Here’s your complete recipe profile for Old-Fashioned Swiss Steak with the requested sections and without the wide-line break.
Introduction
There’s something magical about a recipe that’s been passed down for generations. Old-Fashioned Swiss Steak is one of those timeless dishes that instantly transports you to cozy Sunday dinners at home, where the kitchen smells of slow-cooked beef, rich gravy, and love in every bite. It’s the kind of meal that makes everyone gather around the table a little faster.
This easy dinner recipe is a true comfort food classic—tender, fall-apart steak simmered in a hearty tomato-based sauce with onions, peppers, and mushrooms. The slow cooking process lets all the flavors meld together, creating a rich gravy that’s perfect for spooning over mashed potatoes, egg noodles, or warm buttered rice.
Whether you’re looking for a hearty weekend meal or a slow cooker dinner you can set and forget, this Swiss steak recipe delivers every time. It’s budget-friendly, family-friendly, and filled with flavor, making it an ideal choice for busy households and anyone craving a nostalgic taste of home.
Origin and Cultural Significance
Despite its name, Swiss steak doesn’t come from Switzerland. The “Swiss” in Swiss steak refers to the “swissing” technique—pounding or tenderizing the meat to break down tough fibers. This method originated in Europe but became especially popular in the United States during the mid-20th century when economical cuts of beef were transformed into tender, flavorful dishes through slow braising. Swiss steak became a household favorite for its affordability, ability to stretch ingredients, and comforting, home-style appeal. It remains a beloved Sunday supper and potluck staple, symbolizing frugality, resourcefulness, and the joy of slow, shared meals.
Ingredients Quantity
For the Steak:
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 lbs cube steak or round steak, sliced
- ¼ cup vegetable oil
For the Sauce:
- 1 onion, diced
- 1–2 celery stalks, diced
- 1 green bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (15 oz) can diced tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- 1 teaspoon sugar
- Pinch of celery seed (optional)
For Thickening (Optional):
- 2 tablespoons cornstarch + 2 tablespoons water
Optional Additions
- Red bell pepper for extra sweetness and color.
- Carrots for a heartier vegetable base.
- A splash of red wine for a deeper, richer sauce.
- Fresh parsley as a garnish for brightness.
- Smoked paprika for a hint of smokiness.
Tips for Success
- Choose the right cut – Cube steak or round steak works best for tenderness after braising.
- Don’t skip the browning step – This builds deep flavor for the sauce.
- Low and slow wins – Simmering gently for a few hours ensures melt-in-your-mouth beef.
- Season in layers – Taste the sauce as it cooks and adjust seasoning accordingly.
- Thicken at the end – Only use cornstarch slurry if you prefer a thicker gravy.
Instructions
- Prepare the meat – In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge steaks in the seasoned flour, shaking off excess.
- Brown the beef – Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown steaks on both sides, then set aside.
- Sauté vegetables – In the same pan, add onion, celery, and bell pepper. Cook until softened, about 5 minutes. Add mushrooms and garlic, cooking for 1–2 minutes more.
- Build the sauce – Stir in tomato paste, diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed (if using).
- Simmer – Return steaks to the pan, submerging them in the sauce. Reduce heat to low, cover, and simmer for 1½–2 hours, or until the beef is fork-tender.
For slow cooker: Place browned steaks and vegetables in the crockpot, pour sauce over, and cook on low for 6–8 hours. - Optional thickening – Mix cornstarch and water, then stir into the sauce. Simmer uncovered for 5–10 minutes until thickened.
- Serve – Spoon over mashed potatoes, noodles, or rice.
Description
Old-Fashioned Swiss Steak is a feast for both the senses and the soul. The beef is tender enough to cut with a fork, bathed in a savory tomato gravy enriched with the earthy sweetness of onions, the slight tang of peppers, and the umami depth of mushrooms. Every bite is a warm, comforting hug—perfect for chilly evenings or any day you need a taste of home.
Nutritional Information (Per Serving, based on 6 servings)
- Calories: ~340 kcal
- Protein: 27g
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: ~560mg
Conclusion
This Old-Fashioned Swiss Steak recipe stands as a testament to the art of slow cooking and the magic of turning simple, affordable ingredients into a meal that’s truly special. It’s proof that comfort food doesn’t have to be complicated—just well-seasoned, patiently cooked, and served with love.
Recommendation
Serve this dish with creamy mashed potatoes, buttered egg noodles, or fluffy rice to soak up every drop of the rich tomato gravy. Pair with a side of roasted vegetables or a crisp garden salad for a well-rounded meal.
Embracing Healthful Indulgence
To make Swiss steak a bit lighter while keeping its comfort factor, opt for leaner cuts of beef, reduce the oil, and increase the ratio of vegetables to meat. You can also use low-sodium broth and limit added salt without sacrificing flavor. These small tweaks allow you to savor this hearty classic more often while keeping it aligned with a balanced lifestyle.
If you want, I can also give you a one-pan oven-baked version of this recipe so it’s even easier for weeknights. That way you can just assemble, cover, and bake.