Swiss Steak

How to Make Swiss Steak

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1. Heat the oven to 160°C / 320°F. Mix the flour, salt, pepper and paprika on a board, lay the steaks in it, and pound them with a meat mallet or a rolling pin until about 1.5 cm thick, working the flour into both sides.

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2. Heat the oil in a large, heavy casserole over medium-high heat and brown the steaks in two batches for 3 to 4 minutes on each side, until deep golden. Lift them onto a plate.

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3. Add the onion, pepper and celery to the pan and cook for 6 minutes, scraping up the browned bits, until soft. Stir in the garlic and tomato paste and cook for 1 minute.

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4. Add the tomatoes, stock, Worcestershire sauce, thyme and bay leaves and bring to the boil.

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5. Return the steaks to the pan, spooning the sauce over them, and cover with the lid.

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6. Cook in the oven for 1 hour 30 minutes, until the steaks are tender enough to cut with a fork.

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7. Remove the bay leaves, taste the gravy for salt and serve the steaks with the sauce spooned over mashed potatoes, rice or noodles.

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Tips for Making Swiss Steak

• Pound the flour in properly. It tenderises the meat and coats it so that the gravy thickens on its own, without a second step.
• Brown the steaks until they are deep golden. The crust adds the flavour of the finished sauce, and a pale steak leaves it thin and bland.
• Keep the pot tightly covered and cook at a low heat. Steam is what softens the meat, and a lid that leaks lets the sauce reduce before the steak is done.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Swiss Steak

• Mashed potatoes
• Buttered egg noodles
• Green beans

Storing & Reheating Swiss Steak

Keeps in the fridge for up to 4 days and tastes better on the second day. Freeze in the sauce for up to 3 months and thaw in the fridge overnight before reheating gently on the hob.

Swiss Steak FAQ: Common Questions

Swiss Steak Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.