Go Back
Braised beef in a rich tomato sauce in a clay pot with parsley, similar to this swiss steak recipe
Chef Emma

Swiss Steak

Pounded, flour-dusted round steak browned in a Dutch oven and braised at 325°F in a tomato, onion, bell pepper and celery sauce until fork-tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 lb bottom or top round steak 900 g, about 3/4 inch thick, cut into 6 portions
  • 1/2 cup all-purpose flour 60 g
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 3 tbsp neutral oil divided
Tomato sauce
  • 1 large yellow onion halved and sliced
  • 1 green bell pepper sliced into strips
  • 1 rib celery thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can diced tomatoes 14.5 oz / 411 g, with juice
  • 1 can tomato sauce 8 oz / 227 g
  • 1 cup low-sodium beef broth 240 ml
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sugar optional
  • fresh parsley chopped, to serve

Equipment

  • 5- to 6-quart Dutch oven with lid
  • Meat mallet
  • Tongs

Method
 

  1. Heat the oven to 325°F (165°C). Cut the steak into 6 portions and pound between sheets of plastic wrap to about 1/2 inch (1.25 cm) thick.
  2. Mix the flour, salt, pepper and paprika. Pat the steaks dry, press them firmly into the flour on both sides and shake off the excess. Save the leftover flour.
  3. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown the steaks in batches, 2 to 3 minutes per side, adding the last tbsp oil as needed. Set aside.
  4. Lower the heat to medium. Cook the onion, bell pepper and celery with a pinch of salt 5 to 6 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir 1 minute.
  5. Stir in 1 tbsp of the leftover seasoned flour for 30 seconds. Add the diced tomatoes, tomato sauce, broth, Worcestershire, thyme, bay leaf and sugar and bring to a simmer.
  6. Return the steaks and their juices to the pot, spooning sauce over the top. Cover tightly and bake 1 1/2 to 2 hours, until fork-tender. Check at 1 hour and add 1/4 cup broth if the sauce looks thick.
  7. Remove the bay leaf, season to taste, rest 10 minutes in the sauce and sprinkle with parsley.

Notes

Stovetop: simmer covered on the lowest heat 1 1/2 to 2 hours, stirring every 20 to 30 minutes. Slow cooker: brown first, use 1/2 cup broth, and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Calories are an estimate per serving from USDA FoodData Central values.