Description

Swiss Steak is a comforting, old-fashioned braised beef dish simmered in a rich tomato gravy with onions, garlic, and vegetables. Using affordable cuts of beef, it transforms into tender, flavorful perfection with slow cooking—ideal for Sunday dinners or cozy weeknights.

Ingredients

Scale

908 g (2 pounds) top round steak
65 g (½ cup) all-purpose flour
Salt and pepper to taste
75 ml (5 tablespoons) neutral oil, divided
2 large onions, chopped (approx. 300 g)
3 ribs celery, chopped (approx. 150 g)
1 large carrot, chopped (approx. 100 g)
5 cloves garlic, minced (approx. 15 g)
1 can (794 g / 28 ounces) plum tomatoes
300 ml (1¼ cups) low-sodium beef stock
13 g (1 tablespoon) sugar
15 ml (1 tablespoon) Worcestershire sauce
1 tsp coarsely ground black pepper

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Instructions

Cut steak into 4 portions and pound to ½-inch thickness. Season and dredge in flour.
Heat 2 tbsp oil in a heavy pan. Brown steaks on both sides and set aside.
Add remaining oil and sauté onions, celery, carrot, and salt for 10–15 minutes. Stir in garlic and cook 2 more minutes.
Add beef stock, scrape the pan, then add tomatoes, sugar, Worcestershire, and pepper. Simmer and season to taste.
Nestle steaks in the sauce. Cover and simmer on low for 1.5–2 hours, flipping every 30 minutes. Add water if needed.
Skim fat, garnish with parsley, and serve over mashed potatoes or noodles.

Notes

Pound the meat well for tenderness.

Don’t rush the braising—it enhances flavor and texture.

Add red wine before the stock for depth.

Leftovers improve with time and freeze beautifully.

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Braising
Cuisine: American