This recipe for my Easy Swiss Steak only calls for a handful of ingredients and is the perfect way to turn cubed steak into super tender Swiss steak with tomato gravy.
I’m back to share another childhood favorite recipe of mine and this time it’s Swiss Steak. Yep, fork-tender round steak slow simmered with a simple but delicious tomato gravy. It’s great served with mashed potatoes, rice, or just by itself.
But did you know that Swiss Steak actually has no relationship to Switzerland? Nope! In fact, it’s called Swiss Steak because of the way it is prepared. “Swissing” refers to pounding or passing something through rollers in order to tenderize it. It’s often done to tougher cuts of meat to make them more palatable and quicker cooking.
While round steak is traditionally used in Swiss Steak, I opt to use cube (or cubed) steak in my version because it’s affordable and has already been “swissed” by the butcher. Most of the time, the cube steak in your grocery store is made with round steak anyway.
It’s called cube steak because of the shape that the mechanical tenderizer leaves in the meat after swissing or cubing it.
If you can’t find cube steak, you can certainly buy top or bottom round steaks and tenderize them at home with a meat mallet.
One of the things to keep in mind with this recipe is that cook time will vary. I’ve had cube steaks that were super tender and cooked to perfection in 45 minutes and then I’ve had cube steaks that took 1 1/2 hours to get tender. Now, I want mine incredibly tender, so I’m willing to wait. But not everyone wants it quite that tender, so you cook them until they’re to your liking.
I just know you’re going to love this easy, classic recipe. And while I’ll admit the cooking time doesn’t exactly make it a quick weeknight supper, the flavor and tenderness make it worth it in the end.
One thought I’ve had, and maybe one of y’all will give it a try and report back to us, is to brown the meat then toss it and all the other ingredients in the slow cooker. I’m pretty sure it would turn out delish!
Recipe Card
Easy Swiss Steak
Ingredients
- 1 1/2 pounds beef cube steak
- seasoned salt (My Y'all Salt works great here!)
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil
- 2 cups unsalted beef broth
- 1 (.87 to 1-ounce) packet brown gravy mix
- 1 (14.5-ounce) can diced tomatoes
Instructions
- Lightly season cubed steak with seasoned salt and dredge in flour.
- Heat the oil over medium heat in a large deep skillet or Dutch oven. Sear the steaks in the oil for about 4 minutes on each side or until golden brown. Work in batches if necessary as to not crowd the pan.
- Remove steaks from pan and set aside. Add beef broth, packet of brown gravy mix, and can of diced tomatoes with the juice. Stir well, scraping the bottom of the pan.
- Add the steaks back to the pan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours or until meat is fork tender.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Teresa
This was so GOOD! I did not have a packet of gravy, so I just used all purpose flour in the beef broth and diced tomatoes to make a gravy before I added the cube steaks back in. So, So good! Just like I remember my Mother’s to be when I was growing up. Thank you so much for sharing this recipe!
I’m so glad to hear you enjoyed it! Your gravy twist sounds delicious and a great way to adapt the recipe. It’s wonderful that it brought back those memories of your mother’s cooking.
Barbara Miller
Delicious. Kind of like how my Daddy made it. I put it in the crockpot too. I prefer the crock pot. It takes 8 to 10 hours on low in mine. I don’t add any salt.
Cooking in a crockpot is such a great way to deepen those flavors. Thanks, Barbara!
Michael
I needed a winner after a string of not so great experiments and this recipe was it, in spades. Made it for a small gathering (2 batches) just as recipe said to with Lawry’s Seasoning Salt. It came together fast and easy. Simmered for about an hour and 15 minutes and all you needed to cut it was a fork. Served over a bed of egg noodles and everyone loved it. Realized the next day one of my friends even swiped the printed out copy of the recipe I had.
I’m so glad to hear the recipe was a hit for your gathering! It sounds like you executed it perfectly, and serving it over egg noodles is a great touch. It’s always nice when a dish gets that kind of love—especially when friends can’t resist taking the recipe home!
