Here’s a hearty, comforting Old-Fashioned Swiss Steak recipe — slow-simmered beef in a rich tomato-onion gravy, just like Grandma used to make 🥩🍅❤️
🌟 Old-Fashioned Swiss Steak
Serves: 4–6
Prep Time: 20 mins
Cook Time: 1½ – 2 hrs (or slow cooker option below)
🥩 Ingredients
- 2 lbs round steak or chuck steak, cut into 4–6 serving pieces
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for color)
- 3 tbsp vegetable oil or butter
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp sugar (balances the acidity of the tomatoes)
🍳 Instructions
- Prep the Steak:
- Combine flour, salt, pepper, and paprika.
- Dredge each steak piece in the seasoned flour, coating well on both sides.
- Pound lightly with a meat mallet or the back of a knife to tenderize and help the coating stick.
- Brown the Meat:
- In a large skillet or Dutch oven, heat oil over medium-high heat.
- Brown the steak pieces on both sides (about 2–3 minutes per side). Remove and set aside.
- Sauté Vegetables:
- In the same pan, add onions and green pepper. Sauté until slightly soft, about 3 minutes.
- Stir in garlic and cook for another 30 seconds.
- Make the Sauce:
- Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar. Stir well, scraping up any browned bits from the pan.
- Simmer:
- Return the steak pieces to the skillet, spooning sauce and vegetables over top.
- Cover and simmer on low heat for 1½–2 hours, until the meat is fork-tender and the sauce is thickened.
🫕 Slow Cooker Option:
- Brown steak and sauté vegetables as above.
- Transfer everything to a slow cooker, add sauce ingredients, and cook on LOW for 6–7 hours (or HIGH for 3–4 hours).
🍽️ Serve With:
- Mashed potatoes or buttered egg noodles
- Steamed green beans or peas
- A slice of buttery cornbread or dinner roll to soak up the gravy
❤️ Tips:
- For extra richness, stir in a spoonful of tomato paste or a dash of red wine before simmering.
- If you prefer a thicker sauce, uncover the last 15 minutes of cooking to reduce it.
