Amazing Swiss Steak

This braised Swiss Steak smothered in its savory onion and tomato gravy is a cool weather favorite at my house.  It’s familiar, comforting, and the flavorful beef is wonderfully tender.  I always serve it with some sort of starchy vehicle to transport every last bit of gravy into our mouths.  (LCK motto: No gravy left behind, ever.)

Despite the name, Swiss Steak has nothing to do with Switzerland.  “Swissing” is the method used for tenderizing the meat.  If the butcher has run round steak through the swissing machine, it will be labeled “cubed steak”.  There will be little cuts all through it, making the surface look like the meat is made up of little cubes.  If you can’t find cubed steak, choose round steak about ½” thick.  If you ask nicely, the butcher may run it through the swissing machine for you.  If not, you’ll need to pound it well with a meat mallet to break down the tough muscle fibers.

Beyond that, you’ll lightly dredge the steak pieces in seasoned flour, brown them quickly, cover them with onion, canned tomato, and a dash of Worcestershire sauce.  Make it in an ovenproof Dutch oven or another covered oven-proof pan.  After two hours in a slow oven, you’ll have fork-tender Swiss Steak that your whole family will love.    And with all those onions and tomatoes, you don’t even need an extra vegetable if you’d reather not make one.

It’s so easy!  And your house will smell absolutely great.

Print Recipe

Swiss Steak

Equipment

• Dutch oven or oven-proof pan with a lid
• Meat mallet if you can't find cubed steak

Ingredients

• 1½ lbs. beef cubed steak, or round steak ½" thick
• ½ cup flour
• 1½ t. salt
• 1½ t. pepper
• 3 T. olive oil
• 1 onion, halved and thinly sliced
• 1 15 oz. can diced tomatoes, undrained
• 2 t. Worcestershire sauce, or to taste
• ½-1 cup beef broth, optional

Instructions

• Preheat oven to 325°. If starting with round steak instead of cubed steak, pound it thoroughly with a meat mallet. Cut the steaks into serving-sized pieces.
• Combine the flour, salt, and pepper. Dredge each piece of beef. Heat the oil over medium heat in a Dutch oven or oven proof skillet with a lid. Working in batches, brown the steaks until well colored on both sides.
• When all steaks are browned, return to the pot. Add the onion, canned tomatoes, and Worcestershire sauce. Cover and put the pot in the oven. Cook for 2 hours or until fork-tender.
• If you'd like more gravy or a thinner gravy, remove the steaks to a serving plate while the pot is still hot. Whisk in the optional broth a quarter cup at a time until you reach the consistency you want.