Comfort Food Like Grandma Used to Make – With a Few Tasty Twists!
Welcome to My Kitchen!
Ohhh friends, I can’t wait to share this one with you—it’s a dish that takes me way back. I remember being barely tall enough to see over the stove, watching my grandma dredge cube steaks in flour while humming old gospel tunes and the scent of slow-simmered tomato gravy drifted through the whole house. That warm, savory smell meant it was going to be a good day—Swiss Steak day!
This Old-Fashioned Swiss Steak is comfort food at its finest. It’s the kind of meal that wraps around you like a cozy blanket and fills your belly with all the good feelings. It’s hearty, rustic, and oh-so-satisfying. And while I do stick close to the traditional roots of the dish, I add just a kiss of smoked paprika and a splash of Worcestershire sauce for a deeper flavor that’ll have you sneaking bites right out of the skillet.
Let’s get cooking—this one’s too good to keep waiting!
Why You’ll Love This Swiss Steak?
- Fall-apart tender: Slow braised until the beef is melt-in-your-mouth perfection.
- Rich, savory tomato gravy: Simmered with onions, bell peppers, and a touch of spice for serious depth of flavor.
- Simple ingredients, big flavor: No fancy stuff here—just pantry staples coming together beautifully.
- Perfect for a cozy dinner: Whether it’s a Sunday meal or a weeknight comfort fix, this one always hits the spot.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! After browning the steak and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours or until the meat is nice and tender.
Can I make this gluten-free?
Sure thing—just use a gluten-free flour blend for dredging, and double-check that your Worcestershire sauce is gluten-free.
What if I don’t have cube steak?
No problem. You can use round steak or chuck steak—just tenderize it well with a meat mallet to help break down the fibers.
Ingredients:
For the Steak:
- 2 lbs cube steak (or round steak, pounded thin and tenderized)
- 1/2 cup all-purpose flour, for dredging
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, but I highly recommend it!)
- 2 tbsp olive oil or vegetable oil, for searing
For the Tomato Gravy:
- 1 large yellow onion, sliced thin
- 1 green bell pepper, sliced (you can use red if you like it sweeter!)
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp sugar (just to mellow out the acidity)
- 1/2 tsp dried thyme (or a small sprig of fresh if you have it!)
Step-by-Step Instructions:
1-Prep the Steak:
In a shallow bowl, mix the flour with salt, pepper, garlic powder, and smoked paprika. Dredge each piece of steak in the seasoned flour, pressing it in so it sticks well.
2-Brown the Meat:
Heat oil in a large skillet (or Dutch oven) over medium-high heat. Working in batches, sear the steaks for about 2-3 minutes per side, just until golden brown. Don’t worry about cooking them through—they’ll get plenty tender later. Set them aside on a plate.
3-Sauté the Veggies:
In the same skillet, add a touch more oil if needed, then toss in the onions and bell pepper. Sauté until softened and lightly browned—about 5-7 minutes. Add in the garlic and cook for another 30 seconds.
4-Build the Sauce:
Pour in the diced tomatoes (juice and all), tomato sauce, beef broth, Worcestershire, sugar, and thyme. Stir it all up, scraping the bottom of the pan to get those tasty browned bits.
5-Simmer the Steak:
Nestle the steaks back into the skillet, making sure they’re mostly covered by the sauce. Reduce heat to low, cover, and let it simmer gently for 1½ to 2 hours. You want the meat to be fork-tender and the flavors to be rich and developed.
6-Taste and Adjust:
Give the sauce a taste before serving—add a pinch more salt, pepper, or even a splash of hot sauce if you’re feeling feisty.
Pro Tips for the Best Swiss Steak:
- Cube steak is king: It’s already tenderized, which saves you a step. If you’re using round steak, give it a good pounding with a meat mallet.
- Don’t skip the sear: Browning the meat adds flavor you just can’t fake later.
- Let it simmer low and slow: This is not a rush-it kind of dish. Patience makes the beef melt-in-your-mouth tender.
- Make it ahead: It’s even better the next day—perfect for meal prepping or leftovers!
Storage & Serving Suggestions:
Storing: Let it cool completely, then store in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 2 months—just thaw overnight in the fridge and reheat gently on the stovetop.
Serving Ideas:
- Over mashed potatoes (my favorite)
- With egg noodles or buttered rice
- Alongside crusty bread to mop up that tomato gravy
- Add a little green—steamed green beans or a crisp salad work great
