If there ever was a dish that immediately brings back wonderful childhood memories of the holidays and visiting grandma and grandpa in Kansas, this would be it.
The process of braising (low-heat cooking in liquid) allows you to choose an inexpensive cut of beef, such as bottom round, and turn it into a fork-tender steak or roast. And the robust tomato sauce is unbelievably delicious poured all over the top. Perfect for serving with Grandma’s Amazing Mashed Potatoes.
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Choosing the Right Steak
There is no need to spend a lot of money when selecting a cut of beef for this dish.
Typically, Swiss steak is made with bottom round. Round steaks, or roasts, come from the hind leg of the cow, and therefore, because it’s high activity muscle, it’s going to be a tougher cut.
You can purchase a bottom round roast and slice ½-inch cutlets from it, or you can ask your butcher to cut you a ½ to 1-inch thick round roast. You can cut the roast into slices, or cook the roast whole.
EXPERT TIP: Top round is perfectly acceptable, too. In fact, it’s a little more tender than bottom round. You could also use a chuck roast or sirloin, too. We don’t recommend using thin round steak cutlets that have been tenderized. They will literally turn to mush during the braising process.
Searing the individual cuts (or 1-inch thick roast) before braising helps to create a slightly crispy exterior and locks in the flavor.
How To Make
This is actually a very straightforward recipe with easy-to-find ingredients. Here’s what you’ll need:
- Bottom round beef (cutlets or 1½-inch thick roast)
- Salt and pepper
- All-purpose flour
- Bacon grease or vegetable oil
- Onion
- Carrot
- Celery
- Garlic
- Tomato paste
- Beef broth
- Tomatoes
- Dried thyme
- Dried oregano
- Bay leaves
- Worcestershire sauce
After searing the beef in hot bacon grease or vegetable oil, you’ll need to remove it from the pot (preferably a large Dutch oven with a lid) and set it aside.
Add the chopped onion, carrots, and celery and cook until softened, about 5 minutes. This is called a mirepoix.
The sauce comes together very quickly. Stirring the tomato paste into the cooked vegetables helps to deepen the flavor profile.
All the other ingredients are now blended in.
Nestle the seared meat into the sauce and cover.
EXPERT TIP: If you are cooking individual steaks or cutlets, the cooking time is 90 minutes. If you are cooking it as one piece of meat, the cooking time will be about 2 hours and 15 minutes. The meat should be fork-tender once it’s ready.
Slow-Cooker Swiss Steak
Preparing this dish in your slow cooker is easy and so simple.
- Flour and season the steaks as indicated in this recipe.
- Sear the steaks in a skillet in the bacon grease. Remove them, and then cook the onions, carrots, and celery for a few minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Add all ingredients to the slow-cooker, nestling the steaks into the liquid.
- Cook on LOW for 8 to 10 hours.
Instant Pot Swiss Steak
Preparing the dish in your Instant Pot is a snap, too.
- Flour and season the steaks. Sear in the bacon grease on the SAUTÉ setting. Remove from the pot.
- Cook the onions, carrots, celery, and then garlic on the SAUTÉ setting.
- Stir in the tomato paste and cook for 2 minutes.
- Add all of the ingredients back into the pot.
- Pressure cook on HIGH for 20 minutes and then allow the steam to release naturally for 10 minutes, then quick release.
How To Serve
This dish is a spectacular weeknight meal, but it is also a wonderful dish to serve to guests.
Our Best Mashed Potatoes make the most amazing bed for the steak and that incredible sauce. Homemade Dinner Rolls round out the meal in pure comfort food fashion.
The dish is also really great served over Perfectly Steamed Rice. Anything that will soak up that amazing sauce is perfection!
EXPERT TIP: The steaks can be placed on a serving platter with about half of the sauce poured over the top. Or, if the meat has not been cut into individual servings, place the roast on the platter and cover it with sauce. Be sure to leave enough sauce to pass at the table. Your guests will love adding the sauce to their mound of potatoes and even more on the steak.
How To Store
Leftovers will keep in the refrigerator for up to 1 week. The entire dish can be frozen for up to 2 months. Thaw and reheat in the oven or on the stove until heated through.
MAKE AHEAD: The entire dish, up to just before going into the oven, can be made up to 24 hours in advance. Simply cover the pot and place it in the fridge. Allow the pot to sit out on the counter for about 30 minutes to 1 hour before baking. Or, add an additional 15 to 20 minutes of baking if no time to allow the dish to come to room temperature.
This dish is comfort food at its very best.
There is truly something magical about this dish. And if you love this classic dish, you’ll probably love our Classic Salisbury Steaks with Mushroom Gravy!
In the meantime, but, when we make Swiss Steak, those cherished memories of being with family members that we only see once a year during the holidays come rushing back.
The smell alone is something to behold. And then that first bite. Sense memory and tastebud elation overload!
Ready to make one of our favorite dishes from Grandma’s recipe box? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Swiss Steak
Equipment
- Large sturdy pot with lid (a Dutch oven works well).
