How to make Swiss Steak

A classic Swiss steak made with a thick slice of top round, slow cooked until tender.

Toc

1. What Is Swiss Steak?
2. Related articles 01:
3. The Greatest Side Dishes for Swiss Steak
4. Swiss Steak
- 4.1. Ingredients
5. How to make Swiss Steak
- 5.1. Rub the flour on the steak, sprinkle with seasonings, and sear:
- 5.2. Sauté the onions and garlic:
6. Related articles 02:

What Is Swiss Steak?

One way to tenderize a very tough cut of beef, such a round steak, is by slow cooking it like a Swiss steak. After browning, the meat is simmered in a tomato sauce.

The American Century Cookbook states that Swiss steak recipes first appeared in print in the 1930s. In the late 1940s, Reynolds Wrap Aluminum made it widely known by pushing the recipe as an application for its foil. According to their recipe, you were to cook the steak in the oven by lining a roasting pan with foil. (The cooktop is used for ours below.)

In Swiss Steak, the “Swiss” part refers to the method used to tenderize a tough cut of beef, not Switzerland itself. My mother makes Swiss steak the way she does, and her recipe is below.

How to make Swiss Steak

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The Greatest Side Dishes for Swiss Steak

In this dish, the braising liquid with hints of tomato is used to cook the potatoes and carrots that go with the steak. They will absorb part of the steak’s taste in this way.

My mother suggests par-cooking the side veggies until they are no longer raw but still crunchy, then putting them to the pan with the steak near the finish of cooking, if you want to braise them with the beef. Par-cooking ensures that they are thoroughly cooked in the oven at low heat.

Swiss steak can also be served with roasted veggies. While the steak is cooking on the stovetop, if you’re feeling particularly fancy, try roasting some Brussels sprouts and some hasselback potatoes in the oven.

Swiss Steak

SERVINGS

PREP TIME

COOK TIME

TOTAL TIME

4 to 6 servings

30 mins

90 mins

2 hrs

Note: If you would prefer to cook the steak in the oven, just make sure you are using an oven-safe pot, bring the tomato purée to a simmer, put the steak in the oven, covered, and cook it covered, at 300°F.

2 tablespoons flour
1 (2 to 2 1/2 pound) round or top round steak, about an inch thick
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 onion, roughly chopped
1 clove garlic, chopped
2 teaspoons each fresh thyme, sage, and marjoram, or 1/2 teaspoon each dried
2 cups puréed tomatoes (canned or fresh)
Vegetables such as potatoes, carrots, or green beans, optional

How to make Swiss Steak

Rub the flour on the steak, sprinkle with seasonings, and sear:

Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat 2 tablespoons of oil in a wide, shallow pan (with a cover) to medium high heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.
Sauté the onions and garlic:

Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil.
Cook the onions and garlic for 3 to 5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.
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Add the steak, herbs, and tomato purée:

Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the thyme, sage, and marjoram on top of the steak. Add the puréed tomatoes to the pan.
Cover the pan and simmer:

Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.
Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.)
Cook for 1 1/2 hours.
Pre-cook the vegetables:

While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.)
After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.
The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You’ll have more control over how cooked the vegetables are if you pre-cook them a bit first.
Slice and serve:

The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender.
To serve, remove the steak and slice it on a carving board. Spoon the sauce over the steak.