Sheila Ann Jackson
Love this we used to eat this for dinner when I was small thanks for sharing it was great!
I’m so glad to hear that! It’s always nice to have those nostalgic meals that bring back good memories.
Aimee
My mom made swiss steak all the time when I was a kid, but I lost her recipe. Smelling this took me right back to childhood bliss. It tastes as good as it smells.
I’m so glad this brought back those sweet memories for you! Food really does have a way of connecting us to our past.
Max McGrann
I used this recipe as a base then added some of my own twist. In addition I added 8oz tomato sauce, 1/4 cup brown sugar, 1 tsp soy sauce, 1 tsp Dijon mustard. The add ins gave it a nice sweet and sour tanginess. Very happy with the results 🤤🥰
That sounds like a delicious twist! I love how you customized the recipe to your taste. The sweet and sour combo must have been amazing. Thanks for sharing your additions!
Darlene Radziewicz
Made it for dinner yesterday, with mashed potatoes. It was fabulous
I’m so glad to hear that you enjoyed it! Mashed potatoes are a perfect pairing.
Vanessa
This is a fantastic recipe! It truly is easy, affordable, and delicious! I tried it once in the slow cooker – 6 hours on low – but the sauce took on a slight scorched taste (to me anyway). This time I have it cooking in the electric skillet, and it looks and smells wonderful! Thank you for sharing!
Glad to hear you’ve enjoyed it, Vanessa!
Susan K Reif
Easy and delish
Thanks, Susan!
Debbie Porter
I have made this recipe twice. Made it according to the instructions. Turned out excellent each time. Family loves it! Thank you for the recipe!
I’m so glad to hear your family loves it! It’s always a win when a recipe gets that kind of repeat approval. Thank you for taking the time to share your kind words—it means so much!
Dee
Stcey, I haave not made this yet. I know that I will not be disappointed, because I love your recipes that I have made. I don’t usually change a recipe the first time I make it. I follow it to the tea. I have to tell you a secret. I have made chicken fried steak with pork cubed steaks, used pork in my beef stew, and I can’t tell the difference. Right now, I have pork cube steaks in my freezer. I am out of beef. I am in Tennessee, from Illinois and I am loving Southern Cooking!!! So, thank you for teaching me at 77 how to be southern cook!
This is a great tip, Dee! Thanks for sharing!
Kim
I am thinking of using French onion soup in place of the beef broth. Thoughts?
Like the canned version? I think that could work. Just be cautious about the sodium content. That would be my only concern.
joe
I was going to make this, but noticed that there are no onions listed in the recipe, even though they are mentioned in the email you sent. Unintentional omission? Every swiss steak recipe I’ve had before had either chopped or sliced onion in the sauce.
No onions in this version, but feel free to add some!
Joe
Add some onions it’s ok and not that hard or just make your own perfect recipes
susan v
slow cooking is great here…brown in pan first with onions/garlic
now if you are really lazy like me get mashed potatoes at trader joes or already mashed at costco…..great warm the tummy on chilly nights
I love a shortcut and some of those mashed potatoes are really good!
Angela C.
This recipe is delicious! I’ve made it quite a few times now. I have also made it in the oven with success. I’m making this for dinner tonight as well. Thanks for such a wonderful comfort food recipe!
Hope you enjoy it just as much tonight!
Cristi Masterson
This was very easy to make and delicious. I made mashed potatoes to go with it. I will make it again.
Thanks, Cristi! I’m so glad to hear it turned out great for you!
Ethel N.
I made this for supper tonight. My son and I loved it. So easy to make. I cooked it on top of the stove but it could easily be done in a slow cooker. This is a keeper for sure. Thanks for a great easy recipe. I am following you for more please.
Thanks, Ethel! So glad y’all enjoyed it!
Judith Atkins
Similar to what Ido and I will try adding the brown gray mix next time, instead of diced tomatoes I usually use a can of stewed tomatoes.
Sounds great! Enjoy!
Kathryn Adams
Delicious
Thanks, Kathryn!
