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! 🥩🍅
