Why You’ll Love This Recipe
This Easy Swiss Steak recipe is the kind of comforting, reliable meal that never goes out of style. It transforms an affordable cut of beef into something tender, flavorful, and deeply satisfying through slow, gentle cooking. I appreciate this dish because it relies on simple pantry ingredients and straightforward techniques, yet the result feels hearty and complete. The beef becomes fork-tender, the tomato-based gravy turns rich and savory, and the onions add a subtle sweetness that ties everything together. I have made this recipe on busy weekdays as well as relaxed Sundays, and it always delivers consistent results. It is especially appealing if you enjoy classic home-style meals that pair well with mashed potatoes, rice, or buttered noodles. This version keeps the process easy without sacrificing flavor, making it perfect for both experienced home cooks and beginners looking for a dependable, comforting dinner option.
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Easy Swiss Steak Recipe: A Comforting Classic Made Simple
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
A comforting and budget-friendly Swiss steak made with tenderized beef simmered in a rich tomato-based gravy.
Ingredients
- 1 1/2 lb round steak, cut into serving pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Combine flour, salt, pepper, and paprika in a shallow dish.
- Dredge steak pieces in the flour mixture, coating well.
- Heat oil in a large skillet over medium heat.
- Brown steak on both sides, then remove and set aside.
- Add onion and bell pepper to the skillet and sauté until softened.
- Add garlic and cook for 30 seconds.
- Stir in diced tomatoes, beef broth, and Worcestershire sauce.
- Return steak to the skillet, cover, and reduce heat to low.
- Simmer for 1 1/2 hours or until steak is tender.
- Serve hot with mashed potatoes or rice.
Notes
- Round steak works best for this recipe.
- Slow simmering ensures tender meat.
- Can be made in a slow cooker on low for 6–8 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Round Steak
Round steak is ideal for Swiss steak because it becomes tender when slowly braised. Cutting it into portions and tenderizing it helps ensure even cooking.
All-Purpose Flour
Flour is used to coat the steak lightly, helping it brown properly and thicken the sauce as it cooks.
Salt
Salt enhances the natural flavor of the beef and balances the acidity of the tomatoes.
Black Pepper
Black pepper adds gentle warmth and depth without overpowering the dish.
Vegetable Oil
A neutral oil is best for browning the steak evenly and developing flavor at the start.
Onions
Sliced onions soften during cooking and add natural sweetness to the gravy.
Garlic
Garlic deepens the savory profile and complements the beef beautifully.
Diced Tomatoes
Tomatoes form the base of the sauce, providing moisture, acidity, and richness.
Beef Broth
Beef broth adds body and enhances the meaty flavor of the dish.
Paprika
Paprika contributes mild warmth and subtle smokiness, giving the gravy extra character.
Directions
Begin by seasoning the round steak with salt and black pepper, then lightly dredge it in flour, shaking off any excess. Heat the vegetable oil in a large, heavy skillet or Dutch oven over medium heat. Brown the steak pieces on both sides until golden, then remove them and set aside.
In the same pan, add the sliced onions and cook until softened and lightly golden. Stir in the garlic and cook briefly until fragrant. Add the diced tomatoes, beef broth, and paprika, scraping the bottom of the pan to release any browned bits. Return the steak to the pan, making sure it is mostly submerged in the sauce.
Reduce the heat to low, cover, and simmer gently for about 1½ hours, or until the steak is very tender. Stir occasionally to prevent sticking. Once done, taste and adjust seasoning if needed. Serve hot with your preferred side dishes.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people. Preparation time is about 15 minutes, with a cooking time of 1½ hours, allowing the beef to become tender and flavorful.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat or in the oven until warmed through. Adding a small splash of broth can help loosen the sauce.
Variations and Customizations
This Easy Swiss Steak recipe is highly adaptable. For added vegetables, sliced bell peppers or mushrooms can be added along with the onions. If you prefer a richer sauce, a spoonful of tomato paste can be stirred in during cooking. I have also made this dish in a slow cooker by transferring everything after browning and cooking it on low for 6 to 7 hours, which produces equally tender results.
For a slightly spicier version, a pinch of crushed red pepper flakes works well. If you enjoy herbs, adding thyme or bay leaves during simmering adds extra depth. These adjustments allow you to tailor the recipe to your preferences while preserving its comforting essence.
Nutrition and Dietary Info
This dish is naturally high in protein and can be part of a balanced meal when served with vegetables. It is dairy-free and can be adapted for lower sodium diets by using reduced-sodium broth.
Expert Tips & Customizations
Tenderizing the meat improves texture.
Slow cooking ensures maximum tenderness.
Deglazing the pan enhances flavor.
Resting briefly before serving thickens the sauce naturally.
FAQs
What cut of beef works best for Swiss steak?
Round steak is traditional, but chuck steak also works well.
Can I make this recipe in a slow cooker?
Yes, after browning, cook on low for 6 to 7 hours.
Why is it called Swiss steak?
The name refers to the tenderizing process rather than the country.
Can I freeze Swiss steak?
Yes, it freezes well for up to two months.
How do I thicken the sauce?
Simmer uncovered for a few minutes or add a small flour slurry.
Can I use fresh tomatoes?
Yes, chopped fresh tomatoes can be substituted.
What sides pair well with this dish?
Mashed potatoes, rice, or egg noodles are excellent choices.
Is this recipe gluten-free?
It can be made gluten-free by using a suitable flour alternative.
Can I add wine to the sauce?
A small amount of red wine can add depth if desired.
How do I prevent the steak from drying out?
Keep the heat low and ensure the steak remains covered during cooking.
Conclusion
This Easy Swiss Steak recipe is a dependable, comforting meal that proves simple ingredients can create remarkable results. With tender beef, rich gravy, and minimal effort, it is a timeless dish that fits perfectly into any home-cooked dinner rotation.
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