Janet
Excellent, very easy recipe! I had all the ingredients! Served it with baby red potatoes and corn on the cob!
Sounds like a great meal! So glad to hear you enjoyed it!
Patricia
Easy prep and yummy I served it with Knödel and cooked red cabbage …. tasted perfect to us both 😊
Glad y’all enjoyed it!
Joanna B
I made this last night and it was a big hit with my family
It was so tender and delicious. I will
Make this again
So glad it turned out great for you, Joanna!
Linda C.
Stacey,
I fix this frequently and serve it over yellow rice. The gravy mix enhances the flavor so much. The only thing I do different is add chopped celery and onion because that’s what my mom did :). Thanks for another wonderful recipe.
You’re so welcome! I love yellow rice, so I’m very excited to try it this way!
Debbie Sue Naddy
Can you cook in crockpot?
I don’t see why not!
Amy Pletcher
My daughter-in-law was requesting a meal like this that her mom used to make so I found your recipe and made it for our family. It turned out fantastic!! I browned the steak on the stove and made the gravy mixture bought to a boil then because I had so many pieces of steak I had to use to pans so I transfered half the gravy to a casserole dish and baked both at 350 degrees for 2 hours.
Sounds great! So glad to hear y’all enjoyed it!
Debbie Jackson
Haven’t made this yet but I use to make something similar with butterfly pork chops, sliced onions and Rotel in my electric skillet. I’ve got cube steaks in the freezer so this will go on the menu for this week. Only I gave my daughter my electric skillet. I’ll use my cast iron Dutch oven. I’ve already asked for my electric skillet back. Lol
The gravy is really good with mashed potatoes and Italian style green beans.
Sounds great! hope you’ll enjoy this version!
Billy L. Chase Jr.
Ok. Did this and dang it was tasty plus my girlfriend bought some fresh greenbeans(being form the Midwest bacon and onion for sure.
It looks perfect! Glad you enjoyed it!
Kimberly Starkey
I simply love this recipe. My family is not big on tomatoes, but they loved this meal. I use the leftover sauce from the pan as a gravy for my mashed potatoes.
Awesome! Nothing like this gravy over mashed potatoes for sure!
Deborah Stover
Really nice and easy! I added some diced red and green pepper in as well. Great weeknight meal!
Glad to hear you enjoyed it!
Kat
Wow this was east and good. I threw in a bag of baby rainbow carrots to cook with the meat. Served fresh corn and it was a hit! I ended up using 4 cube steaks and it worked out awesome for two full dinners.
So glad to hear you enjoyed it!
Thomas Cook
I used two pounds of round steak, and tenderized them. I doubled the gravy. No other additions. It was cooked in a big electric skillet, and was finished in a little over an hour. The meat was fork tender, and still retained its shape. Served with mashed red potatoes, and green beans. This is a good easy recipe. No photo, but it looked just like the photo at the top of the page.
Sounds delicious! Glad you enjoyed this recipe, Thomas!
Mary Catherine
Easy and so tasty!!! This recipe reminded me of one my mom used to make, but I have never tried to duplicate hers. I cannot wait to make this Swiss steak again. The most exciting part was having leftovers the next day that tasted even better than the night when I made this. My 97-year-old father raved about how tender the meat was, and my mom actually ate her meat for once. (She prefers veggies and desserts!) I cannot thank you enough, Stacie, for the most amazing recipes you share.
This just made me smile this morning, Mary Catherine! I’m tickled to hear everyone enjoyed it!
Shalon Springman
I haven’t made this yet, although I am about to do it now. I just want to thank you for putting it out there in such an accessible manner without 6 empty paragraphs of crap generated by an Ai. Bless your ❤️. 😄😄
You’re so welcome! Hope you’ll enjoy it!
Teresa
Made this tonight, except fried in the pan and then put it all in the crock pot. High 3 hours. Delicious
Sounds great! Smart thinking! So glad to hear you enjoyed it.
Kay
Can you put this all together and then put in a crock pot to finish the cooking process?🤔🤗❣️
Michelle
Best New recipe!! Absolutely love it.
