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Swiss Steak

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Swiss Steak is round steak braised in a tomato sauce until tender. This Retro Recipe is a great way to turn an inexpensive cut of beef into a family favorite! 

I love collecting old cookbooks. Seeing the way that people used to cook and make memories long ago. And then I love making those recipes for my family. Now, I don’t rush to make all of the retro recipes (looking at you jello molds) but some retro recipes really do stand the test of time. 

Take this Swiss Steak Recipe for instance. The first time a recipe for Swiss steak was found in print was 1915 but it didn’t start popping up in cookbooks until the 1940s. It also gained popularity when Reynolds Aluminum used a recipe on their box to advertise as a great dish to use aluminum foil so that clean up would be a breeze. Swiss Steak was seen as an easy, delicious and inexpensive meal to feed your family. 

And it still is! Let’s talk about everything you need to get this retro classic recipe on the table. 

Ingredients you need for Swiss Steak Recipe:

  • TOP ROUND ROAST: Top round comes from the inside of the rear leg. It is a very lean cut of meat so it benefits the most when it’s tenderized before cooking like we do with this recipe.
  • FLOUR: Flour will help the steak get a crust on it as well as help the sauce thicken a bit as it cooks.
  • SALT/PEPPER
  • CANOLA OIL: Or other high heat oil to brown the meat in.
  • ONION: Yellow or white onion will work the best in this recipe.
  • GARLIC: When I first posted this recipe, I used 2 cloves. I’ve since upped it to 6. You get more garlic flavor but it’s not overpowering at all.
  • TOMATO PASTE: Adds rich tomato flavor.
  • ITALIAN SEASONING: Use your favorite Italian seasoning blend.
  • DICED TOMATOES: These will be the base of the sauce.
  • BEEF BROTH: I prefer to use low-sodium beef broth so that I can control the final saltiness of the dish.
  • WORCESTERSHIRE SAUCE: I love adding Worcestershire sauce to recipes. It packs such an umami punch.
  • PARSLEY: This is totally optional but the green does at a bright pop of color that makes the dish extra pretty.

Step by Step Photos and Instructions:

Some Swiss Steak recipes have you use a slow cooker or do this in the oven. This recipe is made right on the stovetop instead!

  • STEP #1: Cut the round roast into 3/4 inch slices. Use the ridged side of a meat tenderizer to pound the pieces into 1/2 inch thickness.
  • STEP #2: Combine flour, salt and pepper together on a plate. Dredge the steak pieces in the flour.
  • STEP #3: Heat oil in a large braising pan over medium heat. Cook the slices of beef just until browned on both sides. You may need to do this part in batches to avoid overcrowding the pan. This will help them brown better.
  • STEP #4: In the same pan that you cooked the beef in, reserve 1 tablespoon of pan drippings. Cook the onion ,garlic, tomato paste and Italian seasoning just until the onions start to soften. Return the beef to the pan. Pour in the broth, diced tomatoes and Worcestershire sauce. Reduce heat to low and cover. Allow to simmer for 1 1/2 hours.
  • STEP #5: Season to taste with salt and pepper. Sprinkle with parsley if using and serve.

Swiss Steak is great when served over creamy mashed potatoes or over buttery noodles.

Storage and Leftovers:

Swiss steak makes great leftovers. Keep them in the refrigerator for up to three days and reheat in the microwave.

What is the best cut of steak for Swiss Steak?

Top round works the best for this recipe!

What is the difference between Swiss Steak and Salisbury Steak?

Salisbury Steak is made with ground beef and simmered in a rich brown gravy. Swiss steak is pounded and then braised in a tomato sauce.

Why do they call it Swiss Steak?

Swiss steak is not actually from Switzerland. Instead it Swissing meat refers to a cooking technique where the meat is pounded to breakup the muscle. This tenderizes the meat.

Swiss steak on white plate with mashed potatoes.

My family loved this Swiss Steak Recipe! Sometimes it’s fun to return to those retro recipes and introduce your family to new favorites.

Want more recipes using inexpensive beef top round? Try these!

Creamy Steak and Mushroom Soup is a great way to warm up on a cold winter’s day!

Grilled Marinated London Broil is perfect for your next outdoor grilling session!

Learn how to tenderize lean cuts of steak with my salt hack!

Note: This post was originally published in 2010. It was updated in 2023 with a new recipe, step by step photos, new photos and nutrition information.

Swiss Steak

Swiss Steak is round steak braised in a tomato sauce until tender. This Retro Recipe is a great way to turn an inexpensive cut of beef into a family favorite! 
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 354 kcal

Ingredients
  

Ingredients:

  • 2 pounds top round roast
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup canola oil
  • 1 medium onion sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 6 cloves garlic minced
  • 1/2 cup beef broth
  • 2 14.5 ounce cans diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons parsley optional, garnish

Instructions
 

  • Cut roast into 3/4 inch thick slices. Use a meat mallet to pound the steak to 1/2 inch thick.
  • Combine flour, salt and pepper on a plate. Dredge meat into flour. You can also do this in a resealable plastic bag.
  • Heat 1/4 cup of oil in a large pot over medium heat. Shake excess flour off of meat and cook just until browned. You might need to do this in batches to avoid overcrowding the pan. Add more oil as needed. Transfer to a plate and set aside.
  • In the same pan that you cooked the beef in, cook onion, garlic, tomato paste and Italian seasoning. Return beef to the pan. Pour in broth, diced tomatoes and Worcestershire sauce. Reduce heat to low and let simmer for at least 1 1/2 hours.
  • Season to taste with salt and pepper. Sprinkle with chopped parsley and serve.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 354kcalCarbohydrates: 13gProtein: 36gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 94mgSodium: 434mgPotassium: 668mgFiber: 1gSugar: 2gVitamin A: 204IUVitamin C: 6mgCalcium: 54mgIron: 4mg
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Keywords: chuck steak, comfort food, Food, Recipe, swiss steak

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  • Reply
    Diana
    December 30, 2010 at 11:21 am

    hope you you feel better.

  • Reply
    StephenC
    December 28, 2010 at 2:50 pm

    I so enjoy being reminded of dishes my mom made when I was growing up – always inexpensive food. This takes me back!

  • Reply
    Kimberly
    December 28, 2010 at 9:37 am

    We’ve made “swiss steak” in our family for years almost the same way! We don’t use mushrooms though, we use bell pepper and we serve it over cornbread! YUM!

  • Reply
    Fun and Fearless in Beantown
    December 28, 2010 at 8:44 am

    I made Korean jajangmyun which has similar ingredients and is equally hearty. Perfect for this winter weather! Hope you are feeling better soon!

  • Reply
    Apron Adventures
    December 28, 2010 at 8:26 am

    This looks comforting indeed! Hope you get to feeling better :(

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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