Name: The Best Old-Fashioned Swiss Steak Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 teaspoon granulated garlic; 2 pounds cubed steak or round steak (cut into serving-size pieces if necessary); 1/4 cup vegetable oil (or other high-temperature cooking oil); 1 onion, diced; 1-2 stalks celery, diced; 1 green bell pepper, thinly sliced; 8 ounces cremini or white button mushrooms, sliced; 2 cloves garlic, minced; 3 tablespoons tomato paste; 1 (15-ounce) can diced or stewed tomatoes (or 1 pint home-canned 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

Jump to Recipe

If you’ve been searching for a comforting, hearty meal that feels like a warm hug on a plate, then you’re going to absolutely love this recipe. The Best Old-Fashioned Swiss Steak Recipe brings together tender, slow-cooked beef smothered in a rich tomato-based gravy, bursting with vibrant veggies and classic flavors you just can’t beat. It’s the kind of dish that brings everyone together around the table and fills the kitchen with the most comforting aromas, making it a beloved favorite for family dinners or whenever you crave that good old-fashioned home-cooked satisfaction.

The Best Old-Fashioned Swiss Steak Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you—each ingredient in this recipe plays an essential role in building those deep, rich flavors and hearty textures that define The Best Old-Fashioned Swiss Steak Recipe. From the perfectly browned steak to the medley of vegetables and seasoning, every element works together to create pure comfort food magic.

1/4 cup all-purpose flour: Helps create a slightly crispy crust and thickens the gravy later on.
1/2 teaspoon salt: Enhances the overall flavor, balancing every bite perfectly.
1/4 teaspoon ground black pepper: Adds just the right amount of subtle heat.
1 teaspoon granulated garlic: Infuses the meat with a beautiful savory aroma.
2 pounds cubed steak or round steak: The star of the show, tenderized and ready to soak up all the delicious sauce.
1/4 cup vegetable oil: For browning the steak and sautéing the veggies, ensuring rich caramelization.
1 onion, diced: Adds sweetness and depth to the sauce as it cooks down.
1-2 stalks celery, diced: Gives a subtle crunch and earthy flavor.
1 green bell pepper, thinly sliced: Brings a pop of color and a gentle peppery bite.
8 ounces of mushrooms, sliced: Adds earthiness and complexity to the gravy.
2 cloves garlic, minced: Boosts the savory, aromatic qualities.
3 tablespoons tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
1 (15-ounce) can diced or stewed tomatoes: Provides fresh acidity and juiciness.
2 cups beef broth: A rich base that simmers and tenderizes the steak perfectly.
1 tablespoon Worcestershire sauce: Gives a subtle tangy umami kick.
1/2 teaspoon dried thyme: Offers an herbal warmth that complements the beef.
1 teaspoon sugar: Balances the acidity of tomatoes with a hint of sweetness.
1 pinch celery seed (optional): Adds a whisper of celery complexity.
2 tablespoons water + 2 tablespoons cornstarch: Mixed to thicken the gravy into luscious perfection.

How to Make The Best Old-Fashioned Swiss Steak Recipe

Step 1: Prepare the Steak Coating

Start by preheating your oven to 325°F. While it warms up, combine the all-purpose flour, salt, black pepper, and granulated garlic in a large resealable plastic bag. Add your cubed steak pieces a few at a time into the bag, then shake gently to coat them evenly but without clumping. This flour coating is what will give your steak that mouthwatering crust once seared.

Step 2: Brown the Steak

Next, heat the vegetable oil in a heavy pan or cast-iron Dutch oven over medium-high heat. Carefully place your flour-coated steaks into the hot oil and brown them on each side until a beautiful crust forms. This step locks in flavor and juices. Once browned, transfer the steaks to a plate for the moment.

Step 3: Sauté the Vegetables

Lower the heat to medium and toss in the diced onion, celery, sliced green bell pepper, and mushrooms. Let them cook for about 6 to 7 minutes, stirring occasionally as they soften and start releasing their natural sweetness. If the pan looks dry, add a little extra oil. Then, stir in the minced garlic and tomato paste and cook for another minute—this concentrates the flavors and infuses the veggies with a lovely depth.

Step 4: Build the Sauce

Now pour in your diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and that optional pinch of celery seed. Give it a gentle stir, taking care to scrape all those delicious browned bits off the bottom of the pot—they’re packed with flavor! Nestle your browned steaks back into the pot, making sure they’re submerged in the sauce.

Step 5: Bake to Tender Perfection

Cover your pot and place it in the preheated oven. Let the magic happen for about 1½ to 2 hours until the meat becomes fork-tender and infused with all those homey flavors. When done, carefully remove the pot from the oven and place the steaks on a plate, leaving the rich gravy behind.

Step 6: Thicken the Gravy

To get that perfect gravy consistency, mix cornstarch and water in a small bowl until smooth. Stir this slurry into the gravy and place the pot back on the stove over medium heat. Bring it to a gentle boil, stirring constantly until thickened to your liking. This step transforms the sauce into the silky finish that coats every bite.

Step 7: Serve and Enjoy!

Plate your steaks and generously spoon the luscious gravy over the top. This is comfort food at its finest—rich, hearty, and utterly satisfying. Pair it with your favorite sides and get ready for a meal that will soon become a treasured go-to.

