Swiss steak is an affordable classic that is so easy to make! Everyone loves a good traditional steak recipe, but what should you do if you want something a bit more interesting? With the use of some vegetables, a Dutch oven, and a little bit of technique, you can create a classic Swiss steak for dinner that is like nothing you’ve ever had before.
Despite its strange name, this simple recipe is more of a stew than a method of preparing steak. This recipe for Swiss steak is a classic variety of the traditional Swiss steak recipe and makes a really tender, succulent steak dinner packed with veggies and a really rich sauce as well.
You can use pretty much any vegetables you want in this recipe, but the ingredients provided here will make the most classic variation that you would be able to order in restaurants.
Swiss Steak Ingredients
Make sure you read the recipe card at the bottom carefully for a complete list of ingredients.
- Top round steak
- Salt & pepper
- Green pepper
- Can of diced tomatoes
- Worcestershire sauce
- White sugar
How to Make Swiss Steak
- Dredge the steak in flour and season with salt and pepper
- Melt the bottom in the bottom of a Dutch oven, then brown the steak on both sides at medium heat
- Combine the rest of the ingredients in a bowl, stir and add to the Dutch oven
- Cover with the lid and bake at 350 Fahrenheit for 1 hour or until the steak is tender
Why Is It Called “Swiss” Steak?
While it would be nice to learn how to make a dish from the beautiful country of Switzerland, this Swiss steak actually has nothing to do with the alpine nation. (hey, I will tackle fondue next LOL)
The ‘Swiss’ in this recipe comes not from the typically neutral nation but actually from the method of preparing the meat. You ‘Swiss’ a steak by pounding, cutting, or rolling it thin, then braising it in liquid, which helps to not only tenderize it but also allow for a bit of a faster cooking time and more sauce to penetrate into the surface of the meat.
What Kind of Steak Should You Use?
Something called Swiss steak likely makes you think of a nice big, juicy rib-eye or New York strip cut, but just like with the first part of its name, Swiss steak isn’t really a steak recipe at all, not in the traditional sense.
This recipe is more about tenderizing and preparing some of the more typically sinewy and tough cuts of beef, such as the top round or round cuts. These parts of the cow usually are a lot stringier and more unable to be cooked as steaks in comparison to other cuts. I used a very large top round steak, but you can use multiple smaller steaks if desired.
By thinning and braising in a Swiss method, you can tenderize it and soften it, creating a really tender and falling apart texture like pulled pork.
In fact, you don’t even have to use beef! For the cow lovers among us, you could use a really thick piece of pork or lamb instead. Just make sure to use a cut that has typically high connective tissue and fat that needs to be broken down, as this will cook best during braising.
What to Serve With This Swiss Steak
This recipe is surprisingly simple and creates a really flavorful sauce and meat that can honestly go well with anything. Even better, it comes with all of the vegetables you need alongside the meat. This is best served with a plain carb to really enjoy that sauce!
Looking for more tasty Beef recipes? Try these out:
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- Prep Time
- 20 minutes
- Cook Time
- 1 hour 30 minutes
- Main Course
- Karlynn Johnston
- 2 pounds round or top round steaks
- 1/4 cup flour
- Salt and pepper
- 3 tablespoons butter
- 1 green pepper chopped
- 2 sticks celery chopped
- 2 small onions chopped
- one 14 ounce can diced tomatoes with juice
- 2 tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 pinch white sugar
- Preheat your oven to 350 °F.
- Dredge the steak(s) in flour and sprinkle with salt and pepper.
- Melt the butter in the bottom of a Dutch oven or braising pan and brown the steak slowly on both sides.
- Combine the green pepper, celery, onions, tomatoes, garlic, Worcestershire Sauce and white sugar in a bowl, stir and add to the meat.
- Put the lid on the braising pan/Dutch oven and place in the oven. Bake for 1 to 1 1/2 hours or until the steak is tender and falling apart, stirring occasionally.
- Serve over mashed potatoes or noodles with lots of the sauce!
- I used one large top round steak, you can use smaller ones to fill the pan!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.