-based sauce until it practically melts in your mouth. It’s perfect for Sunday dinners, family gatherings, or whenever you crave a hearty, old-fashioned home-cooked meal.

Ingredients

• 2 lbs beef round steak (about 1-inch thick)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 2 stalks celery, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Trim excess fat from the steak and cut into serving-size pieces.
2. In a shallow dish, combine flour, salt, and pepper. Dredge each piece of steak in the mixture, coating well.
3. Heat oil in a large skillet over medium-high heat. Brown the steak on both sides, then transfer to a large Dutch oven or deep baking dish.
4. In the same skillet, add onion, celery, bell pepper, and garlic. Cook for 3–4 minutes until softened.
5. Stir in diced tomatoes, beef broth, Worcestershire sauce, and thyme (if using). Bring to a gentle simmer.
6. Pour the sauce and vegetables over the steak. Cover tightly and bake at 325°F (160°C) for about 1.5 to 2 hours, or until the beef is fork-tender.
7. Garnish with fresh parsley if desired. Serve hot with mashed potatoes, rice, or buttered noodles.

Description

This Old-Fashioned Swiss Steak delivers deep, comforting flavors from slow cooking. The braising process tenderizes the beef while infusing it with the sweet tang of tomatoes and the earthy taste of sautéed vegetables. It’s a satisfying dish that tastes even better the next day as the flavors continue to develop.

Tips

• Use round steak or chuck for best results; slow cooking makes them melt-in-your-mouth tender.
• Add a splash of red wine to the sauce before baking for extra flavor.
• Carrots or mushrooms make great additions to the braising mix.
• Prepare a day ahead for deeper flavor—simply reheat before serving.

Correction

• Do not boil the beef while braising—gentle heat is key to keeping it tender.
• Avoid over-thickening the sauce before baking; it will reduce and concentrate during cooking.

Enjoy

Serve your Old-Fashioned Swiss Steak with creamy mashed potatoes, crusty bread, or buttered egg noodles. Pour over extra sauce for a rich, homey finish and enjoy a plate of true comfort food just like Grandma used to make.