Description

This Old Fashioned Swiss Steak features tender beef simmered in a rich tomato-based sauce, perfect for a comforting family meal. With a medley of fresh vegetables and deep flavors, it’s a dish that brings warmth and nostalgia to the table.

Ingredients

Scale

¼ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
1 tsp garlic powder
2 lbs cube steak or round steak (sliced)
¼ cup vegetable oil
1 onion (diced)
1 – 2 stalks celery (diced)
1 green bell pepper (thinly sliced)
8 oz mushrooms (sliced)
2 cloves garlic (minced)
3 tbsp tomato paste
1 15 oz can diced tomatoes
2 cups beef broth
1 tbsp Worcestershire sauce
½ tsp dried thyme
1 tsp sugar
Pinch of celery seed (optional)
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions

Preheat your oven to 325°F (165°C). This temperature allows for slow cooking, ensuring the steak becomes tender.
In a shallow dish, combine ¼ cup all-purpose flour, ½ tsp salt, ¼ tsp black pepper, and 1 tsp garlic powder. Mix well to ensure an even coating for the steak.
Coat the 2 lbs of cube steak in the seasoned flour mixture. Make sure each piece is evenly covered, as this will help create a nice crust during browning.
Heat ¼ cup vegetable oil in a large oven-safe pot over medium-high heat. Once hot, add the coated steaks and brown them for about 3-4 minutes on each side until they develop a golden crust. Avoid overcrowding the pot; brown in batches if necessary.
Remove the browned steaks from the pot and set them aside on a plate. This prevents them from overcooking while you prepare the vegetables.
Add the diced onion, diced celery, and thinly sliced green bell pepper to the pot. Sauté these vegetables for about 5 minutes until they start to soften and the onions become translucent.
Stir in the 8 oz of sliced mushrooms and 2 cloves of minced garlic. Cook for an additional 2-3 minutes until the mushrooms have released their moisture and are tender.
Add 3 tbsp of tomato paste and stir well. Cook this mixture for another 1-2 minutes to deepen the flavor of the tomato paste, allowing it to caramelize slightly.
Pour in the 1 can of diced tomatoes, 2 cups of beef broth, 1 tbsp of Worcestershire sauce, ½ tsp of dried thyme, 1 tsp of sugar, and a pinch of celery seed (if using). Stir everything together, scraping up any brown bits from the bottom of the pot.
Return the browned steaks to the pot, nestling them into the sauce. This ensures they absorb the flavors during cooking.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 1½ to 2 hours, checking for tenderness. The steaks should be fork-tender when done.
If desired, thicken the gravy after cooking. Mix 2 tbsp of cornstarch with 2 tbsp of water, then stir into the pot. Simmer on the stovetop for a few minutes until thickened.
Serve hot over your choice of mashed potatoes, egg noodles, or rice. This hearty dish pairs perfectly with these sides, soaking up the delicious gravy.

Prep Time: 30 mins
Cook Time: 90 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: Don’t rush the browning process for added depth of flavor. Use a heavy-bottomed pot to distribute heat evenly. Adjust liquid ratios if using fresh tomatoes. Allow the dish to rest for 10 minutes before serving for better flavor.