When the weather turns chilly or your day just needs a little culinary comfort, nothing wraps you in warmth quite like Swiss Steak. This isn’t a fancy, fussy meal—it’s a rustic, hearty classic that speaks the language of love through slow cooking. Think melt-in-your-mouth beef, a rich tomato gravy, and the kind of aroma that has everyone in the house asking, “What smells so good?”

This braised beef recipe is your ticket to old-fashioned flavor with modern ease. Whether you’re cooking for Sunday supper or meal prepping for the week, Swiss steak delivers big on taste and nostalgia.

Why You’ll Love This Swiss Steak

Affordable cuts become tender and flavorful with braising.
One-pot magic with minimal cleanup.
Feeds a crowd and leaves plenty of leftovers.
A comfort food dinner that pairs with almost anything.

Ingredients for Swiss Steak

908 g (2 pounds) top round steak
65 g (½ cup) all-purpose flour
Salt and pepper to taste
75 ml (5 tablespoons) neutral oil, divided
2 large onions, chopped (approx. 300 g)
3 ribs of celery, chopped (approx. 150 g)
1 large carrot, chopped (approx. 100 g)
5 cloves garlic, minced (approx. 15 g)
1 can (794 g / 28 ounces) plum tomatoes
300 ml (1¼ cups) low-sodium beef stock, plus more as needed
13 g (1 tablespoon) sugar
15 ml (1 tablespoon) Worcestershire sauce
1 tsp coarsely ground black pepper

How to Make This Tomato-Based Steak

Prep and tenderize: Cut the steak into 4 portions and pound to ½-inch thickness. Season with salt and pepper, then dredge in flour.
Brown the beef: In a heavy pan over medium-high heat, heat 2 tablespoons oil. Brown the steaks on both sides. Remove and set aside.
Sauté the veggies: Add the remaining oil and cook onions, celery, carrot, and a pinch of salt for 10-15 minutes until soft. Stir in garlic and cook for 2 more minutes.
Build the sauce: Pour in beef stock, scraping the pan. Add tomatoes, sugar, Worcestershire sauce, and pepper. Stir and bring to a simmer. Taste and adjust salt as needed.
Braise: Nestle the steaks into the sauce. Cover and simmer on low for 1.5 to 2 hours, flipping the meat every 30 minutes. Add a splash of water if the sauce thickens too much.
Finish and serve: Skim off any fat. Garnish with parsley and serve with mashed potatoes, buttered noodles, or crusty bread.

Tips for Tender Swiss Steak

Use a meat mallet generously—this step makes a difference.
Don’t rush the braise. The longer, the better.
Want extra depth? Add a splash of red wine before the stock.
This dish tastes even better the next day. Leftovers are gold!

Why This Braised Beef Became a Family Favorite

I stumbled on Swiss steak when trying to recreate my grandmother’s Sunday pot roast, but with a twist. The moment that tomato-based sauce hit the pan, I was transported back to her kitchen, all warm windows and simmering pots. My husband declared it “better than any roast” he’d had. Now it’s in regular rotation, especially on those grey days when we all need something hearty and homemade.

What to Serve with Swiss Steak

This dish is super versatile. Mashed potatoes are a no-brainer, but you can also spoon them over buttered egg noodles, creamy polenta, or even rice. Add a crisp green salad or some roasted broccoli on the side to balance the richness. And don’t forget a slice of bread to mop up that luscious sauce!

How to Store This Comfort Food Dinner

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze portions with plenty of sauce to keep the meat moist. It will last up to 3 months in the freezer. Thaw overnight and reheat when ready.

FAQs About Swiss Steak

What cut of beef should I use?

Top round is ideal, but bottom round or chuck also work well.

Can I make this in a slow cooker?

Yes! Brown the beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Can I skip the flour dredge?

Technically, yes, but it helps thicken the sauce and gives the steak a lovely crust.

One Last Forkful

If you’re looking for a comforting, stick-to-your-ribs kind of dinner, Swiss Steak is it. Rich, tender, and deeply satisfying, it’s the kind of meal that tastes like home. Whether it’s your first time making a tomato-based steak or you’re rediscovering a childhood favorite, this dish belongs in your comfort food hall of fame.

Swiss Steak for the Soul: A Braised Beef Recipe That Feels Like a Hug

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Author: Amanda Thompson
Total Time: 2 hours 10 minutes
Yield: 4 servings 1x

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Description

Swiss Steak is a comforting, old-fashioned braised beef dish simmered in a rich tomato gravy with onions, garlic, and vegetables. Using affordable cuts of beef, it transforms into tender, flavorful perfection with slow cooking—ideal for Sunday dinners or cozy weeknights.

Ingredients

Scale

908 g (2 pounds) top round steak
65 g (½ cup) all-purpose flour
Salt and pepper to taste
75 ml (5 tablespoons) neutral oil, divided
2 large onions, chopped (approx. 300 g)
3 ribs celery, chopped (approx. 150 g)
1 large carrot, chopped (approx. 100 g)
5 cloves garlic, minced (approx. 15 g)
1 can (794 g / 28 ounces) plum tomatoes
300 ml (1¼ cups) low-sodium beef stock
13 g (1 tablespoon) sugar
15 ml (1 tablespoon) Worcestershire sauce
1 tsp coarsely ground black pepper

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Instructions

Cut steak into 4 portions and pound to ½-inch thickness. Season and dredge in flour.
Heat 2 tbsp oil in a heavy pan. Brown steaks on both sides and set aside.
Add remaining oil and sauté onions, celery, carrot, and salt for 10–15 minutes. Stir in garlic and cook 2 more minutes.
Add beef stock, scrape the pan, then add tomatoes, sugar, Worcestershire, and pepper. Simmer and season to taste.
Nestle steaks in the sauce. Cover and simmer on low for 1.5–2 hours, flipping every 30 minutes. Add water if needed.
Skim fat, garnish with parsley, and serve over mashed potatoes or noodles.

Notes

Pound the meat well for tenderness.

Don’t rush the braising—it enhances flavor and texture.

Add red wine before the stock for depth.

Leftovers improve with time and freeze beautifully.

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Braising
Cuisine: American