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4.8 from 12 votes

Swiss Steak

If there was ever a meal that was the definition of old-school comfort, it would be homemade Swiss steak. It's easy, inexpensive, and the payoff is incredible. Go with bottom round or even top round, and you'll be in great shape. Avoid the super-thin cutlets as they will disintegrate during the braising process.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 4
Calories: 232 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 lb bottom round steak ½" to 1" thick, whole or cut into steaks
  • kosher salt and black pepper
  • 1 cup all-purpose flour
  • 2 tablespoon bacon grease or vegetable oil
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • 2 tablespoon tomato paste
  • 1 oz can tomatoes whole, drained
  • 1½ cup beef broth
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 tablespoon Worcestershire
  • 2 bay leaves
  • 2 tablespoon parsley fresh, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 325°F.
  2. Season the meat all over with salt and pepper. Place the flour on a large plate or platter. Dredge the meat in the flour, shaking off the excess.
  3. Use a mallet, or any blunt object, to pound the flour into the meat and to thin the meat to about ¼ inch in thickness. Dredge in the flour once again, shaking off any excess.
  4. Heat the bacon grease (or oil) in a large pot (with lid) over medium-high heat. Working in a couple of batches, add the prepared steaks to the pot. Cook until browned on the underside, about 2 to 3 minutes. Flip and cook until both sides are nicely browned and slightly crisp, about 4 to 5 minutes total. Repeat with remaining steaks. Set aside.
  5. Add the onions, carrots, and celery to the pot and cook until soft, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
  6. Stir in the tomato paste and cook for about 2 minutes.
  7. Use your hands to squeeze the tomatoes into the mixture. Add the beef broth, thyme, oregano, Worcestershire sauce, bay leaves, 1½ teaspoon salt, and 1 teaspoon black pepper.
  8. Nestle the steaks into the liquid and press so they are submerged.
  9. Cover the pot and place it in the oven. If you went with cutlets/steaks, roast for 1½ hours. If you opted for one whole piece of meat, then cook for about 2¼ hours, or until the meat is very tender when pierced with a fork.
  10. Remove from oven and carefully transfer the steaks (or roast) to a platter and then pour about half of the sauce over the top. Serve the remaining sauce tableside. Garnish with chopped parsley.

Notes

  • Be sure to check out our 'How To Prepare Grandma's Swiss Steak Video' near the top of the blog post. And if you like the video, subscribe to our YouTube Channel! 
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  • We often get a bottom round roast and slice ½-inch steaks to use for the recipe.  You can also ask your butcher to cut you a ½-inch to 1-inch roast that's about 2 to 3 lbs.    
  • The entire dish can be made up to 12 hours in advance, just up to placing the pot in the oven.  If chilled, let come to room temp before roasting, or add another 15 to 20 minutes to the total cook time. 
  • Leftovers will keep in the fridge for up to 5 or 6 days.  The dish will freeze just fine for up to 2 months.  

Nutrition Information

Calories 232kcal (12%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 7mg (2%) Sodium 496mg (21%) Potassium 454mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 5792IU (116%) Vitamin C 12mg (13%) Calcium 65mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 496mg 21%
Potassium 454mg 10%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 5792IU 116%
Vitamin C 12mg 13%
Calcium 65mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.