Name: Old-Fashioned Swiss Steak
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/2 lbs beef round steak or chuck, cut into 4 portions and tenderized; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 2 tbsp olive oil or vegetable oil; 1 large onion, thinly sliced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1/2 tsp dried thyme; 1 bay leaf

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Old-fashioned Swiss steak is a classic comfort dish featuring tender beef simmered in a rich tomato and onion gravy. I love making this when I’m craving something hearty and nostalgic—it fills my kitchen with warm aromas and delivers that slow-cooked, home-style flavor I grew up with.

Why You’ll Love This Recipe

I love how this recipe transforms a humble cut of beef into something incredibly tender and flavorful. It’s budget-friendly, simple to prepare, and perfect for Sunday dinners or chilly evenings. The slow simmering breaks down the meat beautifully, and the savory tomato gravy is ideal over mashed potatoes or rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef round steak or chuck (cut into portions and tenderized)
All-purpose flour (for dredging)
Salt
Black pepper
Paprika
Olive oil or vegetable oil
Onion (sliced)
Garlic (minced)
Canned diced tomatoes
Tomato paste
Beef broth
Worcestershire sauce
Dried thyme
Bay leaf

Directions

I season the flour with salt, pepper, and paprika, then dredge the steak pieces until coated.
I heat oil in a large skillet or Dutch oven and brown the steak on both sides. I remove and set them aside.
In the same pan, I sauté the onion until soft, then stir in garlic and cook briefly.
I add the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. I bring it to a simmer.
I return the steak to the pan, cover, and reduce the heat to low. I simmer for 1½ to 2 hours until the beef is tender and the sauce has thickened.
I remove the bay leaf, adjust seasoning, and serve warm.

Servings and timing

This recipe makes about 4 servings.
Prep takes 15 minutes, and simmering takes around 1½ to 2 hours, so I usually set aside about 2 hours total.

Variations

Sometimes I add sliced bell peppers or mushrooms for extra depth. I also like adding a splash of balsamic vinegar or red wine for more richness in the sauce. For a smoother gravy, I blend the sauce slightly before returning the steak to finish cooking.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The flavors deepen overnight, making it even better the next day. To reheat, I warm it on the stovetop over low heat or in the microwave. It also freezes well—I store it in freezer-safe containers for up to 3 months.

FAQs

What cut of beef is best?

I usually go with round steak, but chuck or cube steak also works well—they get tender during the long simmer.

Why is it called “Swiss” steak?

It refers to the “swissing” process, which means tenderizing the meat—not because it’s from Switzerland.

Can I cook this in the oven?

Yes, I transfer everything to a covered baking dish or Dutch oven and bake at 325°F (160°C) for 2 hours.

What sides go well with it?

I love serving it over mashed potatoes, egg noodles, or white rice to soak up the rich gravy.

Can I make this in a slow cooker?

Absolutely. After browning the steak and sautéing the aromatics, I transfer everything to the slow cooker and cook on low for 6–8 hours.

Conclusion

Old-fashioned Swiss steak is one of those timeless meals that never fails to satisfy. It’s warm, filling, and packed with flavor—just the kind of dish I reach for when I want something slow-cooked and comforting. Whether I serve it to family or just treat myself, it always hits the spot.