✔ Updated · pounding fix, oven, stovetop + slow cooker times
My Pioneer Woman-inspired Swiss steak is ranch-style comfort food on a budget: seasoned, floured bottom round, pounded thin, browned and braised low and slow in a tomato and beef broth gravy until fork-tender. It’s the kind of supper my mum made in Ohio, and it still smells like home.
At a glance
The one tip that matters: Keep the steaks submerged in the sauce, cover the pot tightly and start checking at 1 1/2 hours. They are done when a fork slides in with no resistance, not at a set time.
The flour coating does double duty, giving the steaks a golden crust and thickening the sauce as it bakes. Everything happens in one Dutch oven, mostly hands-off at 325°F (165°C), and stovetop and slow cooker times are below too.
Why You'll Love This Swiss Steak
- Fork-tender and saucy, with a rich tomato gravy thickened by the flour coating.
- Budget-friendly beef: lean bottom round turns tender with a long, slow braise.
- One pot, mostly hands-off, with oven, stovetop and slow cooker options.
What Is Swiss Steak?
Swiss steak is an American home-cooking classic that goes back to the early 1900s: an inexpensive cut of beef, usually round steak, is floured, pounded thin, browned, then braised in a tomato-based sauce until tender. The name comes from swissing, the technique of pounding or rolling meat to tenderize it, not from Switzerland.
This version is inspired by the Pioneer Woman's hearty ranch-style cooking. It isn't her published recipe, but it follows the same comforting approach: simple pantry ingredients, one Dutch oven and a long, slow bake. For another beefy weeknight braise, try these Pioneer Woman-inspired beef tips and gravy. For a quick snack inspired by the same kitchen, try our Pioneer Woman protein balls.
Oven vs. Stovetop vs. Slow Cooker Swiss Steak
The first steps are always the same: season, dredge, pound and brown the steaks, then cook the vegetables and build the sauce. Only the braise changes. Whichever method you use, the steaks are ready when a fork slides in with no resistance.
| Method | Time after browning | Notes |
|---|---|---|
| Oven (this recipe) | 1½ to 2 hours at 325°F, covered | The most even, hands-off heat; the sauce thickens nicely |
| Stovetop | 1½ to 2 hours at a gentle simmer, covered | Stir now and then and add a splash of broth if it gets thick |
| Slow cooker | 7 to 8 hours on Low, or 4 to 5 hours on High | Brown first for flavor; simmer the gravy uncovered at the end if it is thin |
Swiss Steak With Brown Gravy
Prefer a brown gravy to a tomato sauce? Skip the diced tomatoes and smoked paprika, use 2 1/2 cups of beef broth and keep the tomato paste and Worcestershire for depth. Stir 2 tablespoons of the leftover dredging flour into the softened onions before adding the broth, then braise exactly as written. You'll end up with a rich, smothered-steak gravy that is perfect over mashed potatoes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Slice across the grain. Cutting the bottom round across the grain into 1/2-inch steaks shortens the tough fibers, so the finished slices are tender instead of stringy.
- Pound the flour in. Pounding the floured steaks to 1/4 inch tenderizes them and presses the coating into the meat, which gives a better crust and a thicker gravy. I use the flat side of a meat mallet, and honestly, it’s a great way to work off a long day.
- Brown in batches. Wait until the oil shimmers and leave space between the steaks. A crowded pot steams the meat and the flour turns pasty instead of golden.
- Scrape up the fond. The browned bits left in the pot are where the deep, beefy flavor of the gravy comes from, so scrape them up as the vegetables cook.
- Test with a fork, not the clock. Round steak needs time for its connective tissue to soften. If it still resists at 1 1/2 hours, cover it and give it another 20 to 30 minutes.
- Fix a thin or sharp gravy. Simmer it uncovered on the stove for a few minutes to thicken, and if the tomatoes taste too acidic, stir in a pinch of sugar.
Pioneer Woman-Inspired Swiss Steak
4
servings25
minutes2
hours2
hours25
minutesA ranch-style Swiss steak inspired by the Pioneer Woman: slices of beef bottom round seasoned, dredged in flour and pounded thin, browned in a Dutch oven, then braised covered at 325°F in a tomato, onion, celery and beef broth sauce until fork-tender.
