Tender Swiss Steak Tomato Simmer

This hearty Swiss Steak recipe transforms affordable tougher cuts of beef into a tender and flavorful meal by simmering them slowly in a rich tomatobased gravy. It’s the kind of comforting dinner that fills the kitchen with irresistible aromas and leaves everyone asking for seconds.

I first made this recipe on a chilly evening when I wanted something warm and familiar, and it quickly became a favorite. The sauce is so full of flavor that every bite feels like a small celebration.

Ingredients

• Top round steak: a flavorful yet budgetfriendly cut that becomes tender with slow cooking look for steaks about one inch thick before pounding
• Allpurpose flour: coats the steak to create a lovely crust and helps thicken the sauce sift it to avoid lumps
• Salt, black pepper, garlic powder, onion powder, sweet paprika: these spices build the classic savory flavor profile use fresh spices for the best aroma
• Vegetable oil: for searing choose a neutral oil with a high smoke point
• Butter: adds richness to the sautéed vegetables
• Sweet onions and carrots: provide natural sweetness and texture to the sauce select firm onions and crisp carrots
• Fresh garlic cloves: freshly minced garlic gives depth and a fragrant pop
• Beef broth: the base of the sauce, bringing savory umami opt for low sodium if you want to control saltiness
• Diced tomatoes in tomato juice: delivers acidity and body to the sauce whole tomatoes crushed by hand can be a great alternative
• Worcestershire sauce: adds a subtle boost of flavor complexity without overpowering

Instructions

Sear the Steak:

Preheat your oven to 350 degrees Fahrenheit. Pound the steaks until about one quarter inch thick to tenderize and ensure even cooking. If the steaks are too thick, slice them down to size first. Mix the flour with salt, pepper, garlic powder, onion powder, and paprika in a large resealable bag. Add the steaks, seal, and toss until fully coated. In a Dutch oven over medium heat, add two tablespoons of vegetable oil. In batches, brown the steaks on both sides until a golden crust forms but they are not cooked through. Transfer the steaks to a plate.

Cook the Vegetables:

Carefully wipe excess oil from the pot and add the butter. Melt it over medium heat then add the sliced onions and carrots. Cook, stirring occasionally, until the onions soften and become translucent, about eight to ten minutes.

Add Garlic and Deglaze:

Add the minced garlic to the pot and cook for about thirty seconds until fragrant. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Build the Sauce and Simmer:

Add the diced tomatoes with their juice, Worcestershire sauce, and black pepper. Stir everything together until combined. Return the browned steaks along with any juices that have accumulated on the plate back to the pot. Nestle them into the sauce, making sure they are nicely coated.

Bake Until Tender:

Cover the Dutch oven with a lid and place it in the preheated oven. Let the steaks cook slowly for two to two and a half hours, or until they are fork tender and the sauce has thickened slightly.

Final Touch:

Remove the pot from the oven. Taste the sauce and adjust salt as needed. Serve immediately over noodles, mashed potatoes, or rice to soak up all those wonderful juices.

I always look forward to the rich aroma that fills the kitchen during the long cook time. The mix of paprika and Worcestershire sauce gives the dish its signature flavor that I’ve come to associate with cozy Sunday dinners.

Storage Tips

Cool leftovers completely before storing in an airtight container. The steak and sauce will keep in the fridge for up to three days. Reheat gently on the stove in the sauce to keep the meat moist. You can freeze portions for up to three months. Thaw overnight in the fridge for best results.

Ingredient Substitutions

If you don’t have top round steak, London broil or even cubed steak can work well as alternatives. Cornstarch can replace flour if you want a gluten free option but use less as it thickens more. Use celery with the carrots and onions for extra depth or replace sweet onions with yellow if needed. For a lower sodium version, substitute beef broth with a homemade or low salt broth option.

Serving Suggestions

Swiss Steak is delicious served over buttered egg noodles, creamy mashed potatoes, or fluffy rice to catch the savory sauce. Add a side of steamed green beans or a crisp salad for balance. Leftover sauce also works well spooned over roasted vegetables or even baked potatoes.

Serve the steaks hot over noodles, mashed potatoes, or rice to soak up the rich tomato gravy. Leftovers reheat well and freeze beautifully for quick future meals.

Common Recipe Questions

→ What cut of beef works best for this dish?

Top round, chuck steak, or cubed steak are ideal, as their tougher texture becomes tender through slow cooking.

→ How do you achieve tender meat in this dish?

Pounding the steak thin and braising it slowly in tomato broth breaks down tough fibers, ensuring tenderness.

→ Can this dish be made in a slow cooker?

Yes, placing all ingredients in a slow cooker allows the beef to braise gently over several hours with minimal effort.

→ What vegetables enhance the flavor of the sauce?

Sweet onions, carrots, and garlic add sweetness and depth to the tomato-based sauce, balancing the savory beef.

→ What are suitable side dishes to serve alongside?

Mashed potatoes, egg noodles, or rice soak up the flavorful sauce and complement the tender beef perfectly.