When you’re looking for something meaty and comforting, look no further than Swiss steak. Smothered in tomatoes and mushrooms and finished with a cream sauce, this tender steak recipe is mostly passive cooking. You can set it and forget it while it cooks away.
Unlike other steak recipes that call for tenderloin or filet, Swiss steak uses top round steak. It’s an inexpensive cut of meat that makes a filling and delicious meal. When you’re looking for easy beef recipes, this is one that will satisfy the whole family with just one skillet.
What’s the difference between Swiss steak and Salisbury steak?
Not to be confused with Salisbury steak, which is actually ground beef formed into a steak-shaped patty, Swiss steak is actually steak. It gets it’s name from a tenderizing process called swissing—which has nothing to do with Switzerland besides the name.
Traditionally, swissing meat means using a textured meat mallet to pound the meat into thin pieces and then braising the pieces low and slow. Our recipe does the second part, cooking low and slow, but foregoes the tenderizing step. You’re welcome to add this step if you have a mallet! Either way, this Swiss steak recipe turns out a wonderfully juicy steak.
Swiss Steak Ingredients
- Steak: This recipe calls for top round steak, though you could also use bottom round as well. This cut of meat does well with slow cooking, helping to break it down and and get tender in the cooking process.
- Bacon: The first step to this recipe calls for cooking down bacon, which will be crumbled and cooked with the beef. The beef is then seared in the bacon fat, adding a depth of flavor and giving it a lovely sear. If you don’t want to use bacon, you can skip the first step.
- Mushrooms: Use fresh mushrooms like criminis for this recipe, which are easy to find and inexpensive. You could also use shiitakes or even wild mushrooms in place of criminis.
- Canned tomatoes: Use a can of diced tomatoes for that perfectly meaty, tomatoey sauce.
- Onion: Chopped yellow onion is an important aromatic, providing lots of flavor as it cooks down with the meat.
- Tarragon: This special herb has such a distinct flavor, there really is no substitution for it. If you don’t have tarragon, you can add other herbs like parsley and dill, and it will still be tasty, it will just miss that distinct licorice-like kick.
- Cornstarch: Cornstarch is used at the end here as a thickener for the sauce. Make sure to give it a minute to cook down after it’s added so that it has time to thicken and the raw taste of it cooks off.
- Whipping cream: Add heavy cream at the end, which rounds out the flavor and gives the sauce a wonderfully creamy element. You can substitute the whipping cream with half-and-half or milk if needed.
Directions
Step 1: Crisp bacon
In a large cast-iron or ovenproof skillet, cook the bacon over medium heat until crisp on both sides. Reserve 1/4 cup of the bacon drippings, then remove the bacon and place it on paper towels to drain. Crumble the bacon once it’s cool enough to touch and set aside.
Step 2: Cook meat
Trim any excess fat off of the beef, then cut it into serving-size pieces. In the same large skillet used for the bacon, heat up the bacon fat, then brown the meat on both sides. Top the meat with the mushrooms, tomatoes and onion. Sprinkle the tarragon and bacon over the top, and cover. Bake at 325°F until the meat is tender, around 1-1/4 to 1-3/4 hours. Baste the meat twice while cooking.
Editor’s Tip: To get a nice sear on your steak, make sure to let it come to room temperature for up to an hour before searing.
Step 3: Make pan sauce
Remove the meat from the oven and transfer it to a serving platter to keep warm. Mix the cornstarch and water into a slurry then add it to skillet. Bring the mixture to a boil and continue to stir until the sauce thickens, about 2 minutes. Reduce the heat, and stir in the cream. Simmer, uncovered, until heated through, about three to four minutes. Return the meat to the skillet and turn to coat with sauce. Serve sprinkled with parsley if desired.
Swiss Steak Variations
- Make it more tomatoey: Some versions omit the mushroom and cream so the sauce is much more tomato-centric. This is also great for people who can’t eat dairy!
- Make it in a slow cooker: Slow-cooked Swiss steak might not be quick comfort food, but it takes almost no hands-on work!
- Add other vegetables: Try it with other vegetables like carrots, bell peppers, parsnips or celery in addition to, or instead of, the mushrooms.
How to Store Swiss Steak
Store any leftovers in an airtight container in the fridge for up to five days. Reheat it on the stovetop or in the oven, or eat it straight from the fridge! You can also freeze it for up to three months. Remove from the freezer and allow it to thaw in the fridge overnight before reheating.
Swiss Steak Tips
How do you know when Swiss steak is done cooking?
Swiss steak is done when it’s super tender to the touch. If it’s at all tough, keep it cooking until it gets there.
What can you serve with Swiss steak?
Swiss steak is generally served over rice, mashed potatoes or noodles. Make sure to get a green on the side like sauteed spinach or a fresh kale salad.
