Sharing this Swiss Steak recipe that has been in our family for many years.
This easy Swiss Steak recipe is a comfort food dinner you will want to serve to guests as well as a weeknight dinner. Cubed beef steaks are seasoned, browned, covered with onions, celery and diced Italian tomatoes, then baked until fork tender.
When the weather starts turning cooler, I start pulling out recipes for comfort food meals. BAKED STEAK WITH GRAVY is one of the top recipes on my blog. It is another great use of beef cube steaks.
How To Make Swiss Steak
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
Beef Cubed Steaks (Using the cubed steak will be give a more
tender meat. You can use round steak but may need to cook it
longer or tenderize with a meat mallet.)
No Stick Cooking Spray
Flour
Kosher Salt
Black Pepper
Paprika
Garlic Powder
Onion Powder
Cooking Oil
Onions
Celery
Sugar
Italian Style Tomatoes (Basil, Garlic, Oregano)
INSTRUCTIONS:
Preheat the oven to 350 degrees F.
Dredge the steaks in flour. Combine the seasonings in a small dish and season both sides of the meat.
Heat the oil in a large skillet and brown the meat 3-4 minutes on each side.
Spray the baking dish with the no stick cooking spray. Arrange the steaks in the dish.
Evenly arrange the onions and celery over the steaks.
Add the sugar to the cans of tomatoes and spoon them over all of the ingredients. Spray a sheet of aluminum foil with no stick cooking spray and tightly cover the dish.
Bake at 350 degrees for about 2 1/2 to 3 hours. I always check it with a fork after 2 hours of baking. If it is not fork tender, continue to bake and check every 30 minutes.
Why Everyone Loves This Swiss Steak
- It is easy to make.
- Swiss Steak is a comfort food many of us grew up eating so we have good memories associated with it.
- Most of the ingredients are simple and inexpensive.
- The meat turns out fork tender and has so much flavor.
Helpful Tips and Frequently Asked Questions
- To get the most tender meat, use cubed steaks. You can use round steak but may need to cook it longer or tenderize with a meat mallet.
- Make sure to brown the meat before baking as this helps to seal in the seasonings.
Can I make this recipe ahead of time?
YES. I actually made this one a day ahead. You can put the whole thing together up to one day ahead of time, or just a few hours, and bake it when you are ready.
You can also bake it ahead of time, wrap tightly and refrigerate. To reheat just warm in the oven on 300 degrees F, until meat is warm. I did find that by doing this, I needed to add another can of the tomatoes as they didn’t have as much sauce,
What can I serve this with?
A favorite side is mashed potatoes, green beans and a hot roll.
My husband requested polenta and asparagus when I made it on this day.
Can this be made in a crockpot?
Yes. I personally like it better in the oven, but sometimes you may need to use the crockpot. Brown the meat. Spray the inside with no stick cooking spray. Layer the ingredients as in recipe. Cook on low for 6-7 hours until fork tender.
Some other old fashioned comfort food recipes to try are:
CREAMED CHICKEN AND BISCUITS
HOME STYLE CHICKEN AND NOODLES
This post was shared on Sweet Little Bluebird Weekend Potluck.
SWISS STEAK
Ingredients
- No Stick Cooking Spray
- 1/2 cup all-purpose flour
- 4 beef cubed steaks
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup vegetable oil
- 1 1/2 cups sweet onions, chopped
- 1 1/2 cups celery, chopped
- 2 teaspoons sugar
- 2 cans (14.5 oz each) diced Italian tomatoes (basil, garlic, oregano)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x11 or 9x13 inch baking dish with no stick cooking spray. Set aside.
- Dredge the steaks in the flour, coating on each side.
- Combine the salt, pepper, paprika, garlic powder, and onion powder in a small dish. Season both sides of the steaks.
- Heat the oil over medium heat in a large skillet. Brown the steaks 3-4 minutes on each side. Place the steaks in the baking dish.
- Evenly arrange the onions and celery over the steaks.
- Add 1 teaspoon of sugar to each can of tomatoes. Spoon the tomatoes over all of the ingredients to cover them. Spray a sheet of aluminum foil with the no stick cooking spray and cover dish tightly.
- Bake for 2 1/2 to 3 hours covered. Check the meat at 2 hours. Shound be fork tender. If not fork tender, continue to bake and check every 30 minutes.
Notes
- To get the most tender meat, use cubed steaks. You can use round steak but may need to cook it longer or tenderize with a meat mallet.
- Make sure to brown the meat before baking as this helps to seal in the seasonings.
- You can put the whole thing together up to one day ahead of time, or just a few hours, and bake it when you are ready.
- Store leftovers in airtight container in the refrigerator for up to 3 days.
