This classic Swiss steak is made with a thick slice of top round steak slow cooked in tomato sauce until completely tender. One steak will easily feed a whole family. inch-thick round steak browned and then slow cooked in a sauce of tomatoes, onion, garlic and herbs.
What is Swiss Steak?
Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. The meat is browned, and then braised in a tomato sauce.
According to The American Century Cookbook, recipes first starting showing up for Swiss steak in the 1930s. Reynolds Wrap Aluminum popularized it in the late 40s by promoting the recipe as a use for its foil. Their recipe had you line a roasting pan with foil and cook the steak in the oven. (Ours below is done on the stovetop.)
The “Swiss” in Swiss Steak has nothing to do with Switzerland, but refers to the process of tenderizing a tough cut of meat. The recipe below is my mother’s method for making Swiss Steak.
Best Sides to Serve with Swiss Steak
In this recipe we are cooking our side vegetables — potatoes and carrots — in the tomato-y braising liquid alongside the steak. This way they’ll soak up some of the flavor from the steak.
If you want to braise your side vegetables with the steak, my mother recommends par-cooking the vegetables either by steaming or boiling until no longer raw but still crunchy, and then adding them to the pan with the steak toward the end of cooking. Par-cooking helps make sure they cook through in the low heat of the oven.
You can also serve Swiss steak alongside roasted vegetables. If you’re feeling fancy, try roasting these hasselback potatoes and some Brussels sprouts in the oven while the steak cooks on the stovetop.
More Favorite Steak Recipes
- Salisbury Steak with Mushroom Gravy
- Rolled Stuffed Flank Steak
- Chicken Fried Steak
- Steak Diane
- Peppercorn Steak
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