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The Best Old-Fashioned Swiss Steak Recipe

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★★★★★

4.7 from 105 reviews

A classic and hearty Old-Fashioned Swiss Steak recipe featuring tender cubed steak slow-baked in a rich tomato-based gravy with sautéed vegetables, perfect for a comforting family meal.

Ingredients

Scale

Meat and Coating

  • 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)

Cooking and Vegetables

  • 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 of cremini or white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can diced or stewed tomatoes (or use 1 pint of home-canned tomatoes)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 pinch celery seed (optional)

Thickening Agent

  • 2 tablespoons of water
  • 2 tablespoons cornstarch

Instructions

  1. Prepare the Coating: Preheat your oven to 325°F. In a large resealable plastic bag, combine the flour, salt, black pepper, and granulated garlic. Add the steak pieces a few at a time, shaking gently to coat each piece evenly. Set coated steaks aside.
  2. Brown the Steak: Heat the vegetable oil in a heavy, oven-safe pot or cast-iron Dutch oven over medium-high heat. Add the coated steaks and brown them well on both sides until a nice crust forms. Remove the browned steaks and place them on a plate.
  3. Sauté the Vegetables: Reduce heat to medium. In the same pot with the remaining oil and browned bits, add the diced onion, celery, sliced bell pepper, and mushrooms. Sauté for 6 to 7 minutes, stirring occasionally until the vegetables soften. Add more oil if needed. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
  4. Add Liquids and Seasonings: Pour in the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, sugar, and an optional pinch of celery seed. Stir gently, scraping the browned bits from the pot’s bottom to enhance flavor. Return the browned steaks to the pot, making sure they’re fully submerged in the tomato mixture.
  5. Bake the Swiss Steak: Cover the pot with a lid and place it in the preheated oven. Bake for 1½ to 2 hours, or until the meat becomes fork-tender and absorbs the rich flavors of the sauce.
  6. Thicken the Gravy: When the steaks are done, carefully remove the pot from the oven. Remove the steaks to a serving plate, leaving the gravy in the pot. Mix the cornstarch and water in a small bowl to create a slurry. Return the pot to a stovetop over medium heat and stir in the slurry. Bring the gravy to a gentle boil, stirring constantly until it thickens to your desired consistency.
  7. Serve: Spoon the thickened gravy over the steaks and serve alongside mashed potatoes, buttered egg noodles, or cooked white rice for a complete and savory meal.

Notes

  • For best results, use a heavy oven-safe pot or cast-iron Dutch oven to retain heat evenly during baking.
  • If using home-canned tomatoes, ensure they are flavorful and slightly crushed for better texture.
  • You can adjust the thickness of the gravy by adding more or less cornstarch slurry as needed.
  • Optional celery seed adds a subtle earthy flavor, but it can be omitted if unavailable.
  • Leftovers taste even better the next day as flavors continue to meld.

Keywords: Swiss steak, old-fashioned recipe, baked steak, comfort food, tomato gravy, cubed steak

Find it online: https://amayaharis.com/the-best-old-fashioned-swiss-steak-recipe/