Old-Fashioned Swiss Steak

This Old-Fashioned Swiss Steak is a timeless recipe that delivers a tender, fall-apart steak in a rich, savory gravy. With a mix of vegetables and seasonings, the dish bakes slowly in the oven, creating a deeply flavorful and satisfying meal that’s perfect for a cozy family dinner.

Old-Fashioned Swiss Steak

Ingredients:

Instructions:

1. Prep Oven & Sear Steak: Preheat your oven to 325°F (165°C). In a small bowl, combine the ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon garlic powder. Dredge the 2 lbs of steak in this flour mixture to coat it completely. In a large oven-safe pot or Dutch oven, heat the ¼ cup vegetable oil over medium-high heat. Brown the coated steaks on both sides, then remove them from the pot and set them aside.
2. Sauté Vegetables & Build Sauce: In the same pot, add the 1 diced onion, 1–2 diced celery stalks, 1 thinly sliced green bell pepper, and 8 oz of sliced mushrooms. Sauté until they begin to soften. Add the 2 minced garlic cloves and 3 tablespoons tomato paste, and cook for another 1–2 minutes until fragrant. Stir in the 1 (15 oz) can of diced tomatoes, 2 cups beef broth, 1 tablespoon Worcestershire sauce, ½ teaspoon dried thyme, 1 teaspoon sugar, and a pinch of celery seed if you are using it. Return the browned steaks to the pot, making sure they are submerged in the sauce.
3. Bake: Cover the pot and bake for 1 ½ to 2 hours, or until the steak is fork-tender.
4. Finish & Serve: If you desire a thicker gravy, mix the 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this slurry into the pot and simmer on the stovetop until the gravy has thickened. Serve the Swiss steak hot over mashed potatoes, egg noodles, or rice.

Note: For a slow cooker version, reduce the beef broth to 1 cup and cook on low for 6–8 hours.