The first time I made Old-Fashioned Swiss Steak, the rich, savory aroma of tomatoes, herbs, and slowly braising beef filled my kitchen for hours, creating a sense of deep, comforting anticipation. It smelled like my grandmother’s kitchen on a Sunday afternoon—a scent that promised a meal worth waiting for. When I finally lifted the lid, the meat was fall-apart tender, swimming in a thick, flavorful gravy that begged to be sopped up. That first forkful, so tender it didn’t need a knife, was a revelation. It wasn’t just dinner; it was a warm, hearty embrace on a plate.
Why You’ll Love This Recipe
You will love this recipe because it transforms an economical cut of beef into a luxurious, melt-in-your-mouth feast through the magic of slow, gentle cooking. It’s a one-pot wonder that requires minimal hands-on effort but delivers maximum flavor and comfort. The rich, tomato-based gravy that develops is worth the price of admission alone. It’s the perfect dish for a cozy weekend dinner, for feeding a crowd without stress, and for experiencing the deep satisfaction of a classic, time-honored recipe that never, ever goes out of style.
Ingredients
- 2 lbs beef round steak or cube steak (about 1/2 to 3/4 inch thick)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
The cut of meat is your first important choice. Look for “cube steak” (pre-tenderized) or a thicker round steak you can pound yourself. The flour coating is essential—it’s not just for browning; it thickens the gravy as it braises. For the tomatoes, I use fire-roasted diced tomatoes when I can; they add a wonderful smoky depth. The Worcestershire sauce is a secret powerhouse here. Don’t skip it; it adds a complex, savory umami that makes the gravy truly incredible. Trust me, it makes a huge difference.(See the next page below to continue…)