Description

This Old-Fashioned Swiss Steak recipe is a comforting and hearty dish featuring tender cube steak braised in a rich tomato-based sauce with onions, celery, bell pepper, and mushrooms. Coated in seasoned flour and slow-cooked in the oven, this classic meal is perfect served over mashed potatoes, egg noodles, or rice for a satisfying family dinner.

Ingredients

Scale

Steak Coating

¼ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
1 tsp garlic powder

Main Ingredients

2 lbs cube steak or round steak (sliced)
¼ cup vegetable oil
1 onion (diced)
1–2 stalks celery (diced)
1 green bell pepper (thinly sliced)
8 oz mushrooms (sliced)
2 cloves garlic (minced)

Sauce & Seasoning

3 tbsp tomato paste
1 (15 oz) can diced tomatoes
2 cups beef broth
1 tbsp Worcestershire sauce
½ tsp dried thyme
1 tsp sugar
Pinch of celery seed (optional)

Thickening (Optional)

2 tbsp cornstarch
2 tbsp water

Instructions

Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for slow baking the steak.
Coat and Brown Steak: In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge the cube steak slices in this mixture until well coated. Heat the vegetable oil in a large oven-safe pot over medium-high heat, then brown the coated steaks on both sides until golden. Remove the steaks and set them aside.
Sauté Vegetables: In the same pot, add the diced onion, celery, green bell pepper, and mushrooms. Sauté until they begin to soften. Add the minced garlic and tomato paste, cooking for another 1–2 minutes to develop flavor.
Add Liquids and Seasonings: Pour in the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, sugar, and optional celery seed. Stir well to combine the sauce ingredients. Return the browned steaks to the pot, ensuring they are submerged in the sauce.
Bake Until Tender: Cover the pot with a lid and place it in the preheated oven. Bake for 1½ to 2 hours, or until the steak is fork-tender and the flavors meld beautifully.
Optional Gravy Thickening: If you prefer a thicker gravy, mix the cornstarch with water to create a slurry. Stir this into the pot and simmer on the stovetop until the sauce has thickened to your liking.
Serve: Dish up the Swiss steak hot, spooning plenty of the rich sauce over mashed potatoes, egg noodles, or rice for a classic comforting meal.

Notes

Cube steak is preferred for its tenderness, but round steak can be used as an alternative.
Adjust the amount of celery seed according to your taste preference or omit if unavailable.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Adding a splash of red wine to the sauce before baking can deepen the flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Swiss Steak, Cube Steak Recipe, Old-Fashioned Dinner, Comfort Food, Braised Steak, Tomato Sauce Steak