Swiss Steak

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 1 45

Servings:

Calories: 232kcal

Author: Kris Longwell

If there was ever a meal that was the definition of old-school comfort, it would be homemade Swiss steak. It's easy, inexpensive, and the payoff is incredible. Go with bottom round or even top round, and you'll be in great shape. Avoid the super-thin cutlets as they will disintegrate during the braising process.

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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.

Notes

Be sure to check out our 'How To Prepare Grandma's Swiss Steak Video' near the top of the blog post. And if you like the video, subscribe to our YouTube Channel!

We often get a bottom round roast and slice ½-inch steaks to use for the recipe. You can also ask your butcher to cut you a ½-inch to 1-inch roast that's about 2 to 3 lbs.

The entire dish can be made up to 12 hours in advance, just up to placing the pot in the oven. If chilled, let come to room temp before roasting, or add another 15 to 20 minutes to the total cook time.

Leftovers will keep in the fridge for up to 5 or 6 days. The dish will freeze just fine for up to 2 months.

Nutrition