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Old Fashioned Swiss Steak with Tomato Gravy Recipe

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3.9 from 157 reviews

This classic Old Fashioned Swiss Steak recipe features tender cubed steak smothered in a rich, flavorful tomato gravy made with sautéed onions, celery, garlic, and a blend of herbs and spices. Braised low and slow in the oven, this comforting dish is perfect for a hearty family meal, delivering melt-in-your-mouth beef with a savory, tangy tomato sauce.

Ingredients

Meat

  • 2 lbs cubed steak

Seasonings & Coating

  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ cup flour

Cooking Fats

  • ¼ cup vegetable oil
  • 2 tablespoons butter

Vegetables & Aromatics

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced

Tomato Gravy

  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups beef broth

Instructions

  1. Preheat Oven: Preheat your oven to 325ºF (163ºC) to prepare for slow braising.
  2. Prepare Steaks: In a pie pan, mix the flour with salt and pepper. Season the cubed steaks with salt and pepper, then dredge them thoroughly in the flour mixture to coat evenly.
  3. Brown Steaks: Heat vegetable oil in an ovenproof pan with a lid over medium-high heat. Once the oil is hot, add the steaks without overlapping and brown them on each side for about one minute until golden brown. Remove browned steaks to a plate and repeat with remaining pieces.
  4. Sauté Vegetables: To the pan with steak drippings, add butter. Once melted, add chopped onions and celery and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  5. Add Tomato Ingredients: Stir in tomato paste until well combined, then add diced tomatoes, paprika, Italian seasoning, Worcestershire sauce, and beef broth. Mix everything thoroughly to form the tomato gravy.
  6. Braise Steaks: Return the browned steaks to the pan, making sure they are covered by the tomato gravy. Cover the pan with a lid and place it in the preheated oven. Bake for 1 ½ to 2 hours, until the meat is tender and can be easily cut with a fork.

Notes

  • For best results, use an ovenproof pan with a lid to allow seamless cooking from stove to oven.
  • Cooking times may vary slightly depending on the thickness of the steak and your oven’s calibration.
  • If you don’t have cubed steak, you can substitute with thinly pounded round steak or another similar cut.
  • Serve over mashed potatoes, rice, or egg noodles to soak up the delicious tomato gravy.
  • Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors meld.

Find it online: https://justsosavory.com/old-fashioned-swiss-steak-with-tomato-gravy-recipe/