Savory Swiss Steak Stewed in Hearty Tomato Gravy

This Swiss Steak recipe features tender beef stewed in savory tomato gravy, perfect for family dinners.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 4 servings

Course: Beef

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

1 pound Cube steak or round steak Tenderized for texture; chuck steak can be used.
1/2 cup All-purpose flour Can substitute with gluten-free flour.
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Black pepper Use freshly ground for best flavor.

For the Gravy

2 tablespoons Vegetable oil Can use olive oil.
2 tablespoons Tomato paste Canned tomato sauce can be used if needed.
1 15-ounce can Diced tomatoes (canned) Fresh tomatoes can be used in season.
2 cups Beef broth Opt for low-sodium if preferred.
1 tablespoon Worcestershire sauce Vegan options are available.
1 teaspoon Dried thyme Can substitute with Italian seasoning.
1 teaspoon Sugar Brown sugar can be used for better depth.
1/2 teaspoon Celery seed (optional) Skip if not available.

For the Vegetables

1 medium Onion Shallots can be used for milder taste.
2 stalks Celery Can be omitted if not a fan.
1 medium Green bell pepper Red or yellow can be used for a sweeter touch.
1 cup Mushrooms Any variety works well.
2 cloves Garlic (minced) Omit if relying solely on garlic powder.

For Thickening (Optional)

2 tablespoons Cornstarch Mix with water to thicken gravy.
1/4 cup Water For cornstarch slurry.

Equipment

Oven-safe pot

Method

Step-by-Step Instructions for Swiss Steak

Preheat your oven to 325°F (165°C) and gather your ingredients.
In a bowl, mix flour, salt, black pepper, and garlic powder. Coat the cube steak in this mix and set aside.
In a pot, heat vegetable oil over medium-high heat. Sear the coated steak for 3-5 minutes per side until golden brown, then remove.
Sauté diced onions, celery, green bell pepper, and mushrooms in the same pot for 5-7 minutes. Add minced garlic and tomato paste; cook for an additional 1-2 minutes.
Add diced tomatoes, beef broth, Worcestershire sauce, dried thyme, and sugar to the pot. Return the steak to the pot, nestling it in the sauce.
Cover the pot and bake for 1½ to 2 hours until the beef is fork-tender.
Optional: Mix cornstarch with water and stir into the sauce to thicken, then simmer over medium heat until desired consistency is reached.
Serve hot over mashed potatoes, buttered noodles, or rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow Swiss Steak to cool completely before storing. It should not be left out for more than 2 hours. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

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