If you haven’t tried Swiss steak before, you are missing out! It is truly comfort food at its best. Don’t be surprised if your family starts hovering around the kitchen once the amazing aroma of this dish starts filling your house.
What is Swiss Steak?
Swiss steak is a nostalgic, old-fashioned recipe that is made from an inexpensive cut of meat which is then slowly braised in a rich tomato beef gravy until the meat becomes fall-apart tender. You’re probably thinking that it must be a dish from Switzerland, but that’s not the case at all! ‘Swiss’ actually refers to the method of pounding the steak with a meat tenderizer until thin. Pounding the meat breaks up the tough fibers so that the steak becomes softer and easier to chew when cooked slowly. I usually serve this dish with some creamy mashed potatoes and green beans on the side for the ultimate comfort meal.
Why You’ll Love This Recipe
Simple and hearty – you can turn to this recipe again and again when you’re looking for a satisfying, filling meal of meat and vegetables. Easy and straightforward – it doesn’t take long to sear the steaks and cook the veggies before leaving everything to slow cook for a while, hands off. Tender, slow-cooked beef – braise the steaks until they’re soft, tender, and melt-in-your mouth.
key ingredients
This recipe uses common ingredients and pantry staples to make an economical meal that is full of rich flavor. Here’s what you’ll need: Complete list of ingredients and amounts can be found in the recipe card below.
Steak: I use bottom round, but there are a few cuts of meat that will work in this recipe. Typically, tougher meat cuts work well because you will be using the ‘swissing’ method to tenderize them. Any inexpensive cut like cube steak, top round, chuck, or beef shoulder would work here. Seasoned flour: I stick to a simple blend of all-purpose flour, paprika, garlic, and onion powders. The flour helps to thicken the sauce. Vegetables: I use carrots, onions, garlic, and diced tomatoes. Use canned tomatoes, including juice. Beef broth: Use store-bought or you can make your own. I have a great recipe for flavorful homemade beef bone broth that will boost the nutrients in this recipe by a lot. It does take some time to make, but planning ahead is worth it! Worcestershire sauce: This liquid condiment has a salty, tangy flavor. It goes really well with beef.
How To Make Swiss Steak
This easy-to-follow recipe is quick to prepare and then everything simmers on the stove for a couple of hours until the meat is incredibly tender.
Recipe Tips
When possible, it’s nice to buy a whole roast and slice it into 3/4″ steaks or even bite-size pieces and pound it yourself to 1/2″ thickness. This way you can choose the best roast available and if you don’t end up using the whole thing, you can always freeze the rest for later. If you’re avoiding wheat flour, coat the steak with the seasoning leaving out the flour, and then use a couple of tablespoons of tomato paste to help thicken the sauce. Sear the steaks in batches so you get good caramelization on the outside. If the meat is crowded in the pan, the steaks will steam instead of sear. If the sauce is too thick, thin it out with a splash of beef broth or water.
Can you cook Swiss steak in the oven?
You sure can! Preheat your oven to 350℉/177℃ and prepare the steaks up until step 4 above. Add the meat to the veggies, pushing it down, then cover with a lid or piece of foil and bake in the oven for 1 ½ – 2 hours until tender. Let the steak rest for a few minutes before serving.
Can you cook Swiss steak in a slow cooker?
The slow cooker version is great for days when you want to set it and forget it! Sear the steaks (up to step 3 in the instructions above), add them to the slow cooker, then add the remaining ingredients. Cook on LOW for 8 hours or on HIGH for 5 hours.
Storing Tips
Let your leftovers cool before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, place the Swiss steak on a microwavable plate and heat it in the microwave on medium power in 30-second intervals until warmed through. Using a medium setting helps prevent the meat from drying out. Feel free to add a splash of water to the sauce to loosen it. Swiss steak also freezes well. Cool the steaks to room temperature then put them into a freezer-safe container or zip-top bag and freeze for up to 3 months. Let the steaks thaw in the refrigerator for 24 hours before reheating.
What To Serve With Swiss Steak
My go-to side dish for this smothered Swiss steak recipe is creamy mashed potatoes and if you’re looking for something vegan and dairy free, my Whole30 mashed potatoes are a great option. Potatoes are perfect for soaking up the rich tomato gravy. Mushroom rice, buttered noodles, or blanched broccoli are also excellent side dish options that you can prepare while the steak is braising.
What’s the difference between Swiss steak and Salisbury steak?
A lot of people confuse the two dishes, but they are very different! Swiss steak is made with tenderized steak that has been pounded thin. Everything then simmers in a tomato sauce. Salisbury steak, on the other hand, is made with patties of ground beef which are smothered in beef gravy. Both dishes are delicious, just different!
Is Swiss steak from Switzerland?
It’s actually not! Swissing is a term used to describe the tenderizing method used to make the tougher cuts of meat soft and melt in your mouth.
Can I make Swiss steak in advance?
The great thing about this dish is that it tastes even better the next day as the flavors have a chance to mingle. If you make it on the stovetop, store it in the fridge to reheat the next day. If you’re making it in the oven or the slow cooker, you can assemble the ingredients the day before, cover them, and store them in the fridge until you’re ready to cook everything.
Is cube steak and Swiss steak the same thing?
Yes, cube steak is another name for the same thing. The technique for tenderizing round steak is known as “cubing” or “swissing” so both names fit.
What part of the cow is Swiss steak?
Swiss steak is usually made from bottom round or top round (cut from the leg) or from chuck (cut from the shoulder), slow cooked until tender.
I hope you and your family enjoy this comforting meal as much as I do! Pin it for more people to enjoy too!
© Little Sunny Kitchen