Thanks, Michelle! Glad you enjoyed it!
Handsome Jimmy
Making it right now for the first time. I know it’s gonna be good.😋
Hope you enjoy it!
Edgar Dubray
Whoa! Crazy good dinner! Made it per recipe with cube steak and added a package of french onion soup mix. Simmered 1.5 hour, fork tender. Goes in my monthly rotation.
So glad to hear you enjoyed it!
Rev Rotunda
Recipes can be modified depending on what you have on hand just as any cut of beef, particularly the tough cuts that are cheaper in price can be used. I did use cube steak as that’s what I had in the freezer & I grew up eating Swiss Streak w/the cube steak being used. Butchers in grocery stores used to put the cuts of meat you wanted to buy through the machine for tenderizing & it’s sad this service is no longer available everywhere. I always use Lawry’s garlic salt & seasoned pepper for any meat I cook. Today I only had an envelope of Lipton’s Recipe Secrets Beefy French Onion Soup so that was great for the base of the beef gravy sauce. Aldi’s packets of this French onion do just fine as well. Campbell’s condensed soups are also good to add to this like the dark beef golden mushroom. Again, store brands of these condensed soups are fine for cooking. Always have beef & chicken bouillons on hand for meals. Both flavors of the buillion can also be combined if that’s all you have & it actually enhances the recipe—it does not ruin it. I also keep BV Gravy or Kitchen Boquet which is essentially liquid beef bouillon that can also be used in place of the soup packet or condensed soup can & more flour can be added at the end if you like a thicker gravy. Today I had no diced tomatoes so mine was a strictly beef gravy. I did add diced onions, garlic & celery. This is a great recipe & one of my favorites. I added Barilla Ready Pasta to mine as I had no potatoes on hand for mashed & then served corn with the meal.
So glad to hear you enjoyed it, Rev!
Melanie
Made this tonight. Added sautéed shallots & used Rotel tomatoes because they’re all I had. Served over garlic mashed potatoes & really enjoyed it. My Dad (88) says I need to add it to the rotation! Thanks for sharing.
Lori Malina
I have everything but beef broth, can I use water instead?
You can. Do you happen to have a few beef bouillon cubes to add to the water?
Michelle Roush
Wonder recipe! My family loves this.
Thanks, Michelle! So glad to hear it!
Mary melville
My husband and I love this recipe. I’ve made it several times. Thank you for a good one !!! Think I better check out your other recipes….
Thanks, Mary! Hope you’ll find tons more you enjoy just as much!
Claire
Delicious. I browned the meat and put it in the crockpot on low with mushrooms and onions for 4 hours.
Glad you enjoyed it!
Susan T-O
Oooh, mushrooms. I haven’t made the recipe yet, having just come across it literally two minutes ago, but that sounds like a lovely addition. I’m gonna give it a try when I do make this. Thanks!
Enjoy!
Lynnmarie
I am making it right now in my Dutch oven…I tenderized the beef my myself, like my Mom did. I’m hoping the acid from the tomatoes tenderize the meat more.
Sounds amazing!
Thomas Brown
Please include nutritional information.
Hey Thomas! I do understand how frustrating it can be to not see nutritional info but with all the different brands available this is a next to impossible task. If I tried to put in nutritional content it could be misleading for people that are on a strict diet.
https://southernbite.com/heres-why-i-dont-post-nutritional-information-with-my-recipes/
Marion
Delicious! I did sauté and add: a pkg. of fresh mushrooms & a large chopped onion! I covered & put in oven for 1 hour at 350 degrees, instead of cooking in fry pan.
That sounds easy too!
Linda
I made this yesterday. Got to the simmer stage and we had a major plumbing issue, and I couldn’t finish making the rest of the meal. I let it finish cooking, then put it in the fridge. Finally got to eat it tonight and it was fabulous! I did add some onions, cooked until soft after the meat was removed from the pan, and I just used plain salt and pepper, as I didn’t have Lawry’s on hand. Great dish, and I’ll be making this a lot when the weather cools down!
