This AMAZING 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 than you should try my Salisbury steak recipe and my cube steak and gravy recipe.
How to make Swiss Steak
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 and heat a little more vegetable oil in the pot over medium heat. Then add the onions and carrots cooking until the onions are tender. Now 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 scrap the bottom of the pot to remove the brown bits. Cover the pot and place 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 ladled over the top.
Recipe notes and helpful tips
- Use a meat mallet to tenderize your round 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 . Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing 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.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power.
- Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.
How to cook Swiss Steak on the stove?
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 simply cover and simmer about 1 1/2 hours or until the beef is fork tender and the sauce is reduced. Stir every 30 minutes or so to make sure that the mixture does not burn to the bottom of the pan.
How to make Swiss Steak in a crock pot?
Follow all the directions up to and including reducing the heat to low and adding the garlic cooking for about 1 minute while stirring constantly. Then transfer everything to the crock pot. Then 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 on high for 4-5 hours or until the beef is fork tender.
More tasty beef recipes you will love!
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Swiss Steak
This Swiss Steak Recipe combines melt in your mouth tenderized round steak braised with onions, carrots, garlic, and tomatoes. For a complete meal serve over creamy mashed potatoes, white rice, or Amish egg noodles.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4 servings 1x
- Category: main meal beef
- Method: stovetop/bake
- Cuisine: American
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 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 marjoram
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
Instructions
- Tenderize the round steak with a meat mallet.
- Generously salt and pepper 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 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 scrap 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
- Use a meat mallet to tenderize your round 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 . Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing 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.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power.
- Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.
Keywords: swiss steak recipe, what is swiss steak, crock pot swiss steak, swiss steak in oven
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