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How to Make Slow-Cooked Swiss Steak: A Step-by-Step Guide

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Ingredients
 

  • 2 pounds round steak about 1/2 inch thick
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bell pepper sliced (optional)
  • 1 carrot sliced (optional)

Instructions

Prepare the Steak:

  • Season the steak with salt and pepper, then dredge it in flour, shaking off the excess.

Brown the Steak:

  • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the steak and brown it on both sides, about 3-4 minutes per side. Remove the steak from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Deglaze and Combine Ingredients:

  • Pour in the diced tomatoes with their juice, beef broth, Worcestershire sauce, and dried thyme. Stir to combine and scrape up any browned bits from the bottom of the skillet.
  • If using, add the sliced bell pepper and carrot to the skillet.

Slow Cook:

  • Return the browned steak to the skillet, pressing it down into the sauce. Bring the mixture to a simmer.
  • If using a slow cooker, transfer everything to the slow cooker at this point.
  • Cover and cook on low heat in the slow cooker for 6-8 hours, or simmer on the stovetop for 1 1/2 to 2 hours, until the steak is very tender.

Serve:

  • Once the meat is tender and the vegetables are cooked through, adjust the seasoning with additional salt and pepper if necessary.
  • Serve the Swiss steak hot, ideally with a side of mashed potatoes, rice, or noodles to soak up the delicious sauce.