Swiss Steak
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Swiss Steak is an old-fashioned recipe that will have your taste buds tingling.
(Post modified on 7/11/23.)
I made this recipe for the first time in my first year of marriage. As I’ve mentioned before, my husband is a meat and potatoes kind of guy. So, as a new bride, I was always looking for recipes to make him smile.
This recipe actually came from my Grandma Swiler. It was one she had made for her husband. And it’s quite delicious. The steak is melt-in-your-mouth tender. Why? Because it has been tenderized or “swissed” by pounding with a meat tenderizer, PLUS it simmers in a wonderful tomato sauce for nearly an hour.
More Steak Dinners to Enjoy
- Steak and Pinto Beans
- Steak and Shrimp Shish Kabobs
- Sirloin Steak Marinade
- Salisbury Steak and Gravy
Ingredients Needed to Make Swiss Steak
(See the full recipe at the bottom of this post.)
- vegetable oil
- round steak (tenderized or “swissed”)
- all-purpose flour
- kosher salt
- freshly ground black pepper
Sauce
- butter
- garlic
- sweet onion
- carrots
- green pepper
- celery
- petite diced tomatoes
- beef broth
- red wine vinegar
- Worcestershire sauce
- dried parsley
- dried oregano
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare vegetables using a food processor or knife and grater.
I have used both methods for processing the vegetables. If you want the vegetables to have a fine consistent chop you may want to use a food processor.
Prepare the Steak
If needed, tenderize the round steak with a meat tenderizing mallet.
Combine flour, salt and pepper on a plate and mix together. Dredge steaks in flour on both sides until completely covered.
In a large skillet cook steaks in hot oil for 3-4 minutes until brown on each side. Remove from skillet and keep warm.
Make the Sauce
Using the same skillet heat the butter on low and saute the garlic and onion until tender. Add prepared carrots, green peppers, and celery. Cook for 2-3 minutes until tender.
Stir in petite diced tomatoes, beef broth, red wine vinegar, Worcestershire sauce, and dried parsley and oregano. Bring to a boil and cook until reduced by half.
Nestle the steaks in the tomato mixture. Cover with a lid, and simmer on low heat for 50 minutes until the steaks are tender. Garnish with fresh parsley.
This recipe will serve 4-6 people. Serve Swiss Steak with Rice or Mashed Potatoes.
See Beef Recipes Here. Browse Main Dishes Here.
Swiss Steak
Ingredients
- 2 pounds round steak tenderized or "swissed"
- 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil
Tomato Sauce
- 1/4 cup butter
- 1 tablespoon minced garlic
- 1 cup onion chopped
- 1/2 cup carrots grated
- 1/2 cup green pepper finely chopped
- 1/3 cup celery finely chopped
- 14.5 oz. petite diced tomatoes
- 1 cup beef broth
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Prepare vegetables using a food processor or knife and grater.
Prepare the Steaks
- If needed, tenderize the round steaks with a meat tenderizing mallet.
- Combine all-purpose flour, kosher salt and freshly ground black pepper on a plate and mix together. Dredge steaks in flour on both sides until completely covered.
- In a large skillet cook steaks in hot oil for 3-4 minutes until brown on each side. Remove from skillet and keep warm.
Prepare the Sauce
- Using the same skillet heat the butter on low and saute the garlic and onion until tender. Add prepared carrots, green peppers, and celery. Cook for 2-3 minutes until tender.
- Stir in petite diced tomatoes, beef broth, red wine vinegar, Worcestershire sauce, and dried parsley and oregano. Bring to a boil and cook until reduced by half.
- Nestle the steaks in the tomato mixture. Cover with a lid, and simmer on low heat for 50 minutes until the steaks are tender. This recipe will serve 4-6 people.
My mom used to make swiss steak and I had been thinking lately I need to try it. Thanks for a true country recipe that I know will be a winner!
Hi Susie! I hope you'll enjoy this recipe. It's one I've had for a very long time. Always good. Enjoy!