Old-Fashioned Swiss Steak Recipe

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Old-fashioned Swiss steak is a comforting meal that brings back memories of grandma’s cooking. This recipe makes tender steak smothered in a rich tomato and mushroom gravy. You’ll love how the beef becomes so soft it practically melts in your mouth.

The dish takes less than 2 hours to make from start to finish. It yields 6 servings, perfect for a family dinner. You’ll need basic ingredients like cubed steak, veggies, and beef broth. The slow cooking process lets all the flavors blend together beautifully.

Exact Ingredients List

Here’s what you’ll need to make this tasty Old-Fashioned Swiss Steak:

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 2 pounds cubed steak
• 1/4 cup vegetable oil
• 1 onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, thinly sliced
• 8 ounces cremini or white button mushrooms, sliced

You’ll also need:

• 2 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 (15-ounce) can diced or stewed tomatoes
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 teaspoon sugar
• 1 pinch celery seed (optional)
• 2 tablespoons water + 2 tablespoons cornstarch

This recipe serves 6 and takes about 1 hour and 45 minutes to make. You’ll love how the tender steak is smothered in a rich, beefy tomato mushroom gravy. It’s perfect for a cozy family dinner!

Instructions

Preheat your oven to 325°F. Mix flour, salt, pepper, and garlic powder in a bag. Add steak pieces and shake to coat.

Heat oil in a Dutch oven over medium-high heat. Brown the steak on both sides, then set aside.

Add onion, celery, bell pepper, and mushrooms to the pot. Cook for 6-7 minutes until soft. Add garlic and tomato paste, cooking for 1 more minute.

Stir in tomatoes, broth, Worcestershire sauce, thyme, sugar, and celery seed. Scrape the pot bottom to get all the tasty bits. Put the steak back in, making sure it’s covered by the gravy.

Cover and bake for 1.5 to 2 hours until the meat is tender. Take the pot out and move it to the stove. Remove the steaks and keep them warm.

Mix cornstarch and water in a small bowl. Stir this into the gravy. Bring to a boil, stirring non-stop, until it thickens.

Serve your steaks with the rich gravy over mashed potatoes, egg noodles, or rice. Enjoy your hearty meal!

Possible Substitutes List & Recipe Variations

You can easily tweak this Swiss steak recipe to suit your tastes. Here are some simple swaps and changes you might like to try:

Meat options:

• Round steak
• Sirloin steak
• Chuck roast (cut into pieces)

Veggie swaps:

• Red bell pepper instead of green
• Carrots instead of celery
• Zucchini for extra veggies

Sauce variations:

• Use canned tomato sauce instead of diced tomatoes
• Add a splash of red wine for depth
• Mix in some paprika or smoked paprika for a flavor boost

You can also play with the cooking method. Try using your slow cooker on low for 6-8 hours. Or simmer on the stovetop for about 2 hours, checking often to make sure there’s enough liquid.

For a thicker gravy, you can add more cornstarch. Just mix it with cold water first to avoid lumps. If you like a thinner sauce, simply skip the cornstarch step at the end.

Tips, Tricks & Storing

For the best Swiss steak, choose a tough cut of beef like round steak or chuck. These cuts become tender when cooked slowly.

Pound the meat well before cooking. This breaks down tough fibers and helps the steak absorb more flavor.

Don’t skip browning the meat. This step adds depth to the dish.

You can make this recipe in a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

To thicken the gravy, mix 2 tablespoons each of cornstarch and cold water. Stir this into the hot gravy at the end of cooking.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.

You can freeze Swiss steak for up to 3 months. Thaw in the fridge overnight before reheating.

Serve over mashed potatoes, egg noodles, or rice to soak up the tasty gravy.

Try these veggie swaps:

• Use red bell pepper instead of green
• Add carrots for extra color and sweetness
• Swap mushrooms for extra zucchini

For a richer flavor, use red wine instead of some of the beef broth.