Slow-Simmered Swiss Steak in Tomato Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes

Quick Ingredients

• 2 1/2 lb beef round steak (about 3/4 inch thick), cut into 6 pieces
• 1 cup all-purpose flour
• 1 1/2 tsp kosher salt, plus more to taste
• 1 1/4 tsp black pepper, divided
• 1 1/2 tsp paprika, divided
• 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried thyme
• 3 tbsp vegetable oil + 1 tbsp unsalted butter
• 1 large yellow onion, sliced
• 1 green bell pepper + 1 red bell pepper, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 1/2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• 1 bay leaf, 1/2 tsp dried oregano, 1/2 tsp smoked or sweet paprika
• Mashed potatoes, to serve (about 6 cups prepared)

Do This

• 1. Preheat oven to 325°F (165°C). Pound steak pieces to about 1/2 inch thick.
• 2. Mix flour with salt, pepper, paprika, garlic powder, onion powder, and thyme. Dredge steak well, shaking off excess.
• 3. Brown steak in oil and butter in a large Dutch oven over medium-high heat, 3–4 minutes per side. Remove to a plate.
• 4. In the same pot, sauté onion, peppers, and celery until softened and lightly browned. Add garlic and cook 30 seconds.
• 5. Stir in tomato paste, then add crushed tomatoes, beef broth, Worcestershire, sugar, bay leaf, oregano, paprika, salt, and pepper. Bring to a simmer.
• 6. Nestle steak and any juices into the sauce. Cover and bake 1 1/2–2 hours, until meat is very tender.
• 7. If needed, simmer uncovered on the stovetop to thicken. Adjust seasoning and serve steak and tomato gravy over hot mashed potatoes.

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Why You'll Love This Recipe

• Ultra-tender steak: Modest round steak turns melt-in-your-mouth soft thanks to pounding, flouring, and a slow tomato braise.
• Comforting tomato gravy: Rich, slightly sweet and savory sauce clings to every bite and is perfect over mashed potatoes.
• One-pot ease: Everything cooks in one Dutch oven for minimal cleanup and maximum flavor.
• Make-ahead friendly: Tastes even better the next day, so it is great for Sunday cooking and weeknight reheating.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 2 celery stalks, 3 garlic cloves, fresh parsley (optional), potatoes for mashing (optional)
• Dairy: Unsalted butter, milk and butter or cream cheese for mashed potatoes (if making)
• Pantry: Beef round steak, all-purpose flour, vegetable or canola oil, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium beef broth, Worcestershire sauce, sugar, bay leaf, dried oregano, paprika (sweet or smoked), garlic powder, onion powder, dried thyme, kosher salt, black pepper

Full Ingredients

For the Swiss Steak

• 2 1/2 lb beef round steak (top or bottom round), about 3/4 inch thick
• 1 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp paprika (sweet)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 3 tbsp vegetable, canola, or avocado oil
• 1 tbsp unsalted butter (for extra flavor and browning)

For the Tomato Gravy

• 1 large yellow onion, sliced into thin half-moons (about 2 cups)
• 1 medium green bell pepper, cored and sliced into thin strips
• 1 medium red bell pepper, cored and sliced into thin strips
• 2 celery stalks, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 1/2 cups (360 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp granulated sugar (balances the acidity)
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1–2 tbsp chopped fresh parsley, for garnish (optional)

To Serve (Optional but Recommended)

• About 6 cups prepared mashed potatoes (or cooked egg noodles or rice)

Step-by-Step Instructions

Step 1: Prep and tenderize the steak

Preheat your oven to 325°F (165°C).

Place the round steak on a cutting board and trim any large, hard pieces of fat or silverskin. Cut the steak into 6 roughly equal portions so they fit comfortably in your pot.

Lay a piece of plastic wrap over the meat or place pieces between two sheets of parchment. Using a meat mallet (the textured side), rolling pin, or the bottom of a heavy skillet, pound each piece to about 1/2 inch thickness. Work from the center out, using firm but controlled blows. This breaks down tough fibers and helps the flour coating stick.

Step 2: Make the seasoned flour

In a shallow dish or pie plate, whisk together the flour, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp dried thyme until evenly combined. This seasoned flour will create a flavorful crust on the meat and later help thicken the tomato gravy.

Step 3: Dredge and brown the steak

Pat the pounded steak pieces dry with paper towels. Working one or two pieces at a time, press the steak firmly into the seasoned flour, coating both sides and all edges. Shake off any loose excess flour and set the coated pieces on a clean plate or tray.

