AI-generated recipe illustration
- Prep time
- 20 min
- Cook time
- 7 hrs
- Total time
- 7 hrs 20 min
- Yield
- 6 servings
Swiss steak is a supper-club classic that deserves its comeback: budget round steak braised in a tomato-onion gravy until it cuts with the side of a fork. The 'swissing' — pounding flour into the meat — is old-school tenderizing that also thickens the gravy while it cooks. This is 1960s home cooking at its economical best, the kind of dinner that made tough cheap cuts taste like Sunday. Serve it over mashed potatoes, rice, or buttered noodles; the gravy insists on a starch.
Ingredients
How to make crockpot swiss steak
- Mix the flour, salt, and pepper. Dredge each steak portion, then pound the flour into both sides with a meat mallet (or the edge of a sturdy plate).
- Brown the steaks in olive oil, about 2 minutes per side, and lay them in the crockpot.
- Top with the onion, bell pepper, celery, and garlic.
- Stir together the diced tomatoes, tomato sauce, broth, Worcestershire, and oregano; pour over everything.
- Cover and cook on LOW 7–8 hours, until the steak is fork-tender and the gravy has thickened. Serve over mashed potatoes or noodles.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| Round steak | Cube steak | Already mechanically tenderized — skip the pounding, cook 6 hours |
| Green bell pepper | Sliced mushrooms | For a beefier, less sweet gravy |
| Diced tomatoes | Stewed tomatoes | The truly old-fashioned choice; break them up with a spoon |
| Flour | Gluten-free flour blend | Dredges and thickens the same way |
Storage & leftovers
Refrigerate up to 4 days; like most braises it improves overnight.
Freezes well up to 3 months, gravy and all. Thaw overnight and reheat gently, covered, on the stove or at 50% microwave power.
A few helpful answers
What does “swissing” mean?
It's the old technique of pounding flour into tough meat to break down fibers — the “Swiss” refers to the process (like fabric smoothing), not Switzerland.
Why is my swiss steak tough?
Round steak needs the full 7–8 hours on LOW. If it's tough when you check, that's the pot telling you to walk away for another hour.
Can I make this without tomatoes?
Yes — the equally classic “smothered” version swaps the tomatoes for 2 cups of beef gravy with mushrooms and onions.
What's the best side for swiss steak?
Mashed potatoes are traditional and correct. Rice and egg noodles are the accepted alternates — anything to catch that gravy.
380 calories · 40g protein · 18g carbohydrates · 16g fat · 820mg sodium