Old-Fashioned Swiss Steak

Old-Fashioned Swiss Steak

A comforting, slow-braised classic with tenderized round steak smothered in a rich tomato gravy. Perfect with mashed potatoes!

Ingredients

• 2 lbs (900g) beef round steak, 1-inch thick
• ½ cup (65g) all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp vegetable oil
• 1 large onion, sliced
• 2 celery stalks, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1️⃣ Prep the Steak

• Cut steak into 4 portions. Mix flour, paprika, garlic powder, onion powder, salt, and pepper. Pound steak with a meat mallet to ½-inch thickness. Dredge in seasoned flour.

2️⃣ Brown the Meat

• Heat oil in a Dutch oven over medium-high heat. Sear steaks 3–4 minutes per side until golden. Remove and set aside.

3️⃣ Sauté Veggies

• In same pot, cook onion, celery, and carrots 5 minutes until softened. Add garlic, cook 1 minute.

4️⃣ Simmer

• Add tomatoes, tomato sauce, broth, Worcestershire, thyme, and bay leaf. Return steaks to pot, spooning sauce over top.

5️⃣ Braise

• Cover and simmer on low heat 1.5–2 hours (or bake at 325°F/165°C) until meat is fork-tender.

6️⃣ Serve

• Discard bay leaf. Serve steaks with gravy over mashed potatoes, egg noodles, or rice.

Tips

✔ For extra tenderness: Braise up to 3 hours on very low heat.
✔ Make ahead: Flavors deepen when refrigerated overnight.
✔ No Dutch oven? Use a deep skillet + foil cover.

This Depression-era recipe transforms tough cuts into melt-in-your-mouth comfort food! 🥩🍅