Description
This classic Old-Fashioned Swiss Steak recipe features tender, pan-fried cubed steak smothered in a rich, flavorful tomato-based gravy with onions, bell pepper, mushrooms, and aromatic herbs. The steak is lightly coated in seasoned flour, seared to develop a savory crust, then simmered slowly in beef broth and tomatoes to create a comforting and hearty dish perfect for any family meal.
Ingredients
Scale
For the Steak and Coating
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 2 pounds cubed steak or round steak, cut into serving-size pieces if necessary
- 1/4 cup vegetable oil (or other high-temperature cooking oil)
For the Vegetable Sauce
- 1 onion, diced
- 1–2 stalks celery, diced
- 1 green bell pepper, thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
For the Sauce Base
- 3 tablespoons tomato paste
- 1 (15-ounce) can diced or stewed tomatoes, or 1 pint home-canned tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 1 pinch celery seed (optional)
For Thickening
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Prepare the Flour Mixture: In a shallow dish, combine all-purpose flour, salt, black pepper, and granulated garlic. This seasoned flour will coat the steak, adding flavor and helping form a crust while cooking.
- Coat the Steak: Dredge the cubed steak pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour before cooking.
- Sear the Steak: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the floured steak pieces in batches to avoid overcrowding. Brown the steak on both sides until a crisp golden crust forms, approximately 2-3 minutes per side. Remove the steak and set aside.
- Sauté the Vegetables: In the same skillet, add diced onion, celery, green bell pepper, and mushrooms. Cook over medium heat until the vegetables soften and begin to caramelize, about 5-7 minutes. Add minced garlic during the last minute of cooking and stir well.
- Create the Sauce: Stir in tomato paste with the vegetables and cook for 2 minutes to develop flavor. Add the canned diced or stewed tomatoes along with beef broth, Worcestershire sauce, dried thyme, sugar, and optional celery seed. Mix thoroughly to combine.
- Simmer with Steak: Return the seared steak pieces to the skillet, submerging them in the tomato-vegetable mixture. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours, or until the steak is tender and the sauce has thickened and deepened in flavor.
- Thicken the Sauce: In a small bowl, whisk together water and cornstarch until smooth. Gradually stir this slurry into the simmering sauce, stirring constantly. Cook for an additional 3-5 minutes until the sauce thickens to your desired consistency.
- Final Taste and Serve: Adjust seasoning with additional salt or pepper if needed. Serve hot over mashed potatoes, rice, or egg noodles for a comforting and satisfying meal.
Notes
- Using cubed steak or round steak works best as they become tender with slow simmering.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Adjust the thickness of the sauce by adding more or less cornstarch slurry.
- This dish reheats well and flavors intensify after resting overnight.
- For a gluten-free version, use gluten-free flour and cornstarch.
Keywords: Swiss steak, old-fashioned recipe, cubed steak, tomato sauce, beef stew, comfort food, stovetop cooking