Classic Swiss Steak
Classic Swiss Steak
This classic Swiss steak recipe produces tender, melt-in-your-mouth beef smothered in a rich, savory gravy. A combination of vegetables and seasonings slowly cooks in the oven, creating a deeply flavorful, comforting dish that’s ideal for a cozy family dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Garlic powder | 1 teaspoon |
| Cube steak or round steak, sliced | 2 lbs |
| Vegetable oil | ¼ cup |
| Onion, diced | 1 |
| Celery, diced | 1–2 stalks |
| Green bell pepper, thinly sliced | 1 |
| Mushrooms, sliced | 8 oz |
| Garlic, minced | 2 cloves |
| Tomato paste | 3 tablespoons |
| Diced tomatoes | 1 (15 oz) can |
| Beef broth | 2 cups |
| Worcestershire sauce | 1 tablespoon |
| Dried thyme | ½ teaspoon |
| Sugar | 1 teaspoon |
| Celery seed (optional) | Pinch |
| Cornstarch + water (optional, for thickening) | 2 tbsp + 2 tbsp |
Instructions:
1. Prep Oven & Sear Steak
Preheat the oven to 325°F (165°C). In a small bowl, mix the flour, salt, black pepper, and garlic powder. Dredge the steak slices in the flour mixture, coating them evenly. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the steaks on both sides, then remove and set aside.
2. Sauté Vegetables & Make Sauce
In the same pot, add the onion, celery, bell pepper, and mushrooms. Cook until the vegetables start to soften. Stir in the garlic and tomato paste, cooking for another 1–2 minutes until fragrant. Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed (if using). Return the browned steaks to the pot, ensuring they are mostly covered by the sauce.
3. Bake
Cover the pot and bake for 1½ to 2 hours, until the steak is tender and easily shredded with a fork.
4. Thicken & Serve
For thicker gravy, mix cornstarch and water to create a slurry and stir it into the pot. Simmer on the stove until the sauce thickens. Serve the Swiss steak over mashed potatoes, egg noodles, or rice.
Tip: For a slow cooker version, reduce beef broth to 1 cup and cook on low for 6–8 hours.
