Swiss Steak

5 from 3 votes

This classic Swiss steak features fork tender beef smothered in a rich tomato tomato and slow cooked to perfection. It is comfort food at its best.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Calories: 533kcal

Preheat oven to 325º F.
Cut the meat with the grain into serving-size pieces. Place the flour, salt, and pepper into a Ziploc bag or other type of plastic bag. Add the meat and toss to coat on both sides. Tenderize the meat, using a needling device, until each slice is about ½-inch thick. Dredge in the flour again and set aside. (See Tip 4)
Add the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions and celery. Sauté for 2 to 3 minutes. Add the garlic; cook 30 seconds or until fragrant. Add the paprika and oregano; stir well to combine.
Whisk together the beef broth, tomato paste, and Worcestershire Sauce in a measuring cup. Add to the vegetable mixture; mix well. Add the diced tomatoes; mix well. Correct the seasonings. Return the meat to the pot, submerging it in the liquid. Bring to a simmer. Cover the pot and place it in the preheated 325°F oven. Cook for 1 ½ to 2 hours or until the meat is tender and falling apart.
Yield: 4 to 6 servings. (See Tips 5 and 6)

Choose meat that has minimal internal fat. Both round steak and top sirloin work well with this recipe.
I like to use low-sodium beef broth. However, you could use regular beef broth and adjust the added salt to taste.
I generally add about ½ teaspoon of Kosher salt and ¼ teaspoon of black pepper.
If you don't have a needling device, you can use whatever device you normally use to pound meat.
I like to serve Swiss steak over rice. However, you could also serve it with mashed potatoes or a baked potato. Swiss steak pairs well with a variety of side dishes such as green beans, steamed spinach, collard greens, broccoli, cauliflower, or a simple side salad.
Leftovers reheat well. Place them in a pan over medium-low heat and cook until bubbly and the meat is fully heated, about 15 minutes.