Mom’s Swiss Steak is the perfect family dinner! With tender braised beef in a hearty pepper, onion, mushroom and tomato sauce. Serve this comforting meal over rice, noodles, or mashed potatoes… or cauliflower rice, cauliflower mash, or zoodles for a tasty low-carb meal.
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What is Swiss Steak?
Swiss Steak, Swiss Bliss or Smothered Steak as it’s referred to in the UK, is a braised beef recipe usually made with pieces of inexpensive (and tougher) cuts of meat like beef bottom round roast, beef top round roast or a chuck shoulder steak. The meat is slow braised for several hours, magically making it nice and tender.
I remember when I was growing up my mom would make this for Sunday dinner. (By the way Mom always said “dinner” was at noon and “supper” was the evening meal. In honor of her we’ll go with that for today’s recipe. :D)
Back to what I was saying… plain and simple, this hearty Sunday dinner was regarded as a special meal in our house and it was a favorite of mine for sure.
Don’t you just love when yummy food is associated with fond memories? This is definitely one of those recipes for me.
Most times my mom would prep it and put it in the oven just before we left for church. The beef, peppers, onions, tomatoes and spices would braise in the oven for hours and fill the whole house with the most delicious and savory aromas.
I couldn’t wait to sit down with my family and devour it.
I’m not gonna lie, now and then it could have used a little less time in the oven, but we were at church doing God’s work so dinner had to wait.
Regardless, this Swiss Steak recipe was such a memorable and tasty meal I had to share it with you.
There are a few different variations of this recipe floating around. For example B’s grandma would call it Swiss Bliss and her variation included a thin chuck steak, mushrooms, onion soup mix, and A-1 sauce.
Some recipes call for dredging the meat in flour and searing it first. Or skipping the flour and searing the meat directly.
Personally, I don’t bother with dredging or searing… it’s so flavorful and tender without the hassle of the extra steps. Quicker + Easier = WINNING!
I feel like it’s necessary to mention the differences between Salisbury Steak and Swiss Steak.
What is the difference between Salisbury Steak and Swiss Steak?
Salisbury steak and Swiss steak are both meals using inexpensive cuts of beef but they are prepared very differently.
- Salisbury steak is actually a patty made from lean hamburger meat, onions and spices. It is usually broiled or fried.
- Swiss steak is a tougher cut of beef (usually a round or chuck roast) that is slowly braised to make it very tender.
- Although their popularity has dwindled in the 21st century, both dishes are considered to be classic American comfort foods.
If Salisbury Steak is what you’re looking for check out my Salisbury Steak Meatball recipe – yum!
Now that we’ve walked down the memory (food) lane let’s get to cooking!
As I mentioned this is an easy recipe that is super-quick to prep and get in the oven.
Preheat your oven to 350 degrees and place the rack in the middle position of the oven.
Cut the chuck steak into serving-size pieces. If some pieces are thicker, pound them with a meat tenderizer so they all are 1 inch thick.
Season both sides of the meat with garlic powder, onion powder, salt and pepper and place in a baking dish.
Add the tomatoes, onion, bell peppers, mushrooms, garlic, 1 teaspoon salt and pepper, 2 teaspoons onion and garlic powder, and three tablespoons Worcestershire sauce to a large mixing bowl. Fold it all together.
Pour the veggies over the meat in the 9x13 baking dish.
Cover with tin foil and cook on 350 degrees for 1½ -2½ hours. (The cook time depends on the thickness of your meat and the cut of meat you use. It could require more time in the oven if it’s not as tender as desired.)
When the meat is tender, remove from the oven and allow to sit for 5 -10 minutes uncovered.
If you’d prefer a thicker sauce, pour sauce into a sauce pan and bring up to medium high heat. Combine some 1 tablespoon cornstarch with 2 tablespoons water. Bring the liquid to a boil and stir in the cornstarch slurry for 1-3 minutes until it’s thickened.
Then plate up your meat, layer on those savory veggies and sauce and serve alongside some mashed potatoes, rice, or cauliflower rice or cauliflower mash for a low carb meal.
This is one delicious meal I’m excited for you to try. I’m betting it will be as memorable for you as it is for me.
Enjoy my friend!! And from my house to yours… love, peace and taco grease!!
For The Steak:
- 2 ½ to 3 pounds chuck steak, 1 inch thick
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper
For The Veggies:
- 14.5 ounces petite diced tomatoes (1 can)
- 1 large onion, cut into strips
- 3 medium green and red bell peppers, cut into strips
- 8 ounces mushrooms, cleaned and sliced thin
- 3 garlic cloves, minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt and pepper
- 3 tablespoons Worcestershire Sauce (Lea & Perrins Original for gluten-free)
- Optional: 1 tablespoon cornstarch and 2 tablespoons water to thicken sauce if desired
For The Steak:
- Preheat oven to 350 degrees and place the rack in the middle position of the oven.
- Cut the beef into serving-sized pieces. If some pieces are thicker than others, pound them with a meat tenderizer so they all are 1 inch thick.
- Season both sides of the meat with garlic powder, onion powder, salt and pepper, and place in a 9x13 baking dish.
For The Veggies:
- Add the tomatoes, onion, bell pepper, mushrooms, garlic, 1 teaspoon salt and pepper, 2 teaspoons onion powder and garlic powder, and three tablespoons Worcestershire sauce to a large mixing bowl. Fold it all together and pour over the steak in the 9x13 baking dish.
- Cover the dish and cook on 350 degrees for 1½ - 2½ hours covered. (The total cook time depends on the thickness of your meat and the cut of meat you use. It could require more time in the oven if it’s not as tender as desired.)
- When the meat is tender, remove from the oven and allow to sit for 5 -10 minutes uncovered.
- If you’d prefer a thicker sauce, pour the liquid from the pan into a sauce pan over medium high heat. In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoon water. Bring the sauce to a boil and stir in the cornstarch slurry for 1-3 minutes until it’s thickened.
Serving Size5 ounces of steak plus veggies & sauce
Amount Per Serving Calories 480Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 145mgSodium 484mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 6gProtein 46g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!