Swiss steak is a comforting meal made with an inexpensive cut of meat and simple ingredients, resulting in tender beef smothered in a rich tomato gravy. It is the perfect family dinner that will have your whole house smelling wonderful.
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Best Swedish Steak
Sometimes called smothered steak, this swiss steak is what I like to call old fashioned Sunday dinner comfort food. It’s an easy classic dish you can serve your family on a budget, and it’s a cozy meal everyone loves.
It’s made by searing tenderized and seasoned cube steak that has been coated in flour. Then it simmers in a braising liquid for hours until the beef is meltingly tender and the sauce thickens to a rich, savory gravy.
We love it over mashed potatoes with crusty bread or quick sourdough bread to soak up every last drop of the irresistible sauce!
What’s the difference between Swiss steak and Salisbury steak?
Swiss steak and Salisbury steak are pure comfort food, and both are American classics. The name refers to the method in which the meat is tenderized, not the country of Switzerland!
It is made with top round or top sirloin that has been tenderized or “swissed,” giving it the signature cubes on the surface. (My mom actually called is cubed steak) It’s then seared and simmered in a tomato-based broth, which is thickened into gravy.
Salisbury steak, while also an old-fashioned favorite, is made with ground beef formed into the shape of a steak, cooked, and served in a brown gravy.
Swiss Steak Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Beef cube steaks: If yours don’t already come tenderized, you can use a meat mallet to pound your round steak yourself or a meat tenderizer known as a swissing tool to get those little cubes.
- Seasoning: Garlic powder, paprika, salt, and pepper. These are used to season the beef before coating in flour.
- All-purpose flour: Gives the steak a nice crust and helps to thicken the gravy.
- Avocado oil: For browning the beef.
- Carrots, onions, garlic: Veggies are sautéed in the same skillet and added to the sauce. You can also add in any mushrooms and bell peppers if you like. I use either a white or yellow onion.
- Canned diced tomatoes: Use the liquid as well. It gives the gravy a nice tomato-based flavor.
- Beef broth and brown gravy mix: For extra flavors, the store bought packet of mix takes it from a sauce to a thickened gravy. You can swap the beef broth for vegetable broth if that’s what you have on hand.
- Fresh parsley: For garnish.
Variations and Tips
1. For extra flavor, some might want to use bacon fat to cook the steak instead of avocado oil.
2. Add in more veggies along with your carrots. Celery, peas, mushrooms, peppers, etc.
3. Add a splash of Worcestershire sauce for depth of flavor.
4. Instead of canned tomatoes, stewed tomatoes work too.
5. The sauce will thicken as it sits; however, if you want it thicker, let it simmer uncovered for another 10-20 minutes until the sauce reduces. Alternatively, you can use a cornstarch slurry of 1 tablespoon of corn starch mixed with a tablespoon of cold water and added in then simmered.
6. To thin out the sauce, add a bit more broth.
How to Make this Stovetop Swiss Steak Recipe
This recipe will come together in a few steps, with the simmering taking most of the time. It’s well worth the wait!
Step 1 – Season the steaks on all sides, pressing the spices into the meat so it sticks. Then dredge them in flour, shaking off any excess.
Step 2 – In a large Dutch oven, heat oil over medium-high heat and sear the steaks for about 2-3 minutes per side, until browned. Work in batches so you don’t overcrowd the pot. Once browned, transfer them to a plate.
Step 3 – Remove any excess oil from the pot, leaving just enough to sauté the carrots and onions. Cook them for 3-5 minutes until tender, then add the garlic to cook for another 1-2 minutes until fragrant.
Step 4 – Pour in the tomatoes and liquid from the can, add the beef broth, and whisk in the gravy mix. Stir until the powder has dissolved.
Step 5 – Place the steaks back into the pot and bring everything to a boil. Cover with a lid, reduce the heat to low, and simmer for 1.5–2 hours until the steaks are tender.
Step 6 – Garnish with fresh parsley and serve over mashed potatoes, rice, egg noodles, or elbow noodles with your favorite vegetable side dish like green beans. Enjoy!
Make this Swiss Steak in a Slow Cooker
After sautéing the cube steak, add all of the ingredients to your crock pot and simmer on high for 3-4 hours or on low for 6-7 hours.
How to Store Leftovers
Refrigerate: Once completely cooled, keep leftovers in an airtight container for up to 4 days.
Freeze: Transfer everything to a freezer bag or freezer-safe container, including the gravy. Keep frozen for up to 2 months and then thaw it in the fridge overnight when you’re ready to eat it again.
Reheat: This is done easily in a skillet on the stove or in a microwave. You may want to add a splash of broth to loosen things up a bit as it warms through.
More Comforting Beef Recipes:
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Easy Swiss Steak Recipe
Ingredients
- 2 pounds beef cube steaks about 6 pieces
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all purpose flour more as needed
- 3 tablespoons avocado oil divided
- 2 large carrots diced
- 1 large onion diced
- 4-5 cloves garlic minced
- 28 ounces diced tomatoes undrained (1 large can)
- 2 cups beef broth
- 1 envelope brown gravy mix 0.87 ounce packet
- Fresh parsley for optional garnish
Instructions
- Season the cube steaks evenly with the garlic powder, paprika, salt, pepper. I like to press it on so it sticks well.2 pounds beef cube steaks, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper
- Place the flour in a large shallow bowl, and then dredge both sides of each piece of meat in the flour. Shake off any excess.⅓ cup all purpose flour
- In a large dutch oven, add 1-2 tablespoons oil and heat over medium-high heat3 tablespoons avocado oil
- In batches, sear each of cube steaks for about 2-3 minutes on each side until browned. (Add more oil between batches if needed.
- Place the seared steaks on a plate.
- Remove any excess oil from the pot and add the carrots and onions and sauté on medium heat for 3-5 minutes until tender2 large carrots, 1 large onion
- Then add in the garlic and sauté for just an additional 1-2 minutes until fragrant.4-5 cloves garlic
- Pour in the diced tomatoes with liquid, beef broth, and the gravy mix and stir to dissolve the powder.28 ounces diced tomatoes, 2 cups beef broth, 1 envelope brown gravy mix
- Add the seared cube steaks back to the pot and bring to a boil.
- Cover with a lid and reduce the heat to low and simmer for 1 ½-2 hours until the steaks are tender.
- Serve over mashed potatoes or with rice or elbow noodles and a favorite vegetable. Crusty bread is wonderful for soaking up the delicious sauce!Fresh parsley
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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