Old-Fashioned Swiss Steak Recipe

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Introduction

Old-Fashioned Swiss Steak is a comforting, hearty dish that has been passed down through generations. Tender beef steaks are slowly simmered in a rich tomato and vegetable sauce until melt-in-your-mouth delicious. This classic meal is the perfect example of simple ingredients coming together to create a flavorful, stick-to-your-ribs dinner the whole family will love. Serve it over mashed potatoes, rice, or egg noodles for a wholesome, old-fashioned comfort food experience.

Ingredients

  • 2 pounds beef round steak (about 1-inch thick)
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil (or olive oil)
  • 1 onion, thinly sliced
  • 1 green bell pepper, sliced
  • 2 carrots, thinly sliced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika

Instructions

1. Prepare the Steak

  1. Cut the round steak into serving-size portions.
  2. In a shallow dish, combine flour, salt, and pepper. Dredge the steak pieces in the flour mixture, coating both sides.

2. Brown the Meat

  1. Heat oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the steak pieces and brown well on both sides. Remove and set aside.

3. Cook the Vegetables

  1. In the same skillet, add onion, bell pepper, carrots, celery, and garlic.
  2. Sauté for 5 minutes, or until vegetables begin to soften.

4. Make the Sauce

  1. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and paprika.
  2. Return the browned steaks to the skillet, spooning sauce over the top.

5. Simmer Slowly

  • Cover and reduce heat to low. Simmer for 1 ½ to 2 hours, or until steak is fork-tender and sauce is rich and thick.

6. Serve

  • Serve hot over mashed potatoes, rice, or egg noodles, spooning the sauce and vegetables over the top.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave.
  • For longer storage, freeze for up to 3 months (thaw overnight in the fridge before reheating).

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