Swiss Steak Recipe
This Best Swiss Steak is tender, flavorful, and smothered in a rich tomato gravy with onions, peppers, and mushrooms. A comforting, hearty meal perfect for weeknights or Sunday dinners!
Ingredients
For the steak:
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 2 pounds cubed steak or round steak, tenderized
- ¼ cup avocado oil
- 1 onion, diced
- 2 stalks celery, diced
- 1 large green bell pepper, thinly sliced (or 2 small)
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 15 oz can diced or stewed tomatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- ½ teaspoon dried thyme
- 1 teaspoon sugar
- ½ teaspoon celery salt
For the slurry:
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Preheat your oven to 325°F.
- 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.
- 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.
- 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.
- Stir in the garlic and tomato paste; cook for another minute until fragrant.
- 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.
- Return the browned steaks to the pot, making sure they're fully submerged in the sauce.
- Cover and bake in the preheated oven for 1½ to 2 hours, until the meat is fork-tender.
- Once done, carefully remove the pot from the oven and transfer the steaks to a plate, leaving the gravy in the pot.
- In a small bowl, combine the cornstarch and water to create a slurry. Stir this into the gravy.
- Place the pot back on the stovetop and bring the gravy to a gentle boil over medium heat, stirring constantly until it thickens.
- Serve the steaks generously topped with gravy alongside mashed potatoes, buttered egg noodles, or cooked white rice.
Notes
Sandy’s tips:
- 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.
- 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.
Nutrition Facts
Calories: 365kcal, Carbohydrates: 15g, Protein: 38g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 95mg, Sodium: 924mg, Potassium: 935mg, Fiber: 2g, Sugar: 4g, Vitamin A: 264IU, Vitamin C: 21mg, Calcium: 62mg, Iron: 5mg