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Swiss Steak



I grew up having Swiss steak for dinner.  It brings back fond memories.  Taking a tough cut of meat, making it tender and then immersing it in a with a nice hearty tomato and beef sauce was always good and fulfilling.  Here is my version of this classic old school recipe.  I hope you give it a try.







  • Servings: 3-5
  • Difficulty: Intermediate
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Swiss Steak


  • About 2 – 2 ½  pounds of Beef Top Round Steak, either already sliced into steaks or a roast sliced in thick slices (about 1/2 inch or more) 
  • Salt and Pepper
  • About 1 cup Flour
  • Canola oil or Bacon Drippings 
  • 1 small Onion, slice and then cut slices in half
  • 3 cloves Garlic, chopped
  • 1-2 stalks Celery, diced
  • 1-2 Carrots, diced
  • 2 Tbsp or 3 oz of Tomato Paste
  • 1 14.5 oz can Fire Roasted Tomatoes
  • 1 ½ – 2 cups of Beef broth, or more if needed
  • Large splash of Worcestershire sauce
  • ¼ tsp Rosemary
  • 1 ½ tsp Oregano 
  • Parsley, chopped for garnish



  • Preheat oven 325
  • Prep the meat.  Salt and pepper each steak, both sides.  Pound each slice with a meat mallet to tenderize.  Dredge meat slices in the flour, both sides.
  • In a large ovenproof Dutch oven pot or a braiser pan, heat on medium-high heat.  Drizzle with oil or bacon drippings till sizzling.  Sear each beef slice until lightly browned on each side.  Be sure not to crowd the beef or you’ll be ‘steaming’ them instead of searing.  Be prepared to sear in batches.  Remove the beef.
  • In the same pan, if needed, drizzle with a little more oil or bacon drippings and sauce the vegetables until just tender but not soft.  Stir in the tomato paste and cook while mixing in with the vegetables.  Add the tomatoes, broth, herbs, Worcestershire sauce and mix until combined.  Immerse Beef into the sauce until just covered in the sauce.  Place in the oven and cook for about 2 hours or until the meat is tender.
  • Serve with mashed potatoes or another favorite side. 

Enjoy ☺ gathering around the table