So glad you were able to enjoy it!
Cheryl
My mom used to make this only she pounded flour into the meat and used the tomatoes and onions – it was great – and took forever to pound and cook but was amazing
It’s such a nostalgic recipe for so many people!
K. M.
This is my go to Swiss steak recipe. My in-laws made Swiss steak a lot, but they just had general measurements in their recipe, as they are by feel cooks. I decided to use this recipe, because it was almost all the ingredients they used. My husband said this is exactly like the Swiss steak my in-laws make. I have used stew meat, and just any type of steak I have around. Each time it has turned it great! Sometimes I double the sauce ingredients. Today is going to be the first day I bought cube steak. I’m excited to try it with the cube steak.
I’m so glad you loved this recipe!
Kellie
Followed the recipe and the Swiss Steak was delicious! Tender and full of flavor.
So glad to hear you enjoyed it!
Nanette
Hi Stacey:
I only have 1/2 lb. of meat; if I make the recipe with the specified amounts for the gravy, can I freeze it? Thanks!
I don’t see why not! There’s nothing wrong with a little extra gravy!
Shannon
Very good! I was surprised the instructions were for the stovetop instead of the oven but it’s spot on … thanks!
So glad you enjoyed it!
Susan
Hi, Stacey,
This recipe sounds delicious and I look forward to trying it. One question though my favorite grocery store sells both cubed beef and pork steaks. I’ve been wanting to try to pork cubed steaks. Maybe with this recipe?
Your thoughts please. So glad I found your blog.
Thank you!
Either pork or beef should work just fine! Enjoy!
MeMe
My hubby and I loved this recipe! Will be making it many more times!!!! Tender meat!!!!
Awesome! So glad y’all enjoyed it!!
Jean
I’ve printed this out!! I’d love to try a tomato version cube steaks.
I make imitation Swiss Steak😁 with Black Angus hamburger patties. I brown them, with thinly sliced onion, use 2 packs McCormicks mushroom gravy mixed in 2 cups water. This thickens as it cooks. I use fresh sliced mushrooms. I believe I cooked them for 1 to 1 1/2 hours on stovetop, low setting.
Hope you’ll enjoy this version! Yours sound GREAT!
Winnie Mom
Your recipe is basically like I make the Swiss Steak. I like others do add chopped onions and after browning the meat I cook in my pressure cooker for about 15 minutes and perfectly tender. Don’t have to take time to tenderize it. Always comes out delicious. Thanks for simple but tasty recipes.
I’ve GOT to try it in the pressure cooker!
Silvia
Remember all, a RECIPE is not a rule it is a guide. Love how creative we can all be in creating something delish!
Isn’t that the truth!?! Love it!
Kathi
Thanks for the recipe Stacey. I have never made this just on the stove – but always in my pressure cooker. Take about 15 minutes and comes out super tender. I plan on making this tonight. Thank you for posting the recipe.
I’m going to try it in the pressure cooker the next time I make it for sure!
Vicki Webb
Try browning it, and throwing everything in the pressure cooker. Then it becomes a quick week-night meal.
Jacqueline
You’re recipe is the same as mine, except I also use 1 tsp. dried thyme and chop an onion to it. I’ve often thrown it all in the slow cooker and it was great!
Thanks for sharing, Jacqueline!
It’s going to happen for sure!
Tara Smith
From what I have heard from my mother and grandmother (from Romania) Swiss steak is not a way of preparing but a VERY specific cut of meat wich I have seen them do in a butcher shop that cost more than I was prepared for but totally worth it. Would love to know how to get the REAL cut for swiiss steak???? Maybe its different in different places????
My guess is it’s probably different cuts in different places. Many times it’s part of the shoulder. In the States, it’s often “swissed” or cubed by being run through a tenderizer as it’s a tough cut of meat.
Connie
Trying this tonight… I to thought it was Swiss related… same as Swiss Miss hot cocoa ????
I’m anxiously waiting for the arrival of your cookbook.
Many blessings!!!