Heat a large, heavy Dutch oven (5–6 quart) over medium-high heat. Add the 3 tbsp oil and 1 tbsp butter. When the fat is hot and shimmering, add as many steak pieces as will fit in a single layer without crowding. Brown for 3–4 minutes per side, until deeply golden. Adjust the heat as needed so the flour does not burn.

Transfer browned steak to a plate and repeat with remaining pieces, adding a bit more oil if the pot gets dry. Do not skip browning; it builds the base flavor for the entire dish.

Step 4: Sauté the vegetables

Reduce the heat to medium. If the pot looks very dry, add 1 more tablespoon of oil. Add the sliced onion, green bell pepper, red bell pepper, and celery. Stir to coat them in the flavorful browned bits at the bottom of the pot.

Cook, stirring occasionally, for 8–10 minutes, until the vegetables soften and the onions start to turn golden at the edges. Scrape up any browned bits as the vegetables release moisture. Add the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it burn.

Step 5: Build the tomato gravy

Push the vegetables to the edges of the pot and add the 2 tbsp tomato paste to the center. Cook the paste for 1–2 minutes, stirring it in the middle of the pot until it darkens slightly in color; this step deepens the tomato flavor.

Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and add the sugar, bay leaf, dried oregano, smoked or sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together well, making sure nothing is sticking to the bottom.

Bring the mixture just up to a gentle simmer. Taste the sauce and adjust with a pinch more salt or sugar if needed; it should taste pleasantly savory with a mild sweetness and tomato tang.

Step 6: Braise low and slow

Carefully nestle the browned steak pieces (and any juices on the plate) into the tomato and vegetable mixture, submerging them as much as possible. Spoon some of the sauce over the top if needed.

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 1 1/2 to 2 hours, or until the steak is very tender and can be easily pulled apart with a fork. Check once around the 1-hour mark to make sure the sauce is gently bubbling, not boiling hard.

Stovetop option: If you prefer, you can simmer gently on the stovetop over low heat instead of using the oven. Keep the lid on and stir occasionally, making sure the bottom is not scorching. Adjust the heat as needed to maintain a very gentle simmer.

Step 7: Finish the gravy and serve

When the steak is tender, carefully remove the pot from the oven. If the gravy seems a bit thin for your liking, remove the lid and simmer on the stovetop over medium-low heat for 10–15 minutes to reduce and thicken, stirring occasionally so it does not stick. If it is too thick, stir in a splash of beef broth or water.

Fish out and discard the bay leaf. Taste the gravy and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are very sharp. For a fresh touch, stir in 1–2 tbsp chopped fresh parsley.

Serve the Swiss steak pieces generously smothered in the tomato gravy over hot mashed potatoes (or egg noodles or rice). Spoon extra sauce and vegetables over the top so every bite is coated in the rich, comforting gravy.

Pro Tips

• Pound evenly: Aim for an even 1/2 inch thickness so the steak cooks at the same rate and becomes fork-tender throughout.
• Do not rush the browning: A deep golden-brown crust on the meat and some color on the vegetables are key to a rich-tasting gravy.
• Keep the braise gentle: The liquid should barely bubble. A hard boil can toughen the meat instead of tenderizing it.
• Adjust the tang: If the sauce tastes too sharp, a small extra pinch of sugar or splash of beef broth will round it out.
• Even better next day: The flavors meld and deepen as it rests, so this is an excellent make-ahead meal.

Variations

• Slow Cooker Swiss Steak: Brown the floured steak and sauté the vegetables on the stovetop as directed. Transfer everything to a slow cooker, pour in the tomatoes, broth, and seasonings, then cook on Low for 7–8 hours or on High for 4–5 hours, until the meat is very tender.
• Mushroom Swiss Steak: Add 8 oz sliced cremini or button mushrooms along with the onions and peppers. Their juices deepen the gravy and add an earthy flavor.
• Gluten-Free Version: Use a cup-for-cup gluten-free flour blend in place of all-purpose flour. Brown gently, as gluten-free flour can darken quickly.

Storage & Make-Ahead

Let the Swiss steak cool to room temperature, then transfer the meat and tomato gravy to an airtight container. Refrigerate for up to 4 days. Reheat gently in a covered saucepan over low heat, adding a splash of beef broth or water if the sauce has thickened too much. For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This dish is ideal for making a day ahead and reheating, as the flavors become even richer after resting.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including gravy, not including mashed potatoes): about 520 calories; 44 g protein; 21 g carbohydrates; 27 g fat; 8 g saturated fat; 4 g fiber; 9 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and portion sizes.