Published: July 13, 2023 · Updated: February 20, 2026 by Cindy Gibbs
This Old Fashioned Swiss Steak features tenderized round steak slowly simmered in a rich tomato sauce. It’s classic comfort food and a wonderful weekend meal when you have time to prepare and savor a home-cooked dinner.
Swiss Steak is a nostalgic, slow-cooked dish that turns an economical cut of beef into something tender and flavorful. Serve it over mashed potatoes, rice, or noodles with a vegetable for a satisfying family meal.
Round steak was often used historically because it was inexpensive, but it can be tough. That’s why the meat is usually tenderized—either by pounding with a meat mallet or by mechanical tenderizing at the butcher. The word “Swiss” in Swiss Steak doesn’t indicate Swiss origin; it comes from the technique called “swissing,” which means to tenderize the meat.
This recipe begins on the stovetop to brown and build flavor, then finishes in the oven where the meat slowly cooks in a tomato-based sauce until tender and delicious.
How to prep the round steak
- Pour the flour onto a large plate. Stir in the salt and pepper with a fork and set aside.
- Cut the round steak into serving-size pieces. Dredge each piece in the seasoned flour, pressing the flour onto the meat with your fingertips.
- Place each piece on a cutting board and use a meat mallet to pound the steak until it’s about 1/2 inch thick. Flip and pound both sides. Continue until the meat feels more tender, adding more flour if the surface becomes sticky.
Stovetop Instructions
- Warm 2 tablespoons oil in a large Dutch oven or ovenproof skillet over medium heat. Add the diced onion and green pepper and cook about 4 minutes, then stir in the garlic and cook 1 more minute. Remove the vegetables with a slotted spoon and set aside while you brown the meat.
- Add the remaining 2 tablespoons oil to the pot. Working in batches so you don’t overcrowd the pan, brown the floured steak pieces over medium heat on both sides. Return the onion and pepper mixture on top of the browned meat. Add the stewed tomatoes, water, sugar, and salt and pepper to taste.
Oven Instructions
- Preheat the oven to 350°F (175°C). Lower the top rack one notch so the Dutch oven fits comfortably—position it just above the bottom rack.
- Secure the lid on the Dutch oven and place it in the preheated oven. Bake for 1 1/2 hours, until the meat is tender. Transfer the steak to serving plates and spoon the tomato-onion sauce over the meat.
Can I make Swiss steak in a crockpot?
Yes. After completing the stovetop steps (browning the meat and sautéing the vegetables), transfer everything to a slow cooker and cook on low for several hours until the meat is very tender.
What’s the difference between Swiss and Salisbury steak?
Swiss Steak uses whole cuts of beef (typically round steak) that are tenderized and cooked in a tomato-and-onion sauce. Salisbury steak is made from ground beef formed into patties and often served with brown gravy. Both are delicious over mashed potatoes.
Preparing Swiss steak requires some hands-on prep to tenderize and brown the meat, but once it’s in the oven it cooks unattended for about 1 1/2 hours. While it bakes, prepare mashed potatoes or another side. This dish also works well over rice or noodles.
This recipe yields enough to feed a family and highlights the kind of comforting, homey food many of us love.
If you enjoy classic comfort dishes, try these other recipes from the same collection:
Hamburger Steaks with Onion Gravy
Chicken with No-Fail Flat Dumplings
Chicken & Fluffy Dumplings with Gravy
Slow Cooker Beef and Homemade Egg Noodles
If you make this recipe, please rate it and leave a comment below—feedback is always appreciated.
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Old Fashioned Swiss Steak
5 from 2 reviews
- Author: Cindy @mycountrytable
- Prep Time: 45 minutes
- Cook Time: 1 1/2 hours
- Total Time: about 2 hours
- Yield: 6 servings
- Category: Dinner
- Method: Cook
- Cuisine: American
Description
This old-fashioned Swiss Steak is tenderized and slow-cooked in a flavorful tomato sauce. Serve it over mashed potatoes, rice, or noodles for a hearty meal.
Ingredients
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 to 2 pounds beef round steak, no more than 1-inch thick
- 4 tablespoons canola or vegetable oil, divided
- 1 yellow onion, diced
- 1 large green bell pepper, diced
- 2 teaspoons minced garlic (from a jar or fresh)
- 2 cans (14.5 ounces each) stewed tomatoes
- 1 1/2 cups water
- 1 teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- Pour the flour onto a large plate and mix in the salt and pepper. Set aside.
- Cut the round steak into serving pieces and dredge each piece in the flour, pressing the flour onto the meat. Place the pieces on a cutting board and pound with a meat mallet to about 1/2 inch thickness, flipping and pounding both sides until more tender. Add more flour if the meat becomes sticky.
- Preheat the oven to 350°F (175°C). Lower the top rack one notch so the Dutch oven fits comfortably.
- Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sauté the onion and bell pepper for about 4 minutes, then add the garlic and cook 1 more minute. Remove the vegetables and set aside.
- Add the remaining 2 tablespoons oil to the pot. Brown the floured steak in batches over medium heat on both sides. Return the vegetables to cover the meat, then add the stewed tomatoes, water, sugar, and salt and pepper to taste.
- Cover the pot with a lid and bake in the preheated oven for 1 1/2 hours, until the meat is tender. Transfer the meat to plates and spoon the tomato mixture over it.
- Serve over mashed potatoes, rice, or noodles. Mashed potatoes are especially good with this dish.
- Store leftovers in the refrigerator for up to 2 days.