Old-Fashioned Swiss Steak holds a special place in the hearts of many, particularly in America’s Midwest and parts of the South, where comfort food is an esteemed tradition.
The dish, with its name possibly derived from the process of ‘swissing’ or tenderizing the meat, rather than a relationship with Switzerland itself, typically involves a cut of steak being pounded, coated in flour and seasonings, then browned and slow-cooked with tomatoes and onions until it reaches a fall-apart tenderness.
This hearty meal first gained popularity during the early 20th century and has since been passed down through generations as an example of home-style cooking at its finest.
When it comes to serving Old-Fashioned Swiss Steak, the dish is versatile in that it can be the centerpiece of a traditional dinner or served in a more casual setting.
It’s commonly accompanied by mashed potatoes, making good use of the rich tomato gravy produced during the cooking process.
Other suitable sides include steamed green beans, buttered corn, or a crusty loaf of bread to sop up the flavorful juices.
For a complete meal reflective of the dish’s comforting nature, consider a simple side salad to add a refreshing contrast.
Old-Fashioned Swiss Steak Recipe
Ingredients:
– 1 1/2 pounds of round steak (about 1/2 inch thick)
– Salt and black pepper, to taste
– 1/4 cup of all-purpose flour
– 2 tablespoons of olive oil or vegetable oil
– 1 large onion, thinly sliced
– 2 garlic cloves, minced
– 1 (14.5-ounce) can of diced tomatoes, with juice
– 1 teaspoon of Worcestershire sauce
– 1/2 cup of beef broth or water
– 1/2 teaspoon of dried oregano
– 1/2 teaspoon of dried thyme
– Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Begin by preheating your oven to 325°F (165°C).
2. Prepare the steak by trimming any excess fat and cutting the meat into serving-sized pieces.
Season both sides with salt and pepper.
3. Place flour in a shallow dish.
Dredge each piece of steak in flour, shaking off the excess.
4. Heat oil in a large ovenproof skillet or Dutch oven over medium-high heat.
Once hot, add the steak pieces and sear until browned on both sides, about 3 minutes per side.
Transfer the steak to a plate and set aside.
5. In the same skillet, add the sliced onions and cook until soft, about 5 minutes.
Add the garlic and cook for an additional minute, being careful not to burn it.
6. Return the steak to the skillet on top of the onions. Pour the diced tomatoes and their juice over the steak.
Add the Worcestershire sauce, beef broth, oregano, and thyme, stirring to combine.
7. Bring the mixture to a simmer, then cover the skillet with a lid or a double layer of aluminum foil.
Transfer to the preheated oven and cook for 1 1/2 to 2 hours, or until the steak is tender.
8. Once the meat is fork-tender, carefully remove the skillet from the oven.
Serve the Swiss steak hot, garnished with fresh parsley if desired.
How to Store
Refrigerator:
Store leftover Swiss steak in an airtight container in the fridge for up to 4 days.
Let the dish cool to room temperature before transferring to the container to avoid condensation and soggy textures.
Freezer:
Swiss steak freezes well! Place cooled leftovers in a freezer-safe container or zip-top bag and freeze for up to 3 months.
To prevent freezer burn, press out as much air as possible.
To Reheat:
Stovetop: Reheat gently in a covered skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce.
Microwave: Heat individual portions in a microwave-safe dish, covered, on medium power until warmed through.
Oven: For larger amounts, reheat in an oven-safe dish at 325°F (165°C) until hot (about 20–25 minutes).
Variations:
Meat Options: Try using chuck steak, blade steak, or cube steak for extra tenderness and flavor. These cuts are ideal for slow cooking.
Tomato Twist: Swap diced tomatoes for crushed or stewed tomatoes if you prefer a smoother sauce.
Add Veggies: Toss in sliced bell peppers, mushrooms, or celery for added depth and texture.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the tomato mixture if you like a little heat.
Slow Cooker Method: After browning the meat and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
Tips:
Tenderizing Tip: For even more tenderness, pound the steak with a meat mallet before dredging in flour.
It’s the traditional “swissing” technique that gives the dish its name.
Flavor Boost: Deglaze the skillet with a splash of red wine or extra beef broth after browning the meat to lift up all the flavorful bits before adding the tomatoes.
Make-Ahead Friendly: Assemble everything up to the point of baking, then refrigerate the covered skillet and bake when ready.
Great for prepping the night before.
Serving Shortcut: If you’re short on time, serve the steak and sauce over egg noodles or mashed potatoes made ahead and reheated.
Per Serving (approximate):
Calories: 360–400 kcal
Protein: 30g
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g (from tomatoes and onions)
Fat: 22g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 500–650mg (varies based on broth and canned tomatoes)
Note:
These values can vary depending on the cut of steak, type of broth, and amount of oil used.
You can lower sodium and fat by using low-sodium broth and trimming extra fat from the meat.