Connie
Sure hope you’ll enjoy it, Connie!!
Jacqueline
I’ve made this using my Mom’s recipe for years! The only difference, is I saute an onion along with the steak, and add 1 tsp. of thyme. Yum.
Sounds great!
Corrie S.
This dish is an oldie but goodie for sure !!!
My mother taught me when I was young to cook this and is still one of my favorite recipes. Your version is similiar. However, if you happen to be out of tomatoes, you may consider this version of mine. I first take the chill off the meat and marinade with 3tbls of worsterchire sauce and 2 tbls of low sodium soy sauce, for about 20 mins. Then slightly pat dry with a paper towel and coat with Seasoned flour. (I use salt free Tony’s Chacherie’s and a little salt to it.) Brown in 3tbls of oil and 1tbls of butter. Then remove the meat to a plate. I add 1-2 tbls of apple cider vinegar to deglaze the skillet and add sliced red bellpepper and sliced onion and saute to caramelize the onion just a bit, then add 1-2 minced cloves of garlic and saute a minute or two. Then I add chopped fresh parsley, i can of beef stock or broth and a can of water. Bring to a boil and add meat and simmer for 1-1/12 hours with the lid removed on the last 30 minutes. Served with creamed red potatoes. Nothing like a home cooked meal !!!
Sounds AMAZING!!!
Yvonne Sweet
My Mother made this when we were growing up. We were poor “Country Folks” so she used ground beef patties. It was delicious. This would work for a family on a budget and would probably cut the cooking time in half.
What a great idea! Sounds delicious!
Kay Prevatt
Thank you for these yummy recipes! I’m so glad I registered to receive your emails with the delectable choices. Anxiously looking forward to the next email so I can expand my recipe selection.
Thanks, Kay! There’s plenty more on the way!
Cynthia Greenfeather
I just bought some cube steak on sale! I always make my Swiss steak with eye of round, or similar cuts, but I don’t pound it (tenderize it), and no matter how much liquid I use, it always seems dry. I’m going to try this recipe with the cubed steaks, except I’ll use stewed tomatoes because I like the green pepper taste it has. I’ll bet it won’t be dry with the cube steaks. Thanks, Stacey!
Enjoy!
Eva
My Swiss steak recipe is made in the oven, over rice. You take the steak whatever kind you can get, brown it in a skillet with bacon grease, into a 9×13 baking pan put a cup of uncooked rice, add the steak pieces into the pan, pour over tomatoes or tomato juice, or V-8 juice slice some onions on top, peppers if you have them, and put into a 350F oven for at least 2 hours three is better. I got this from a 1940’s ladies auxiliary cookbook my MIL had, never said nothing about tenderizing! It comes out tender enough to cut with a fork! Tomato juice works well, or any tomato based juice, the diced tomatoes are not juicy enough to cook the rice well, so I just add V-8 to make the dish soupy, and by then end of the cooking time, its all absorbed and the rice is yummy.
Martha
I make Swiss steak like my mom taught me. Brown cube steak , put the meat in a 9 x13 baking pan. Cut up onions, celery, peppers and carrots and put over the meat, than pour a large can of tomato sauce over the contents of baking pan . Cover pan with aluminal foil and bake in slow oven 325 for an hour to hour and half.. Serve with rice pour that great tomato gravey over everything. YUM!
Jess
I had never ever heard of Swiss Steak until seeing this! Made it last night and it was delicious!!!!
Wonderful! I’m so glad you enjoyed it!!
Cynthia
I have never been much of a cook. The other day I came across your website and found a recipe I had been looking for. I am so glad I found you. I am more excited than ever to cook more for my husband. I will be buying your cookbook! Thanks,Cynthia
Cynthia, these are the types of comments that just make my day! I am beyond thrilled that you found the site and that you’ve got a spark for being in the kitchen! Please let me know if you ever have any questions. 🙂
Ginger
Two thumbs up! I’d never made this before. I used round steak which I tenderized. Thanks for this awesome recipe!
Wonderful, Ginger! I’m so glad it turned out well for you!!!
