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.
Ingredients
Scale
For the Steak Coating
- 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)
For Cooking and Vegetables
- 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
For the Sauce
- 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)
For Thickening
- 2 tablespoons water
- 2 tablespoons cornstarch
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
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Swiss steak, old-fashioned recipe, cubed steak, braised beef, tomato gravy, comfort food, classic American dinner
