Grandma’s Swiss Steak

This isn’t just any Swiss steak – it’s a fork-tender, soul-warming dish that transforms humble beef into something absolutely magnificent through the magic of slow braising.

The secret lies in the rich tomato sauce that develops deep, complex flavors as it simmers. Each bite delivers melt-in-your-mouth meat surrounded by perfectly tender vegetables in a sauce so good, you’ll want to sop up every last drop with crusty bread.

Ingredients

For the Meat:

• 2 pounds (908g) top round
• 1/2 cup (65g) all-purpose flour
• Salt and pepper to taste
• 5 tablespoons (75ml) neutral oil, divided

For the Vegetables & Sauce:

• 2 large onions, chopped
• 3 ribs celery, chopped
• 1 large carrot, chopped
• 5 cloves garlic, minced
• 1 (28-ounce) can plum tomatoes
• 1 1/4 cups (300ml) low-sodium beef stock
• 1 tablespoon (13g) sugar
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon coarsely ground black pepper

Steps

1. Cut the top round into 4 equal pieces. Using a meat mallet, pound each piece to an even 1/2-inch thickness. This ensures even cooking and maximum tenderness.
2. Heat a large, heavy-bottomed pan over medium-high heat with 2 tablespoons oil. Pat steaks completely dry (moisture prevents proper browning). Season generously with salt and pepper, then dredge in flour. Sear until deeply golden brown, about 4-5 minutes per side. Look for a rich mahogany color – this develops flavor.
3. Add remaining 3 tablespoons oil and vegetables. Sauté until onions are translucent and celery is tender, about 10-15 minutes. Add garlic and cook until fragrant, about 2 minutes. Don’t rush this step – properly softened vegetables create a better sauce texture.
4. Pour in beef stock and bring to a boil, scraping up browned bits (they’re pure flavor). Add tomatoes, breaking them up with a spoon. Stir in pepper, Worcestershire, and sugar. Simmer 2 minutes to combine flavors.
5. Return steaks to pan, cover, and maintain a gentle simmer for 90-120 minutes, flipping every 30 minutes. The meat is done when a fork easily pierces through. If sauce reduces too much, add water 1/4 cup at a time.
6. Remove from heat. Skim excess fat with paper towels. Adjust seasoning and garnish with fresh parsley. Serve hot with your choice of sides.

Smart Swaps

• Use crushed fire-roasted tomatoes instead of regular plum tomatoes for deeper flavor
• Replace beef stock with red wine (same amount) for more complex flavor

Make It Diabetes-Friendly

• Omit sugar entirely – the natural sweetness of carrots and onions is sufficient
• Use almond flour instead of all-purpose flour (reduces carbs by 8g per serving)
• Serve over cauliflower rice instead of regular rice (saves 30g carbs per serving)

Pro Tips

• Let meat come to room temperature before cooking for even browning
• Don’t skip the flour dredging – it helps create the perfect sauce thickness
• Use a heavy-bottomed pan to prevent hot spots and burning