Easy Swiss Steaks Recipe

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This easy Swiss Steaks recipe transforms a tough cut of meat into tender beef smothered in rich tomato gravy in about 2 hours. Ready in just a few steps, this classic comfort food pairs perfectly with mashed potatoes for a satisfying family dinner.

These Swiss Steaks are simmered slowly in a Dutch oven with diced tomatoes and a flavorful sauce that creates an irresistible gravy. It’s a budget-friendly meal that brings back fond memories of Sunday dinners and special occasions.

Looking for more family-friendly beef recipes? Try my Slow Cooker BBQ Peach Chicken Thighs for something different or my Hearty Classic Beef Stew for another comforting meal. If you love tender beef dishes, my Easy Hamburger Steak with Creamy Mushroom Gravy is also a family favorite!

Reasons You’ll Love This Recipe

• Simple Ingredients: This Swiss Steak recipe uses basic pantry staples and an inexpensive cut of meat, making it perfect for budget-friendly family dinners.
• Fork-Tender Beef: The slow braising process transforms tougher cuts of meat into incredibly tender beef that practically melts in your mouth.
• Rich Tomato Gravy: The combination of diced tomatoes, beef broth, and brown gravy mix creates a deeply flavorful sauce that’s perfect for spooning over mashed potatoes.
• One-Pot Meal: Everything cooks together in a Dutch oven, minimizing cleanup while maximizing flavor as the meat simmers in the savory sauce.

What Is Swiss Steak?

Swiss Steak isn’t actually Swiss in origin! The name comes from the “swissing” process, which refers to the tenderizing step where tough cuts of beef are pounded with a meat mallet or mechanical tenderizer to break down the muscle fibers. This tenderizing technique is what gives Swiss Steak its signature texture.

Traditional Swiss Steak is seasoned, floured, browned, and then slowly braised in a tomato-based sauce until fork-tender. It’s pure comfort food that makes excellent use of economical cuts of beef like round steak or cube steak.

Recipe Ingredients

See the recipe card below for a complete list of ingredients and measurements.

Ingredient Notes:

• Cube steak – These thin cuts of beef have already been through the tenderizing process, saving you time and effort. If you can’t find cube steak at your grocery store, you can use top round or bottom round steak and tenderize it with a meat mallet.
• All-purpose flour – The flour coating helps the meat brown nicely and also thickens the gravy as it cooks. Make sure to shake off excess flour before searing for the best results.
• Avocado oil – Used for searing the meat at medium-high heat due to its high smoke point. You can substitute with vegetable oil or olive oil if needed.
• Carrots and onion – These vegetables add flavor, sweetness, and texture to the sauce. They become wonderfully tender during the long cooking process.
• Garlic – Fresh minced garlic adds aromatic depth to the dish. Adjust the amount based on your preference for garlic flavor.
• Diced tomatoes – The undrained can provides both tomato pieces and liquid for the braising sauce. The tomatoes break down during cooking, contributing to the rich flavor.
• Beef broth – Forms the base of the gravy along with the tomatoes. Use low-sodium if you’re watching salt intake.
• Brown gravy mix – This convenient packet adds savory flavor and helps thicken the sauce without having to make a separate roux.
• Seasonings – Salt, black pepper, garlic powder, and paprika create a simple but effective seasoning blend for the meat.

Substitutions and Additions

• Meat options – If cube steak isn’t available, use round steak or chuck steak with a meat tenderizer to flatten and tenderize it.
• Bell peppers – Add diced green or red bell peppers along with the carrots and onions for extra flavor and color.
• Mushrooms – Sliced mushrooms make a wonderful addition that soaks up the savory gravy.
• Worcestershire sauce – Add 1-2 tablespoons for extra depth of flavor.
• Tomato paste – For a more concentrated tomato flavor, add 2 tablespoons when sautéing the vegetables.
• Herbs – Fresh or dried thyme and bay leaves complement the tomato sauce beautifully.

How to Make Swiss Steaks (step-by-step directions)

STEP 1. Season the cube steaks with salt, pepper, garlic powder, and paprika, pressing the seasonings into the meat. (Photo 1)

STEP 2. Coat the seasoned steaks in flour, shaking off any excess before searing. (Photos 2 & 3)

STEP 3. Heat avocado oil in a Dutch oven over medium-high heat and brown the steaks for 2-3 minutes per side, working in batches to avoid overcrowding. (Photo 4)

STEP 4. Set the seared steaks aside and sauté diced carrots and onions in the same pot until tender, about 3-5 minutes. (Photo 5)

STEP 5. Add minced garlic and cook for another 1-2 minutes until fragrant. (Photos 6 & 7)

STEP 6. Pour in diced tomatoes with their juice, beef broth, and brown gravy mix, stirring to combine. (Photos 8 & 9)

STEP 7. Return the steaks to the pot, bring to a boil, then reduce to a simmer and cover. (Photo 10)

STEP 8. Pour in diced tomatoes with their juice, beef broth, and brown gravy mix, stirring to combine.

STEP 9. Garnish with fresh parsley and serve over mashed potatoes. (Photo 11)

Recipe Tips

• Don’t skip the searing step – Browning the flour-coated meat creates a flavorful crust and develops deep flavor for the sauce.
• Control the thickness – If the sauce is too thin after cooking, remove the lid and simmer uncovered for 10-20 minutes to reduce and thicken. If it’s too thick, add more beef broth.
• Check for tenderness – The cooking time can vary depending on the thickness and initial tenderness of your meat. It’s done when a fork easily pierces the steak.
• Rest before serving – Allow the dish to rest for 5-10 minutes after cooking. The sauce will continue to thicken slightly, and the flavors will meld together.
• Deglaze properly – After sautéing the vegetables, scrape up all the browned bits from the bottom of the pot to incorporate those flavors into your sauce.

Storing Tips

• Storage: Allow the Swiss Steaks to cool completely before storing leftovers.
• Refrigerator: Store your leftover Swiss Steaks in an airtight container in the refrigerator for 3-4 days. The flavor often improves the next day as the sauce has time to develop.
• Freezing: This dish freezes well for up to 3 months. Freeze individual portions for easy reheating. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of beef broth if the sauce has thickened too much during storage.

Serving Suggestions

Serve these Swiss Steaks over creamy Garlic Mashed Potatoes with Sour Cream to soak up all that delicious gravy. A side of Sweet and Spicy Corn Salsa or Green Chile Corn Chowder completes the meal perfectly.

For a change, try serving with Easy Cheesy Garlic Bread Rolls or Rosemary Olive Oil Bread for dipping in the sauce. If you’re watching carbs, try Easy Roasted Vegetables in the Oven as a side dish.

Need More Main Dish Recipes? Try These:

• Beef Milanesa Steak Recipe
• Authentic One-Pan Picadillo Beef
• Caribbean Rasta Pasta with Jerk Chicken
• French Onion Soup Chicken Bake
• Baked Tri Tip
• See all our main dish recipes!

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