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Swiss Steak is a classic preparation of tenderized slices of round steak, slowly braised in a rich tomato broth. It’s a comforting meal that is perfect for Sunday supper.Pin this recipe for later!
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What is Swiss Steak?
While the name may spark thoughts of Switzerland, Swiss Steak got its name from the English preparation of pounding and tenderizing steaks.
You can slice steaks from a Top Round Roast or sometimes you can find them already sliced and portioned by the butcher.
The steaks are dredged in flour, then seared and simmered in a beef broth with tomatoes and onions. It takes a couple of hours of mostly hands-off time, but the result is a fork-tender, rich, and completely comforting meal that your whole family will love.
A few simple ingredients are all you need to make this classic recipe. The result is tender, rich steaks in the most delicious gravy.
- Top Round Roast Steaks – You can slice from a roast, or purchase them pre-portioned.
- Flour – Dredge the meat in flour then sear, which will thicken the gravy.
- Seasonings – Salt, pepper and paprika.
- Onion, Carrots and Garlic
- Petite Diced Tomatoes – with the juice, the tomatoes are part of the delicious gravy.
- Beef Broth – To make the gravy.
How To Make Swiss Steak
See recipe card below for ingredient quantities and full instructions.
Tenderize Steaks: Lightly pound on both sides with a meat mallet. You want them to be even in thickness for even cooking.
Flour: Coat steaks on both sides with seasoned flour.
Brown: Heat oil in a large dutch oven and sear the steaks on both sides.
Add Veggies: Saute vegetables for a couple of minutes, then add the steaks back to the pot.
Add Remaining Ingredients: Top with canned tomatoes and beef broth and simmer for a couple of hours.
Simmer: Cover and reduce heat to low, then simmer for about 2 hours.
Serve: Remove from heat and serve with mashed potatoes, rice or noodles.
Top round roast is the traditional (and best!) choice. You can purchase the steaks pre-portioned or buy an actual roast and cut your own steaks. When cutting or selecting steaks, keep in mind you will be tenderizing them quite a bit, so they will thin out and spread. You can often make one slice into two steaks.
Salisbury steak is made with cube steak, while Swiss steak is an actual steak.
I like to serve this dish as is, but if you want a super thick gravy you can either remove the meat and simmer the sauce a little longer OR make a cornstarch slurry and add it to the broth.
- Do not skip dredging in flour. This will help keep the meat nice and juicy and seal in flavor. It also helps flavor, and thickens the sauce as it cooks.
- Do not skip tenderizing the meat. This cut of beef is a little on the tougher side, tenderizing properly and allowing a nice slow simmer is vital for optimal texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave or on the stove in the sauce. Use lower heat because steak can become tough when reheated.
More Steak Recipes
- Chopped Steaks with Mushroom Gravy
- Garlic Butter Steak Bites
- Steak Fajitas
- Air Fryer Steak
- Instant Pot Pepper Steak
Swiss Steak Recipe
- 4-6 top round roast steaks about 2 pounds
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 3 tablespoons extra virgin olive oil
- 1 cup chopped sweet onion
- 1 cup chopped carrots
- 2 cloves garlic minced
- 14.5 ounce can of petite diced tomatoes
- 14.5 ounce can beef broth
- Optional: Fresh parsley for garnish
- Prepare round roast steaks by tenderizing thoroughly, on both sides.
- Whisk together the flour, salt, pepper and paprika and place in a shallow plate or dish.
- Coat each top round steak in the flour, making sure to cover all sides. Set aside.
- In a large dutch oven, heat oil over medium high heat.
- Sear the prepared steaks on all sides until golden brown. Remove and set aside.
- Add the onion, carrots and garlic and cook for about two minutes, scraping the bottom of the pan as they cook.
- Return the steaks to the pan, placing them on top of the veggies.
- Add both cans of the tomatoes and the beef broth and bring to a simmer.
- Reduce heat to low and simmer for 2 hours.
- Remove from heat and serve over mashed potatoes.
- Optional: For a super thick sauce, you can add a cornstarch slurry to the broth a few minutes before serving.