A timeless, luxurious Swiss steak recipe that yields melt-in-your-mouth tenderness and restaurant-grade gravy at home.
This Old-Fashioned Swiss Steak is a quintessential classic that delivers fork-tender beef bathed in a deeply savory, rich gravy. Slow-baked to perfection, it’s a hearty, crowd-pleasing dish that pairs beautifully with mashed potatoes, buttered egg noodles, or fluffy rice. The method emphasizes a simple, pantry-friendly sauce built from a robust mix of aromatics and vegetables, creating a restaurant-quality meal you can master at home.
Ingredients (organized for clarity)
Meat and coating:
2 lb cube steak or round steak, sliced into portions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
Vegetables and aromatics:
1 large onion, diced
1–2 celery stalks, diced
1 green bell pepper, thinly sliced
8 oz cremini or white mushrooms, sliced
2 cloves garlic, minced
Sauce base and seasonings:
3 tablespoons tomato paste
1 (15 oz) can diced tomatoes
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1 teaspoon sugar
Pinch of celery seed (optional)
Thickening (optional):
2 tablespoons cornstarch
2 tablespoons water (to create a slurry)
Recommended starches for serving:
Mashed potatoes, egg noodles, or rice (choose your preferred carb to soak up the gravy)
Equipment notes (optional for readers):
Oven-safe Dutch oven or heavy-bottomed pot
Measuring spoons and cups
Slotted spoon for browning and a whisk for the slurry
Method (step-by-step, clearly organized)