Chandra
What do you think about adding some red wine to my swiss steak made with the flour covered and browned top round steak diced tomatoes, red pepper, onions and beef broth in the crock pot? Not sure since I have it in crock pot? Thanks, Chandra
I love read wine with beef, so I’m sure it would be great! Let me know how it turns out. : )
Sarah
I happened across your page looking for a crock pot chicken and dumplings recipie. (I’m cooking yours right now :)) I was scrolling through the comments below the recipie and found a link to this. It looks amazing. I’ve never had Swiss steak, but I can’t wait to try this out. Thank you!!
Welcome, Sarah! I hope everything turned out great for you!
Candy Binkley
This is not Swiss Steak, I’m sorry but “real” Swiss Steak uses the same kind of meat or you can pound round steak and do it that way. You take green pepper, chopped tomato, chopped onions, garlic,salt , pepper, and saute till soft. Dredge your meat in flour, brown both sides add to sauteed veggies, cover and simmer till done. Serve with real mashed taters, maybe some nice cole slaw and you’ve got a great meal.
You know what they say about recipes… we’ve all got them. 🙂
Stephanie P
I’m with you. I’ve never had it with beef broth and gravy added to it. My dad always made it with canned stewed tomatoes but going to try your suggestion and making mine from fresh veggies instead of canned.
Zoe Grace
So go ahead and post your own recipe… it is incredibly rude. to day this is not swiss steak. He already stated that cube steak is round steak already pounded.
K. M.
Hey, one thing about Swiss steak is it’s kind of like stew, everyone has their own variation. But the blog writer is correct, what makes it Swiss steak is the swissing of the meat.
Betty @ Aunt Betty's Kitchen
Featured this on my page for our readers. Looks yummy and I also remember my Mom fixing this for us kids. Haven’t fixed it in years, and years. Thanks for a great recipe!
Thanks for sharing! So glad I was able to bring back some memories for you! I love how food can do that!
Betty T
Husband and I love swiss steak. I’ve been making it for years. My dad sent me this recipe when I was first married to ex…almost 50 yrs ago. Here’s how I do it:
I use round steak cut up in serving pieces. Dust it with flour, brown in some vegetable oil, season with Lawry’s seasoned salt, pepper and garlic powder; pour off the grease then add some water so it comes to the top of the meat. Add an onion that’s been cut in thin wedges and 2 beef bouillon cubes. Let it simmer until the meat is tender, about an hour or so. Sometimes I add sliced fresh mushrooms right at the end. Also, sometimes I’ll add 2 cans of stewed tomatoes with some water, instead of the water, bouillon cubes and mushrooms. Either way it is so good; serve it with steamed rice.
Thanks for sharing your recipe, Betty!
Jackie @Syrup and Biscuits
Stacey,
I have been making Swiss Steak for years and years and never knew the origin of the name. Thanks for taking the time to research. I use round steak that hasn’t been “swissed” yet. Cube steak is a good idea and should speed up the cook time. Thanks, Stacey!
I know, I was kinda surprised myself. You just never know!
Debbie
Starting in the 70’s, I made Swiss steak from a mix by Mccormick. It was one of their “Bag N Season” products. Put cube steak in the bag with the seasoning, then throw in a can of tomato sauce or diced tomatoes, seal and bake. It was delicious served over rice! They stopped producing this several years ago and I bought some cubed steak on sale and will definitely try this version!
Thanks, Debbie! Hope you enjoy it!
Sheila
I’ve made it in the crockpot before, hubby didnt care for it, but let me tell you, it made the best soup lol, added more veggies and cut up the meat and all that great broth with the tomatoes, peppers and onions..yum!
Look how resourceful you are!!
Sandra Ruper
I make this regularly in my slow cooker and it is so good. I use 1 can of beef broth and a cup of diet cola and add strips of bell pepper and rings of sauteed onion…we call it creole swiss steak.
Carla Barber
How long do you cook it in the slow cooker? And do you just brown the steaks and then dump everything in the cooker? Thanks!