Ingredients
- For the Steaks
2 pounds beef bottom round (or top round), trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour, for dredging
1/4 cup vegetable oil or bacon drippings
- For the Tomato Gravy
1 large onion, thinly sliced
2 garlic cloves, minced
2 celery stalks, chopped
1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes, with their juice
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Directions
- Prepare the Steaks
- Heat the oven to 325°F (165°C). Slice the beef across the grain into 1/2-inch-thick steaks, about 6 to 8 pieces, and season both sides with the salt and pepper.
- Put the flour in a pie plate and dredge both sides of each steak until well coated. Shake off the excess and save the leftover flour.
- Pound each floured steak with the textured side of a meat mallet (or poke it all over with a needle tenderizer, then pound it) until it is about 1/4 inch thick. Dust with a little more flour if bare patches appear.
- Brown and Build the Sauce
- Heat the oil or bacon drippings in a 4- to 5-quart Dutch oven over medium-high heat until it shimmers. Brown the steaks in batches, about 2 minutes per side, until golden, then move them to a plate.
- Lower the heat to medium. Add the onion, garlic and celery to the pot and cook for 2 to 3 minutes, scraping up the browned bits, until the onion starts to soften. Sprinkle in 1 tablespoon of the leftover flour and stir for 30 seconds.
- Stir in the tomato paste, then add the diced tomatoes with their juice, smoked paprika, oregano, Worcestershire sauce and beef broth. Bring to a simmer, stirring well.
- Braise
- Return the steaks and any juices to the pot, nestling them under the sauce so they are submerged. Cover and set the pot on the middle rack of the oven.
- Bake for 1 1/2 to 2 hours, until a fork slides into the meat with no resistance. Taste the gravy, adjust the salt and pepper, and serve hot over mashed potatoes, rice or egg noodles.
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What to Serve With Swiss Steak
The tomato gravy wants something soft to soak it up. Creamy mashed potatoes are the classic match, followed closely by buttered egg noodles or steamed rice. Add green beans, buttered corn or a simple salad, and a slice of crusty bread for the last of the sauce. If your tomatoes taste sharp, here's how to reduce acidity in tomato sauce.
Frequently Asked Questions
Why is it called Swiss steak?
The name has nothing to do with Switzerland. It comes from swissing, an old technique of pounding or rolling tough cuts of beef, often with flour, to tenderize them before braising.
What cut of meat is best for Swiss steak?
Beef bottom round is a great choice because it is lean, affordable and becomes tender with long, slow braising. Top round, eye of round or round steak work well too. Cube steak is already tenderized and cooks a little faster.
Can I make Swiss steak in a slow cooker?
Yes. Dredge, pound and brown the steaks, then cook the vegetables and build the sauce in the pan as directed. Transfer everything to the slow cooker and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the beef is fork-tender.
Can I cook Swiss steak on the stovetop instead of the oven?
Yes. After returning the steaks to the sauce, cover the Dutch oven and keep it at a gentle simmer over low heat for 1 1/2 to 2 hours, stirring now and then and adding a splash of broth if the sauce gets too thick.
Why is my Swiss steak tough?
Usually it needs more time. Round steak is tough until its connective tissue breaks down, so keep it covered and braising until a fork slides in easily. Slicing with the grain or letting the sauce boil hard instead of simmering can also make it chewy.
How do I store and reheat leftover Swiss steak?
Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat gently, covered, with a splash of broth until hot all the way through (165°F).
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I made this but with a few small changes. I cut the oregano in half, added 2 tsp of dried crushed tomato skins, 2 tsp of dried, crushed green bell peppers. I also cooked on low on my stovetop for 1 1/2 hours to avoid heating up the kitchen as much. Meat was delicious & tender!!
Thanks for sharing your tweaks, Denise! The dried tomato and bell pepper are a clever way to build flavor, and your 1 1/2 hours on the stovetop lines up with our stovetop timing (1 1/2 to 2 hours, covered). So glad the meat came out tender!