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A simple one pot meal, this Dump-and-Bake Swiss Steak is an easy dinner recipe that can be prepared in the oven or in the Crock Pot. With plenty of nourishing beef, vegetables and herbs, the satisfying dish has been a classic family favorite for generations!

Bowl of braised steak and vegetables over mashed potatoes

It’s nice to have a simple dinner that comes together in minutes and doesn’t require much effort! This old fashioned recipe is one of those great meals that everyone around the table will enjoy.

Tender, juicy beef is braised in a tomato sauce with plenty of fresh herbs and vegetables for added flavor and color. Serve it over mashed potatoes, noodles or rice for a hearty, cozy option any night of the week!

What is Swiss Steak?

This dish is typically made with beef that has been rolled or pounded and then braised in a pot of stewed tomatoes, mushrooms, or other similar sauce. In parts of the South, it’s also called Smothered Steak.

While this recipe did not originate in Switzerland (as the name might suggest), it’s called “Swiss Steak” because the process of pounding or rolling the meat is also known as “swissing.” (source)

Swiss Steak is often confused with Salisbury Steak, but they are actually two different dishes. Salisbury Steak is made with ground beef that has been shaped into patties, while Swiss Steak is made with actual steak. You can find my favorite slow cooker or oven-baked Salisbury Steak recipe here!

Is cube steak the same as Swiss steak?

Cube steak is a cut of beef, usually top round or top sirloin, that has been tenderized or flattened by pounding (the “swissing” process). This results in a steak with cube-shaped indentations from the tenderizer. Cube steak can be used in this Swiss Steak recipe.

Close up front shot of bowl of smothered steak

How to cook Swiss Steak:

This simple comfort food is made by slowly braising beef with a tomato gravy. First, place about 2 tablespoons of flour in a shallow dish.

Flour in glass dish

Dip the steak in the flour to coat on both sides. Shake off any excess.

Dredging steak in flour

Add the steak to a Dutch oven or other large covered baking dish.

Steak coated in flour placed in bottom of Dutch oven

Place the remaining ingredients (except for the cornstarch) in the pot as well. You’ll have a beautiful blend of:

  • tomatoes
  • mushrooms
  • carrots
  • celery
  • onion
  • and rosemary, thyme, garlic, salt and pepper

Plus beef broth and Worcestershire sauce! Then cover the dish and bake at 325 degrees F for 2 hours.

Overhead process shot of preparing Swiss Steak

After two hours, remove the dish from the oven and stir in the cornstarch slurry.

Cornstarch slurry

Bake for another 45 minutes – 1 hour, or until the beef and vegetables are thick, tender and rich.

Overhead shot of Swiss Steak in a blue Dutch Oven

What goes with Swiss Steak?

The meat and sauce is typically served with a simple starch, such as:

For added vegetables, these sides would also complement the meal:

Swiss steak with potatoes and vegetables in a blue and white bowl

Can you make Swiss Steak ahead of time?

This is a great meal to serve on those days when you know that you’ll have a busy evening rush. You can prep the entire dish in advance, and then let it cook in the oven for 3 hours or set it in the slow cooker so that you come home to a warm, comforting dinner with no last-minute effort!

Swiss steak in a blue dutch oven

Cook’s Tips and Recipe Variations:

  • For a Crock Pot Swiss Steak recipe, cook the meat and vegetables on LOW for about 8-10 hours or on HIGH for about 4-5 hours.
  • I use a beef round steak for this recipe, which is already a thin cut that doesn’t require pounding or flattening. Slowly braising it in the oven tenderizes the meat and breaks down the tough cut into a steak that just melts in your mouth! You can also use other thicker tough cuts of beef for this recipe, such as chuck shoulder steak that you slice or pound into thinner cutlets.
  • I prefer the thick, rich flavor that you get from adding the cornstarch near the end of the cooking time. That said, for a thinner tomato gravy, you can omit the cornstarch altogether.
Swiss steak in a bowl surrounded by fresh herbs

Other easy beef recipes that you might enjoy:

Bowl of braised steak and vegetables over mashed potatoes

Dump-and-Bake Swiss Steak

5 from 2 votes
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Servings 4 people
Calories 256 kcal
A simple one pot meal, this Dump-and-Bake Swiss Steak is an easy dinner recipe that can be prepared in the oven or in the Crock Pot. 