How to Serve The Best Old-Fashioned Swiss Steak Recipe

Garnishes

Keep it simple with a sprinkle of freshly chopped parsley or a few thinly sliced green onions to add a burst of freshness that brightens the dish. A dash of cracked black pepper on top right before serving adds just the right finishing touch.

Side Dishes

This steak pairs wonderfully with creamy mashed potatoes that soak up every bit of the delicious gravy. Buttered egg noodles or fluffy cooked white rice also work beautifully, providing neutral, comforting bases that let the rich flavors shine.

Creative Ways to Present

For a lovely twist, serve your Swiss steak over a bed of polenta or creamy grits to bring a bit of Southern charm to the table. You can also dish it up in deep plates topped with a dollop of sour cream and a side of steamed green beans for a colorful, well-rounded meal that’s both inviting and elegant.

Make Ahead and Storage

Storing Leftovers

Leftover Swiss steak keeps exceptionally well in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight making for an even better meal the next day.

Freezing

If you want to enjoy this dish later, freeze portions in freezer-safe containers for up to 3 months. Be sure to cool it completely before freezing to maintain the best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to warm evenly and prevent the gravy from sticking or burning. Adding a splash of broth or water helps loosen the sauce and brings it back to its perfect consistency.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While cubed steak or round steak works best due to their tenderness after slow cooking, you can also use chuck steak or other braising cuts. Just be sure to adjust cooking time for tenderness.

Is it possible to make The Best Old-Fashioned Swiss Steak Recipe in a slow cooker?

Yes, you can transfer the browned steak and sauce ingredients to a slow cooker and cook on low for 6 to 8 hours. This method yields incredibly tender meat but the gravy may need slight thickening on the stovetop afterward.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce or a combination of soy sauce and a dash of vinegar can mimic that savory umami punch quite well.

Can I make this recipe gluten-free?

Definitely. Substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch for dredging the steak, and double-check that your broth and other ingredients are gluten-free.

How thick should the gravy be when finished?

The gravy should be rich and velvety, thick enough to coat the back of a spoon but not so thick that it becomes gummy. Adjust the cornstarch slurry quantity to reach your preferred consistency.

Final Thoughts

There’s something truly special about The Best Old-Fashioned Swiss Steak Recipe that makes it a timeless classic for good reason. It’s simple to prepare but delivers rich, hearty comfort that fills your home with love and warmth. Give it a try—you’ll soon understand why this dish becomes a family favorite that people ask for again and again.

The Best Old-Fashioned Swiss Steak Recipe

★★★★★

4.8 from 18 reviews

Author: lilan
Total Time: 2 hours
Yield: 4 to 6 servings 1x
Diet: Low Fat

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Description

This Old-Fashioned Swiss Steak recipe features tenderized cubed steak braised in a rich tomato-based gravy with sautéed vegetables like onions, celery, bell pepper, and mushrooms. Slow-cooked in the oven until fork-tender, the savory sauce is thickened with a cornstarch slurry and perfectly complements classic sides such as mashed potatoes, buttered egg noodles, or white rice. A comforting, home-style meal that is easy to prepare and deeply satisfying.

Instructions

Prepare the Steak: Preheat your oven to 325°F. In a large resealable plastic bag, combine the flour, salt, pepper, and granulated garlic. Add the steak pieces in batches, shaking gently to coat each piece evenly with the flour mixture. Set aside once coated.
Brown the Steaks: Heat the vegetable oil in a heavy, oven-safe pot or cast-iron Dutch oven over medium-high heat. Add the coated steak pieces and brown them on both sides until a nice crust forms. Once browned, transfer the steaks to a plate and set aside.
Sauté the Vegetables: Reduce the heat to medium. Add the diced onion, celery, sliced bell pepper, and mushrooms to the same pot. Sauté the vegetables for 6 to 7 minutes, stirring occasionally until they soften. Add a bit more oil if the pot looks dry. Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
Add Liquids and Seasonings: Pour in the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, sugar, and optional celery seed. Stir gently to combine, scraping up the browned bits from the bottom of the pot to enrich the sauce. Return the browned steaks to the pot, making sure they are fully submerged in the sauce.
Bake Until Tender: Cover the pot with its lid and place it in the preheated oven. Bake for 1½ to 2 hours until the meat is fork-tender and flavorful.
Thicken the Gravy: Carefully remove the pot from the oven, transfer the steaks to a serving plate, and leave the gravy in the pot. In a small bowl, mix the water and cornstarch to create a slurry. Stir this into the hot gravy. Return the pot to medium heat on the stovetop and bring the gravy to a gentle boil, stirring constantly until it thickens to your desired consistency.
Serve: Serve the steaks generously topped with the thickened gravy. This dish pairs beautifully with mashed potatoes, buttered egg noodles, or cooked white rice for a hearty and comforting meal.

Notes

For best texture, use cubed steak or round steak that is tenderized.
If you prefer a spicier sauce, add a pinch of crushed red pepper flakes when sautéing the vegetables.
The celery seed is optional but adds a subtle depth to the flavor.
If you don’t have beef broth, beef bouillon dissolved in water can be substituted.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
You can prepare the dish up to the baking step and refrigerate overnight before baking to deepen the flavors.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Main Dish
Method: Baking, Sautéing, Braising
Cuisine: American