Easy Swiss Steak
Discover how to make easy Swiss steak effortlessly with this weeknight dinner recipe. Perfect for busy evenings, it's a richly flavored dish that's always popular.
Servings: 6
Equipment
- Dutch Oven or Large Heavy Pot
Ingredients
- 6 beef cube steaks about 2 Pounds
- ½ Teaspoon garlic powder
- ½ Teaspoon paprika
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ⅓ Cup all-purpose flour plus more as needed
- 1 Can diced tomatoes 28-Ounce,undrained
- 2 Cups beef broth
- 1 Envelope brown gravy mix 0.87-Ounce
- 2 carrots large, peeled and diced
- 1 onion large, diced
- 3 to 5 Cloves garlic minced
- 3 Tablespoons olive oil or preferred cooking oil
Optional Garnish:
- parsley freshly chopped
Instructions
- Season the steaks all over with salt, black pepper, paprika, and garlic powder, pressing it in so it sticks.
- Dredge the steaks in flour, shaking off any excess.
- Heat 1 or 2 tablespoons of oil in a Dutch oven.
- Add the steaks and sear for 2 to 3 minutes per side, working in batches if needed, adding more oil too if needed.
- Transfer the seared cube steaks on to a plate.
- Turn the heat down and remove any excess oil from the Dutch oven.
- Sauté the onion and carrots for about 4 minutes or until tender.
- Add the garlic and sauté for another minute or 2 until fragrant.
- Add the beef broth, brown gravy mix and diced tomatoes with their liquid.
- Stir well to dissolve the powder.
- Put the seared steaks back in the Dutch oven and bring to a boil.
- Cover the pot, turn the heat down and simmer for 1 ½ to 2 hours until the steaks are tender.
- Serve hot, garnished with freshly chopped parsley, if liked.
Notes
Taste before adding extra salt: Brown gravy mixes vary in saltiness, so wait until the end of the cooking time before adjusting the seasoning. Taste the sauce first, then add more salt and black pepper as needed.
Don’t skip the sear: Browning the floured cube steaks creates a flavorful crust and leaves browned bits in the pan that add richness to the tomato gravy. Sear the steaks in batches if needed so they brown rather than steam.
Braise until fork tender: Swiss steak needs a low, slow cooking time to become tender. Begin checking it after about 1½ hours, but don’t rush it if the meat is still firm. It is ready when you can easily cut it with a fork.
Keep the pot covered: A tightly covered pot traps moisture and helps the steaks cook gently in the sauce. If the gravy becomes too thick during cooking, stir in a small splash of water or beef broth.
Let it rest before serving: Allow the Swiss steak to sit in the sauce for 5 to 10 minutes after cooking. This gives the gravy time to settle and helps the meat stay juicy.
Don’t skip the sear: Browning the floured cube steaks creates a flavorful crust and leaves browned bits in the pan that add richness to the tomato gravy. Sear the steaks in batches if needed so they brown rather than steam.
Braise until fork tender: Swiss steak needs a low, slow cooking time to become tender. Begin checking it after about 1½ hours, but don’t rush it if the meat is still firm. It is ready when you can easily cut it with a fork.
Keep the pot covered: A tightly covered pot traps moisture and helps the steaks cook gently in the sauce. If the gravy becomes too thick during cooking, stir in a small splash of water or beef broth.
Let it rest before serving: Allow the Swiss steak to sit in the sauce for 5 to 10 minutes after cooking. This gives the gravy time to settle and helps the meat stay juicy.
Nutrition
Calories: 442kcal | Carbohydrates: 13g | Protein: 38g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 616mg | Potassium: 853mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3491IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 4mg
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