Ingredients
  

  • 1 – 1 ½ lb. beef round steak
  • 2 tablespoons flour
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained
  • 1 large sweet onion sliced
  • 2 stalks celery diced
  • 2 medium carrots peeled and thinly sliced
  • 8 ounces sliced mushrooms
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce
  • ½ cup beef stock or beef broth
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons cornstarch, plus 2 teaspoons cold water
  • For serving: cooked noodles, rice or mashed potatoes

Instructions

  • Preheat oven to 325 degrees F. Place flour in a shallow dish or tray. Dip steak in flour to coat on both sides. Place in the bottom of a Dutch oven or other large covered baking dish that has been sprayed with cooking spray.
  • Add remaining ingredients (except cornstarch).
  • Cover and bake for 2 hours.
  • Combine cornstarch and cold water to make a slurry. Stir cornstarch mixture into the pot. Cover and bake for 45 – 60 more minutes. Remove herb stems. Slice or shred steak and serve with vegetables over mashed potatoes, noodles or rice. Garnish with fresh herbs, if desired.

Notes

  • For a Crock Pot Swiss Steak recipe, cook the meat and vegetables on LOW for about 8-10 hours or on HIGH for about 4-5 hours.
  • I use a beef round steak for this recipe, which is already a thin cut that doesn’t require pounding or flattening. Slowly braising it in the oven tenderizes the meat and breaks down the tough cut into a steak that just melts in your mouth! You can also use other thicker tough cuts of beef for this recipe, such as chuck shoulder steak that you slice or pound into thinner cutlets.
  • I prefer the thick, rich flavor that you get from adding the cornstarch near the end of the cooking time. That said, for a thinner tomato gravy, you can omit the cornstarch altogether.

Nutrition

Serving: 1/4 of the recipeCalories: 256kcalCarbohydrates: 20gProtein: 30gFat: 6gSaturated Fat: 2gCholesterol: 71mgSodium: 976mgPotassium: 1129mgFiber: 4gSugar: 9gVitamin A: 5430IUVitamin C: 16.4mgCalcium: 87mgIron: 4.7mg
Keyword: beef round steak, braised beef, Swiss steak
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. If using the crockpot, Blair, when should you add the cornstarch slurry? I like the idea of a thicker gravy. Thanks!

    1. Great question! You’ll want to add the cornstarch slurry during the final 15-30 minutes of the slow cooking time. I like to turn the pot to HIGH heat so that it simmers and the cornstarch is activated to thicken the sauce. 🙂

        1. Hi, Patti! I think so, but I haven’t tested this cut of beef in the Instant Pot so I can’t offer exact timing instructions. Let me know if you give it a shot!

  2. 5 stars
    We harvest a lot of wild game and make cubed steaks with tougher cuts. I used moose for the base of this recipe and it turned out amazing! Thank you for the idea and another way to use our cubed steaks.

    1. Yay! I’m so glad to hear that you enjoyed it, Darcy! Thanks for taking the time to let me know. I need to remember to make this again soon. 🙂

  3. 5 stars
    My last grocery order was delivered with a round steak that was too small to use as I had planned so I started looking for a way to use it. This recipe looked like it would scale down well so I made it tonight with my 0.65Lb steak and it was perfect for my wife and I.
    I hammered the steak with a meat tenderizer but that probably wasn’t necessary as it basically fell apart when I was serving it. Cooked in a Dutch oven per the instructions, the kitchen smelled great while cooking and the taste was very pleasant. Printed and filed in the “keeper” binder.