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Swiss Steak

A cozy, comforting dish featuring tender beef in a rich tomato gravy, perfect for chilly evenings and family dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 lb cubed steak or round steak, cut into serving pieces Ensure steak has a little surface texture for better gravy adherence.
  • 1/4 cup all-purpose flour For dredging the steak.
  • 1/2 tsp salt To season the steak.
  • 1/4 tsp black pepper To season the steak.
  • 1 tsp granulated garlic For added flavor.
  • 1/4 cup vegetable oil Can substitute with high-heat oil.
For the Vegetables
  • 1 onion, diced
  • 1 to 2 celery stalks, diced
  • 1 green bell pepper, thinly sliced
  • 8 oz cremini or white button mushrooms, sliced Can substitute with portobello mushrooms.
  • 2 cloves garlic, minced
For the Tomato Gravy
  • 3 tbsp tomato paste
  • 1 can (15 oz) diced or stewed tomatoes
  • 2 cups beef broth Can substitute with beef stock for richer flavor.
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme For seasoning.
  • 1 tsp granulated sugar To balance acidity.
  • 1 pinch celery seed (optional)
For Thickening
  • 2 tbsp cornstarch mixed with 2 tbsp water This is used to thicken the gravy at the end.
For Serving
  • Mashed potatoes, buttered egg noodles, or rice Choose your preferred base for serving.

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. In a shallow dish, mix the flour, salt, pepper, and granulated garlic. Dredge the steak pieces in the mixture, shaking off any excess flour.
Browning the Beef
  1. Heat the vegetable oil in a heavy oven-safe pot or Dutch oven over medium-high heat. Brown the steak well on both sides in batches. Transfer the browned steak to a plate.
Cooking the Vegetables
  1. Lower the heat to medium. Cook the onion, celery, green bell pepper, and mushrooms for 6-7 minutes, adding oil if needed.
  2. Stir in the garlic and tomato paste, cooking for 1 minute.
Making the Tomato Gravy
  1. Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and optional celery seed to the pot.
  2. Scrape up the browned bits from the bottom of the pot, return the steak to the pot, cover, and bake for 1.5 to 2 hours, until fork-tender.
Thickening the Gravy
  1. Remove the steak from the pot. Stir the cornstarch slurry into the gravy and set the pot on medium heat. Bring to a gentle boil until thickened.
  2. Return the steak to the gravy, ensuring all pieces are coated.
Serving
  1. Spoon the Swiss steak and gravy over mashed potatoes, buttered egg noodles, or rice. Serve warm.

Notes

For best results, choose cubed steak or round steak with a little surface texture. This dish makes great leftovers and reheats well.