Introduction

Swiss steak is a comforting, tender beef dish simmered in a rich tomato-based gravy with vegetables. This old-fashioned recipe transforms inexpensive cubed steak into a hearty meal perfect for family dinners. Slow-baked and smothered in flavorful sauce, it’s both satisfying and easy to prepare.

A blue speckled frying pan filled with a thick stew that has five large pieces of meat partially covered in a chunky brown sauce. The sauce has visible bits of red and green peppers and pieces of mushrooms scattered throughout. The pan sits on a white marbled surface with a wooden spatula resting beside it and a green and white checkered cloth peeking out from underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
2 pounds cubed steak or round steak (cut into serving-size pieces if necessary)
1/4 cup vegetable oil (or other high-temperature cooking oil)
1 onion, diced
1–2 stalks celery, diced
1 green bell pepper, thinly sliced
8 ounces cremini or white button mushrooms, sliced
2 cloves garlic, minced
3 tablespoons tomato paste
1 (15-ounce) can diced or stewed tomatoes (or 1 pint home-canned tomatoes)
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1 teaspoon sugar
1 pinch celery seed (optional)
2 tablespoons water + 2 tablespoons cornstarch

Instructions

Step 1: Preheat your oven to 325°F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add the steak pieces a few at a time and shake gently to coat evenly. Set aside.
Step 2: Heat vegetable oil in a heavy, oven-safe pot or cast-iron Dutch oven over medium-high heat. Brown the coated steaks on both sides until a crust forms, then transfer to a plate.
Step 3: Lower heat to medium. Add onion, celery, bell pepper, and mushrooms to the pot. Sauté for 6–7 minutes, stirring occasionally until vegetables soften. Add more oil if needed. Stir in garlic and tomato paste, cooking for another minute until fragrant.
Step 4: Pour in diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. Stir gently, scraping browned bits from the pot bottom. Return steaks to the pot, submerging them in the sauce.
Step 5: Cover and bake in the oven for 1½ to 2 hours, until the meat is fork-tender. Remove from oven and transfer steaks to a plate, leaving the gravy in the pot.
Step 6: Mix cornstarch and water to make a slurry. Stir the slurry into the gravy. Place the pot on the stovetop and bring to a gentle boil over medium heat, stirring constantly until the gravy thickens.
Step 7: Serve steaks generously topped with gravy alongside mashed potatoes, buttered egg noodles, or cooked white rice.

Tips & Variations

For extra flavor, marinate the steak in a bit of Worcestershire sauce and garlic before dredging with flour.
If you prefer a thicker gravy, add a bit more cornstarch slurry gradually until desired consistency is reached.
Swap cremini mushrooms for shiitake or portobello for a different taste and texture.
Use fresh herbs like thyme or parsley in place of dried for a brighter flavor.

Storage

Store leftover Swiss steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water to loosen the gravy if it thickens too much during refrigeration.

How to Serve

The image shows a round wooden plate filled with a comforting meal. There is a base layer of creamy white mashed potatoes on the right side of the plate, soft and slightly textured. On top of the mashed potatoes and spreading over the left side of the plate, there is a thick layer of rich brown gravy with visible chunks of vegetables like mushrooms and carrots, plus some meat pieces. At the top left of the plate, there is a small pile of bright green peas, round and fresh-looking. The plate rests on a checkered cloth with green and white squares, and behind it, two clear mason jars sit on a white marbled surface with a green tomato in the far background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What cut of meat works best for Swiss steak?

Cubed steak or round steak works well as they become tender when slow-cooked. Avoid very lean or tough cuts that don’t soften with baking.

Can I make this recipe in a slow cooker?

Yes, after browning the steak and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the meat is tender.