Easy Old Fashioned Swiss Steak Recipe
There’s nothing like Easy Old Fashioned Swiss Steak Recipe to bring back memories of home-cooked meals from my childhood. My mom made it all the time, filling the house with the comforting aroma of simmering tomatoes, onions, and tender beef. It was simple, hearty, and always satisfying.
What I love most about this Swiss Steak recipe is how easy it is to make. With just a few ingredients and a little time, you get a rich, flavorful dish that tastes like it’s been cooking all day. And for me, it must be served with mashed potatoes—the creamy potatoes soak up that savory tomato gravy perfectly.
This is my version of Mom’s recipe, tweaked just a little to make it even easier while keeping all the flavors I grew up loving. It’s still the same tender, slow-simmered beef in a flavorful tomato sauce, just streamlined for today’s busy kitchen. If you’re craving a nostalgic, no-fuss dinner, this one’s for you.
Try this favorite of Mom’s as a dessert, Easy Old-Fashioned Buttery Lemon Sugar Cookie Recipe.
Where Did Swiss Steak Come From?
Swiss Steak is a classic American comfort food that has been around since at least the mid-20th century. Despite its name, Swiss Steak does not originate from Switzerland. In this context, ” Swiss ” refers to “swissing,” a method of tenderizing meat by pounding or rolling it to break down tough fibers. This technique makes inexpensive cuts of beef, like round steak, more tender when slow-cooked.
The dish likely emerged in the United States in the early 1900s and became a staple in home kitchens and diners due to its affordability and hearty nature. Swiss Steak recipes were commonly published in American cookbooks in the 1930s and 1940s, solidifying its place in traditional home cooking.
Traditional Swiss Steak starts with beef, usually round steak, which is tenderized and coated in flour before browning. The dish is then slow-simmered in a rich tomato-based sauce made with diced tomatoes or tomato sauce, sliced onions, and sometimes bell peppers. Garlic, salt, black pepper, and a splash of Worcestershire sauce add depth. As it cooks, the meat becomes fork-tender, soaking up all the flavors of the sauce, making it the perfect hearty meal to serve over mashed potatoes, rice, or buttered noodles.
Ingredients You’ll Need to Make Old Fashioned Swiss Steak
- Beef: I like to use a thick-cut round steak, which becomes tender and flavorful as it simmers.
- Flour: A light coating before browning helps create a rich crust on the meat and thickens the sauce.
- Onion: One yellow onion, sliced into thick pieces, adds sweetness and depth to the sauce.
- Carrot: Adds a touch of natural sweetness and balances the acidity of the tomatoes.
- Garlic: Fresh garlic enhances the overall richness of the dish.
- Tomatoes: Combining tomato sauce and diced tomatoes creates a hearty, flavorful gravy.
- Worcestershire Sauce: Adds savory depth and a hint of umami to the sauce.
- Beef Base: I prefer Better Than Bouillon beef base—it amps up the beef flavor without adding water.
- Dried Herbs & Spices: A mix of marjoram, thyme, and paprika brings warmth and a slightly smoky, herbaceous flavor.
Step-By-Step Guide to Making Swiss Steak
- Step 1: Tenderize the meat slightly. Pound the meat on both sides using a meat mallet—no need to overdo it, as slow cooking will make it tender. Cut the beef into medium-sized pieces (about 2 “x2”).
- Step 2: Season the cut meat with salt and pepper. Then, dredge it in flour, shaking off any excess.
- Step 3: Heat 2 tablespoons of oil in a Dutch oven or a heavy pan over medium-high heat and brown the meat on both sides, about 4 minutes per side. Remove and set aside.
- Step 4: In the same pot, heat 1 tablespoon of oil. Add the onion and carrots, cooking until just slightly tender, about 4-5 minutes. Reduce the heat and add the minced garlic, cooking for 1 minute.
- Step 5 (Oven Method): Add the tomato sauce, diced tomatoes, Worcestershire sauce, beef base, marjoram, thyme, paprika, and browned beef to the pan, stirring to combine and scraping up the browned bits from the bottom—season generously with black pepper. Cover and place the pan in the oven at 350°F for 2-3 hours, until the meat is fork-tender.
- Step 5 (Slow Cooker): Add the tomato sauce, diced tomatoes, Worcestershire sauce, beef base, marjoram, thyme, paprika, and browned beef to a slow cooker—season generously with black pepper. Transfer to a slow cooker. Scrap any browned bits from the pan and add them to the slow cooker. Stir to combine. Cover and cook on low for 6-7 hours until the meat is fork-tender.
- Step 6: Adjust the seasoning to taste. Serve over mashed potatoes, rice, or noodles.
Tips for Success
- Tenderize the meat, but don’t pound it too thin. The slow cooking will make the meat tender no matter what.
- This dish makes fantastic leftovers—store in an airtight container in the refrigerator for up to 3 days.
Easy Old Fashioned Recipe
Swiss Steak is one of those meals that never goes out of style, and you will love this Swiss Steak Recipe. It’s simple, comforting, and full of rich, slow-simmered flavor. Whether you’re making it for a family dinner or just craving a taste of home, this recipe delivers all the nostalgia with an easy, updated approach. And if you’re like me, don’t forget the mashed potatoes!
Old Fashioned Swiss Steak
Ingredients
- 2 lbs. round steak, pounded and cut into 2"x2" pieces
- 1/2 cup all-purpose flour
- 3 tablespoons olive or vegetable oil
- 1 yellow onion, sliced
- 3 carrots, peeled and cut into 1 inch pieces
- 2 stalks celery, cut into bite-sized pieces
- 3 cloves garlic, minced
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon beef base Better Than Boullion
- black pepper & salt for seasoning
Instructions
- Tenderize the meat slightly. Pound the meat on both sides using a meat mallet—no need to overdo it, as slow cooking will make it tender. Cut the beef into medium-sized pieces (about 2 “x2”).
- Season the cut meat with salt and pepper. Then, dredge it in flour, shaking off any excess.
- Heat 2 tablespoons of oil in a Dutch oven or a heavy pan over medium-high heat and brown the meat on both sides, about 4 minutes per side. Remove and set aside.
- In the same pot, heat 1 tablespoon of oil. Add the onion, celery and carrots, cooking until just slightly tender, about 4-5 minutes. Reduce the heat and add the minced garlic, cooking for 1 minute.
Oven Method
- Add the tomato sauce, diced tomatoes, Worcestershire sauce, beef base, marjoram, thyme, paprika, and browned beef to the pan, stirring to combine and scraping up the browned bits from the bottom—season generously with black pepper. Cover and place the pan in the oven at 350°F for 2-3 hours, until the meat is fork-tender.
Slow Cooker Method
- Add the tomato sauce, diced tomatoes, Worcestershire sauce, beef base, marjoram, thyme, paprika, and browned beef to a slow cooker—season generously with black pepper. Transfer to a slow cooker. Scrap any browned bits from the pan and add them to the slow cooker. Stir to combine. Cover and cook on low for 6-7 hours until the meat is fork-tender.
- Adjust the seasoning to taste. Serve over mashed potatoes, rice, or noodles.
This recipe is the ultimate comfort food! So easy to make.
Had it tonight. Delicious.