Swiss Steak Recipe: Comfort Food with a Classic Twist

Swiss steak is one of those hearty, feel-good meals that brings back memories of slow Sunday dinners and cozy kitchen aromas. Despite the name, it’s not a dish from Switzerland. Instead, the term “Swiss” refers to the method of tenderizing the meat—a process that transforms tougher cuts into fork-tender, flavorful bites after a long, gentle simmer.

Whether you're using Top Round Steak or Chuck Steak, both are excellent choices for this slow-braised classic, especially when they’re grass-fed and raised with care like the beef from Ferguson Farms.

Why Swiss Steak?

Swiss steak is all about taking humble ingredients and coaxing out rich, savory flavor. The process is simple, but the results are deeply satisfying. A well-tenderized piece of beef gets smothered in a chunky tomato-based gravy, then cooked low and slow until it practically melts in your mouth. It's the kind of meal that makes you want seconds before you’ve even finished your plate.

Best Cuts for Swiss Steak

Swiss steak is traditionally made with tougher cuts of beef that benefit from long, slow cooking. We recommend:

• Grass-Fed Top Round Steak (London Broil) – Leaner and perfect for slicing against the grain after braising.

• Beef Chuck Roast – Marbled with fat and collagen, this cut becomes incredibly tender and flavorful when slow-cooked.

Both bring their own magic to the table, and both shine in a good Swiss steak recipe.

Swiss Steak Recipe

Ingredients:

• 2 lbs top round steak or chuck steak

• 1/2 cup all-purpose flour

• Salt and black pepper

• 2 tbsp olive oil

• 1 onion, sliced

• 1 bell pepper, sliced

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes

• 1 cup beef broth

• 1 tsp paprika

• 1 tsp Worcestershire sauce

• Optional: Chopped parsley for garnish

Instructions:

1. Tenderize the Meat
   Place your steaks on a cutting board and pound with a meat mallet until about 1/2 inch thick. This helps break down the muscle fibers.

2. Dredge and Sear
   Season flour with salt and pepper. Dredge each piece of steak in the flour mixture. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steaks until browned on both sides, then set aside.

3. Sauté the Veggies
   In the same pan, add a bit more oil if needed and sauté onions, peppers, and garlic until softened.

4. Build the Sauce
   Pour in diced tomatoes (with juice), beef broth, paprika, and Worcestershire sauce. Stir to combine and bring to a simmer.

5. Slow Cook
   Return the steaks to the pan, nestling them into the sauce. Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.

6. Serve and Enjoy
   Spoon the tomato gravy over mashed potatoes, rice, or buttered noodles. Garnish with fresh parsley if you like.

Why Use Grass-Fed Beef?

Flavor. Quality. Nutrition. Grass-fed beef from Ferguson Farms brings a cleaner, richer taste to classic comfort food. You’re not only cooking a meal—you’re serving something that was raised with integrity and care. It’s better for your health, better for the environment, and definitely better for your dinner table.

Final Bite

Swiss steak might be a throwback dish, but it deserves a spot in your modern-day meal rotation. It's a beautiful way to transform a simple cut of beef into something truly special—tender, saucy, and full of soul.

👉 Pick up your grass-fed top round or chuck roast from Ferguson Farms and bring this comforting classic to your kitchen.