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old-fashioned swiss steak - tender hearty and full of nostalgia

A classic slow-braised Swiss steak made with tenderized round steak simmered in a rich tomato-onion gravy. Comforting, hearty, and full of old-fashioned flavor.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Swiss Steak
  • 2 pounds round steak ¾–1 inch thick
  • salt and pepper to taste
  • 0.5 cup all-purpose flour for dredging
  • 2 tbsp vegetable oil
  • 1 large onion sliced
  • 2 garlic cloves minced
  • 2 celery ribs chopped
  • 1 green bell pepper sliced
  • 14.5 oz diced tomatoes canned
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • Dutch oven
  • Skillet
  • Mixing bowl
  • Wooden spoon

Method
 

  1. Season the round steak with salt and pepper and pound to ½-inch thickness. Dredge lightly in flour.
  2. Heat oil in a Dutch oven and brown the steak on both sides. Remove and set aside.
  3. Sauté onions, garlic, celery, and green pepper until softened.
  4. Add tomatoes, beef broth, Worcestershire sauce, paprika, thyme, and bay leaf. Stir to combine.
  5. Return the steak to the pot, submerging it in the sauce.
  6. Cover and simmer on low heat for 1½–2 hours, stirring occasionally, until steak is very tender.
  7. Remove bay leaf, adjust seasoning, and serve hot.

Notes

Great for leftovers; flavors deepen overnight.