Ingredients
- 2 lb bottom round steak ½" to 1" thick, whole or cut into steaks
- Kosher salt and black pepper
- 1 cup all-purpose flour
- 2 tablespoon bacon grease or vegetable oil
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 28 oz can tomatoes whole, drained
- 1½ cup beef broth
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 tablespoon Worcestershire
- 2 bay leaves
- 2 tablespoon parsley fresh, chopped
Instructions
- Preheat oven to 325°F.
- Season the meat all over with salt and pepper. Place the flour on a large plate or platter. Dredge the meat in the flour, shaking off the excess.
- Use a mallet, or any blunt object, to pound the flour into the meat and to thin the meat to about ¼ inch in thickness. Dredge in the flour once again, shaking off any excess.
- Heat the bacon grease (or oil) in a large pot (with lid) over medium-high heat. Working in a couple of batches, add the prepared steaks to the pot. Cook until browned on the underside, about 2 to 3 minutes. Flip and cook until both sides are nicely browned and slightly crisp, about 4 to 5 minutes total. Repeat with remaining steaks. Set aside.
- Add the onions, carrots, and celery to the pot and cook until soft, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
- Stir in the tomato paste and cook for about 2 minutes.
- Use your hands to squeeze the tomatoes into the mixture. Add the beef broth, thyme, oregano, Worcestershire sauce, bay leaves, 1½ teaspoon salt, and 1 teaspoon black pepper.
- Nestle the steaks into the liquid and press so they are submerged.
- Cover the pot and place it in the oven. If you went with cutlets/steaks, roast for 1½ hours. If you opted for one whole piece of meat, then cook for about 2¼ hours, or until the meat is very tender when pierced with a fork.
- Remove from oven and carefully transfer the steaks (or roast) to a platter and then pour about half of the sauce over the top. Serve the remaining sauce tableside. Garnish with chopped parsley.
Eric D. says
Hi, I want to try this but I’m confused about one of the instructions. You mention having the steak cut into 1/2″ to full inch slices, but in the instructions you say to pound it to a 1/4″ thickness with a mallet. I’m questioning this only because in the photos you included, the steak pieces look much thicker, as if they weren’t pounded thinner with a mallet. Do they have to be pounded to a thinner size or can I keep them the size they were cut to? Will everything still work if the steak slices are thicker? Thanks.
Kris Longwell says
Hi Eric! You are right, our steaks for the photo shoot were a little thicker, closer to ½-inch. We like to get them as thin as possible, but, obviously, they’re still great when a little bit thicker. If you don’t want to pound them, they’ll be just fine. The braising process will get them nice and tender! Keep us posted! We hope you have great success with the dish! It’s one of our favorites!
Vaea says
My husband requested swiss steak this cold bright Sunday. I used cubed steak & the house smells Ah-Mazing. Ty!!!! I knew when researching..you would come through! I used some fresh thyme & sage.. didn’t have celery.. ty again & God Bless Grandma! May her Memory be Eternal… love that you share…live to cooking with you both! God Bless
Kris Longwell says
Thank you so so much!! We are thrilled you had success with Grandma’s Swiss steak! It sounds like you prepared it perfectly! Grandma is smiling for sure up in Heaven! Thank you again!!!
Malcolm says
I enjoy cooking and prepare all our meals from scratch. This recipe was right down my alley and is the best Swiss steak I have found and I have tried many. Your Grand other did you right. I made one slight change by adding some cayenne pepper because we enjoy a little heat. Thank you.
Kris Longwell says
Hey there, Malcom! So sorry for the delayed response! We are thrilled you had success with our (Grandma’s) Swiss steak! And a little cayenne is always a great addition! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Adelle Desiree J says
A big thank you to both of you, Kris and Wesley. I love you guys. I am a retired French Baker and Chef….but of course, you never really retire from cooking. Actually I am very disabled now and I will be asking my caregiver to make this for me when she comes. I will supervise of course. And I will watch the stove. And meddle a bit. I hope you both are cooking together for many years to come. And I hope I can try many of your recipes. Going to go order my beef now. Shalom, Adelle Desiree J
Kris Longwell says
Hi Adelle! You just filled our hearts with joy!! We are honored that you like our recipes and we have no doubt you will guide your caregiver perfectly!! Please stay in touch!! All the very best, Kris & Wesley
Mark says
Oops I forgot to leave my rating with my comment !
Kris Longwell says
THANK YOU THANK YOU THANK YOU!!!!
Mark says
Kris,
I made this tonight and followed your recipe exactly. Wow ! This was outstanding and just full of flavor. The sauce was so delicious. We just couldn’t stop eating. Thank you from Mark and Donaven in California. Very big fans of you and Wesley !
Kris Longwell says
Hi Mark! So sorry for the delayed response! We are so so so thrilled you and Donaven loved the Swiss steak recipe! Grandma would be so pleased!!! Thank you so much for letting us know! Please stay in touch!!! All the very best, Kris & Wesley
Cristina says
I made last week with lean beef stew meat our butcher’s cut for me. Broke down beautifully in my dutch pot. So tender but in the Fall mode and served over spaghetti squash.
Kris Longwell says
Hi Cristina!! Yay!! We are so so happy you had such great success with the Swiss steak! Sounds heavenly served over spaghetti squash!! YUM!! Thank you so much for letting us know and for the wonderful review! That means the world to us!! All the very best, Kris & Wesley