Old-Fashioned Swiss Steak

Step 1: Prepare and Tenderize the Steak

Choose a boneless round steak (or chuck if you prefer extra tenderness).
Trim off any excess fat and cut the steak into serving-sized portions (around 4–6 pieces).
In a shallow dish, mix the flour, salt, pepper, and paprika.
Dredge each steak piece in the flour mixture, pressing it in to coat thoroughly. This not only seasons the meat but also helps thicken the sauce later.
Using a meat mallet or the back of a heavy knife, pound the meat well on both sides. This “swissing” action breaks down the fibers for a more tender result.

Step 2: Sear the Meat

In a large, heavy skillet or Dutch oven, heat the oil or butter over medium-high heat.
Sear the steak pieces on both sides until nicely browned (about 2–3 minutes per side). You don’t need to cook them through — just develop a good crust.
Remove the meat and set it aside.

Step 3: Sauté the Vegetables

In the same pan, add a touch more oil if needed.
Sauté the onions, bell peppers, and garlic until they soften and start to caramelize, about 5–7 minutes.
If using mushrooms or other vegetables, add them here as well.

Step 4: Build the Sauce

Stir in the tomato paste and cook it for a minute to remove the raw taste.
Pour in the diced tomatoes with their juice, beef broth, Worcestershire sauce, and dried herbs.
Stir well and let the mixture come to a gentle simmer.
Taste and adjust the seasoning with salt and pepper.

Step 5: Simmer the Steak

Return the browned steak pieces to the skillet or Dutch oven.
Spoon some of the sauce and vegetables over the top to cover them well.
Reduce the heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours, or until the meat is fork-tender.
Alternatively, you can bake it in a 325°F (160°C) oven for the same amount of time if you prefer hands-off cooking.

Serving Suggestions

Old-Fashioned Swiss Steak is best served over a bed of:

Mashed potatoes (classic choice)
Steamed white rice
Buttered egg noodles
Rustic bread to mop up the sauce

Garnish with chopped fresh parsley for a pop of color and freshness.

Tips for Success

Choose the right cut: Round steak or top blade cuts work well. Avoid lean cuts like sirloin, which may become tough.
Don’t skip pounding: This step is essential for tender texture.
Flavor booster: A splash of red wine in the sauce can add depth.
Make ahead: Swiss Steak tastes even better the next day. Store leftovers in the fridge and reheat gently.

A Dish That Warms the Soul

Old-Fashioned Swiss Steak is more than a meal — it’s a reminder of slow Sundays, generations of home cooks, and a style of cooking that values patience, flavor, and love. Whether you’re new to braising or revisiting a childhood favorite, this dish delivers a rich, comforting experience every time. Serve it up, gather around, and enjoy a bite of nostalgia.