Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!
Swiss steak is one of those dishes I associate with comfort; I grew up eating this for dinner on Sunday evenings, and as I got older, it became one of those dishes I craved. These days it is a family favorite dinner option. We all love it for the incredible flavor, but also, as the grocery shopper for my family, I appreciate that an inexpensive cut of steak can become something so tender and delicious!
Swiss steak is often confused with Salisbury Steak, but there is a difference between the two. A Salisbury steak is made with ground beef and shaped into a patty while Swiss steak is actually steak! Salisbury Steak generally has a beef broth based gravy while Swiss steak has a tomato based gravy.
I cook this Swiss steak recipe in a dutch oven, but don’t worry if you don’t have a dutch oven! You can cook it in a frying pan and then transfer it to a casserole dish for baking, or you can put it in a crock pot for 7 to 8 hours to have dinner done when you come home from work.
When preparing your Swiss Steak, make sure you pound your steaks to tenderize them (I use a mallet style tenderizer). You can use round or chuck steaks, which are generally a tougher cut of meat, so the tenderizing process is important.
Believe me when I say there is nothing quite as nice as having a hot dinner that is packed with comfort from a great steak flavor with all of that creamy gravy!
Easy Swiss Steak
- 1 ½ pounds round steak
- ½ cup flour
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 2 tablespoons olive oil or as needed
- 2 onions chopped
- 2 carrots chopped
- 1 can diced tomatoes with juice 28 ounces
- 1 can beef broth 10 oz
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch optional, see note below
- Preheat oven to 350°F.
- Using a meat mallet, pound meat to ½″ thickness.
- Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
- Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
- Place onion & carrot in the bottom of the pot. Top with browned steaks.
- Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours.
- Serve over mashed potatoes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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first time I have made this husband says can you make it again. delicious and very easy
I made this last week. Great meal for a cold snowy night. Seasonings were perfect!
Just like mom used to make!
Excellent!! very yummy
Excellent…like my elementary school lunch in the 60’s. You did leave out salt in initial ingredient list.
I can’t wait to make this for family and friends