Swiss Steak Recipe

Ingredients needed to make the best Swiss steak

• All-purpose flour: Used to dredge the steak, creating a golden crust that also helps thicken the gravy.
• Salt, black pepper, and garlic powder: Seasons the flour mixture for perfectly seasoned meat.
• Cubed steak or round steak, tenderized: The star of the dish. Cube steak is already tenderized, but if using round steak, ask your butcher to run it through a tenderizer or pound it thin yourself.
• Avocado oil: A high-heat oil perfect for browning the steaks without burning.
• Onion: Diced and sautéed until soft, adding sweetness and depth to the gravy.
• Celery: Adds a subtle earthy flavor and texture to the vegetable base.
• Green bell pepper: Thinly sliced, it brings a mild, slightly sweet pepper flavor that complements the tomato gravy.
• Cremini or white button mushrooms: Sliced and sautéed until tender, they add an earthy, meaty texture.
• Garlic: Minced and added near the end of sautéing for a fragrant punch of flavor.
• Tomato paste: Concentrated tomato flavor that deepens the richness of the gravy.
• Diced or stewed tomatoes: The base of the gravy, adding tangy sweetness and body.
• Beef broth: Creates the braising liquid that keeps the meat moist and flavorful.
• Worcestershire sauce: Adds umami and a subtle tang that enhances the overall depth.
• Dried thyme: A classic herb that pairs beautifully with beef and tomatoes.
• Sugar: A pinch balances the acidity of the tomatoes.
• Celery salt: A secret weapon that adds a savory, slightly salty note.
• Cornstarch and water: Combined into a slurry to thicken the gravy at the end.

How do you make this Swiss steak recipe? 

Prepare and brown the steak:

1. Preheat your oven to 325°F.
2. In a large resealable plastic bag, combine the flour, salt, pepper, and garlic powder. Add the steak pieces a few at a time, shaking gently to coat them evenly. Set the coated steaks aside.
3. Heat the avocado oil in a heavy oven-safe pot or cast-iron Dutch oven over medium-high heat. Brown the steaks on both sides until a nice crust forms, then transfer them to a plate.

Sauté the vegetables:

1. Lower the heat to medium, then add the onion, celery, bell pepper, and mushrooms to the same pot. Sauté for 6-7 minutes, stirring occasionally, until the vegetables soften. Add a little more oil if needed.
2. Stir in the garlic and tomato paste; cook for another minute until fragrant.

Build the gravy and braise:

1. Pour the diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery salt into the pot. Stir gently, scraping up the flavorful browned bits from the bottom.
2. Return the browned steaks to the pot, making sure they’re fully submerged in the sauce.
3. Cover and bake in the preheated oven for 1½ to 2 hours, until the meat is fork-tender.

Thicken the gravy and serve:

1. Once done, carefully remove the pot from the oven and transfer the steaks to a plate, leaving the gravy in the pot.
2. In a small bowl, combine the cornstarch and water to create a slurry. Stir this into the gravy.
3. Place the pot back on the stovetop and bring the gravy to a gentle boil over medium heat, stirring constantly until it thickens.
4. Serve the steaks generously topped with gravy alongside mashed potatoes, buttered egg noodles, or cooked white rice.

Sandy’s tips and substitutions:

• Slow cooker method: After browning the meat and sautéing the vegetables as described, transfer everything to your slow cooker. Reduce the beef broth to 1 cup. Cook on LOW for 6-8 hours until the meat is tender. Thicken the gravy with the cornstarch slurry before serving.
• Stovetop method: After browning the steaks and vegetables, simmer covered on low heat for about 1½-2 hours, checking occasionally, until the meat reaches desired tenderness. Thicken the gravy as described above.
• Make ahead: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezer-friendly: Swiss steak freezes beautifully. Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Taste to test: The gravy is the heart of this dish, so taste it before serving. Adjust the salt, pepper, or a splash of Worcestershire if needed to suit your preferences.
• Use different vegetables: Feel free to swap in whatever vegetables you have on hand, such as carrots, parsnips, or even a handful of frozen peas added at the end would all work well.