This fantastic Swiss Steak recipe is pure comfort food at its best flavor. Beef round steak is tenderized, browned, and slow-cooked to perfection with onions, garlic, and carrots in a lightly seasoned tomato sauce. For the ultimate meal, serve over mashed potatoes, rice, or pasta!
This is comfort food at its best. If you like this recipe, try my beef tips, gravy, and chicken fried chicken.
Ingredient Notes and Substitutions
- Beef: bottom round or top round
- Seasonings: for a flavorful Swiss steak, use salt, freshly ground black pepper, dried marjoram, dried thyme, and paprika
- All-purpose flour: to seal in moisture and brown the meat
- Vegetable oil: or canola oil
- Vegetables: yellow onion, carrots, garlic, canned diced tomatoes
- Tomato paste: to thicken the sauce
- Beef broth: low sodium is best
- Worcestershire sauce: for flavor and complexity
How to make Swiss steak
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by tenderizing the round steak with a meat mallet. Season the beef with salt and pepper on both sides. Then, dredge the meat in flour, shaking off any excess. Now heat a little oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the beef on both sides.
Remove the meat to a plate. Heat a bit of vegetable oil in the pot over medium heat. Then add the onions and carrots, cooking until the onions are tender. Reduce the heat to low and add the garlic, cooking for about 1 minute while stirring constantly.
Then add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place it in the oven. Then bake for about 2 hours or until the meat is very tender. Serve over mashed potatoes, white rice, or egg noodles with the gravy and meat spooned over the top.
Preparations Tips
- Unlike Salisbury steak, which is made with ground beef, Swiss steak is typically made with tougher cuts of meat, like round steak and chuck steak. Always use a meat mallet to tenderize your steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick.
- You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish. If the vessel does not have an ovenproof lid, cover it with aluminum foil before placing it in the oven.
- Peel the carrots so they have that beautiful bright orange color.
- I like to use fire-roasted tomatoes, but diced tomatoes work well too.
- You can substitute dried oregano for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and more subtle overall.
Stove Top Instructions
Follow all the directions up to and including adding the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, and the browned beef to the pot.
Then cover and simmer for about 1 1/2 hours, or until the beef is fork tender and the sauce is reduced. Stir every 30 minutes to ensure the mixture does not burn to the bottom of the pan.
Slow Cooker Instructions
Follow all the directions, including reducing the heat to low and adding the garlic. Cook for about 1 minute while stirring constantly. Then, transfer everything to the crock pot.
Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, and the browned beef. Cover and cook on low for 6-8 hours or high for 4-5 hours or until the beef is fork tender.
Store and Freeze
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
- Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.
Serving Suggestions
I like to serve it with garlic mashed potatoes, roasted red potatoes, white or brown rice, or egg noodles. Other great side dishes to serve with it are roasted asparagus, sauteed spinach, or green bean bundles.
More Tasty Beef Recipes
Swiss Steak
Ingredients
- 2 lbs. bottom round or top round steak pounded 1/2 inch thick
- Kosher salt and fresh ground black pepper
- ½ cup all-purpose flour
- 2-3 tablespoons vegetable oil
- 1 yellow onion sliced half moon
- 3 carrots peeled and cut in 1 inch chunks
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups low sodium beef broth
- 2 (14.5 ounce) cans diced tomatoes
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
Instructions
- Tenderize the round steak with a meat mallet.
- Generously salt and pepper on both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it. Shake off any excess flour.
- Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the meat on both sides. Remove the meat to a plate.
- Heat the remaining vegetable oil in the pot over medium heat. Add the onion and carrots and cook until the onions are tender approximately 5-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
- Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
- Season with kosher salt and fresh ground black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.
Notes
- Unlike Salisbury steak, which is made with ground beef, Swiss steak is typically made with tougher cuts of meat, like round steak and chuck steak. Always use a meat mallet to tenderize your steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick.
- You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish. If the vessel does not have an ovenproof lid, just cover it with aluminum foil before placing it in the oven.
- Peel the carrots so they have that beautiful bright orange color.
- I like to use fire-roasted tomatoes, but diced tomatoes work well too.
- Dried oregano may be substituted for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and overall more subtle.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kristine
We loved this steak! Very flavorful and tender. I’llm make this one again, thank you!
Beth Pierce
You are most welcome, Kristine!
Lisa
So delicious! Served over mashed potatoes with steamed green beans for the win! This is my first time making Swiss Steak and it will not be the last. Thanks for a great recipe.
Beth Pierce
You are most wewlcome, Lisa!
Vicky
I just made this Swiss steak recipe, and it turned out amazing! The meat was so tender and the flavors were spot on—definitely a new family favorite!
Claire Rupert
This was delicious! Did add fresh sliced button mushrooms and Had to use small can of tomato sauce because I had no paste.
Beth Pierce
Thank you, Claire! So glad that you liked it! We love it too!
Geryl
I’ve made this once before and it is delicious. I just put it together now and didn’t have tomato paste. Can I thicken the sauce at the end with cornstarch?
Beth Pierce
Sorry! I have been behind on my comments. Yes you could thicken it with cornstarch but it will be minus some of the tomato taste!
Elisa
I love this Swiss steak recipe. It cooks up so tender everytime. I know everyone loves it with mashed potatoes but I love it with egg noodles and broccoli.
Beth Pierce
Me too!
Clarice
OMG! This was really delicious and tender. I opted to use oregano instead. I actually do not have marjoram at home. Thank you for sharing the recipe.
Beth Pierce
Oregano works too!
Kat
Loved your Swiss Steak recipe – was amazing! Your simple steps made cooking it less intimidating. I served it over mashed potatoes and it was a huge hit. Thanks for sharing your recipe magic!
Beth Pierce
You are most welcome, Kat!
Oliver
The sauce really pulls this Swiss steak recipe together. It was tender and flavorful. My mom and dad really enjoyed it. I will make it again.
Beth Pierce
Thanks, Oliver! So glad that you liked it!
Chloe Arnold
Oh my goodness this was divine! This is comfort food at its best and my husband loved it. It is going on regular rotatiuon at my house.
Beth Pierce
Thanks, Chloe! I am so glad that you and your husband enjoyed it.
Melissa
Hey there! Your Swiss steak recipe was awesome! The recipe steps were super easy to follow. Your enthusiasm for cooking really shines through in your writing. Keep sharing your delicious recipes – I can’t wait to try them all out!
Beth Pierce
Thanks, Melissa! I am so glad that you liked the Swiss steak.
Dana
My husband loved this recipe for Swiss Steak! I don’t eat beef, but my husband does, and he’s a chef. He said that it was absolutely delicious! He wanted me to thank you for the inspiration.
Beth Pierce
He is most welcome!
Kelly Bolen
Can anyone say yum? This was absolutely delish! I cannot wait to make it again. Your recipes are always a hit with my family.
Beth Pierce
Thanks, Kelly! I am so glad that they liked it! We love it too!
Debbie
This swiss steak is my husband’s favorite recipe. It is a frequently requested meal at our house. You just can’t go wrong with this one. It is supposed to snow this weekend so I think it will be on the menu. I just got to get to the store and pick up the stuff.
Rose
This is a tasty Swiss steak recipe. It has always been one of my favorites. I love to serve it over cooked egg noodles but it is equally delicious over mashed potatoes. Thanks for the great recipe. This is a must try for anyone that loves Swiss Steak.
Beth Pierce
Thank you, Rose! I am so happy that it is one of your favorites.
Brian
Salisbury steak seems to be the type I see the most, probably because it is easier and less expensive to make. But Swiss steak is much better and worth the time and money to make.
Beth Pierce
I agree 100%