{"id":7073608,"date":"2026-10-03T01:01:13","date_gmt":"2026-10-03T01:01:13","guid":{"rendered":"https:\/\/fivemor.com\/?p=7073608"},"modified":"2026-10-03T01:01:13","modified_gmt":"2026-10-03T01:01:13","slug":"swiss-steak-recipe-braised-in-rich-tomato-gravy","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7073608","title":{"rendered":"Swiss Steak Recipe (Braised in Rich Tomato Gravy)"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p class=\"wp-block-paragraph\">Swiss steak is the dinner that makes the whole house smell like Sunday, minus the guesswork. A cheap cut of round steak gets seared hard, then braised low and slow in a rich tomato gravy until a fork slides through it clean. No shredding, no dry edges. Just old-school comfort food you\u2019ll want on repeat.<\/p>\n<figure class=\"wp-block-image size-full\"><img data-perfmatters-preload=\"\" fetchpriority=\"high\" decoding=\"async\" width=\"1600\" height=\"2400\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36.jpg\" alt=\"The Swiss steak cut into thick tender strips across the egg noodles, tomato gravy and parsley over the top, peas alongside.\" class=\"wp-image-94987\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-36-378x567.jpg 378w\" sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<p class=\"wp-block-paragraph\">We\u2019ve tested this in the Girl Carnivore kitchen with top and bottom round steak, and the trick that changes everything is pulling it at 195 to 205\u00b0F instead of eyeballing tenderness. That\u2019s the range where the collagen in round steak breaks down completely without the meat falling apart on you, so you get clean slices in rich gravy, not a pile of shreds.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"Ingredients for Swiss steak: raw beef round steaks, flour, broth, crushed tomatoes, tomato paste, carrots, celery, onion, garlic, paprika and a bay leaf.\" class=\"wp-image-94963 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-1-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"h-ingredients-for-swiss-steak\" class=\"wp-block-heading\">\ud83d\udd2a Ingredients for Swiss Steak<\/h2>\n<p class=\"wp-block-paragraph\"><strong>For the Steaks<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Top or bottom round steak, sliced \u00bd to \u00be inch thick. Ask the butcher counter for round steak, not cube steak, which comes pre-tenderized.<\/li>\n<li>Kosher salt and freshly ground black pepper<\/li>\n<li>All-purpose flour<\/li>\n<li>Paprika<\/li>\n<li>Garlic powder<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>For the Braise<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Oil, avocado oil holds up best to a hard sear<\/li>\n<li>Unsalted butter<\/li>\n<li>Yellow onion<\/li>\n<li>Carrots, peeled<\/li>\n<li>Celery<\/li>\n<li>Garlic cloves<\/li>\n<li>Tomato paste<\/li>\n<li>Fire-roasted crushed tomatoes, the char adds depth plain crushed tomatoes don\u2019t have<\/li>\n<li>Beef broth<\/li>\n<li>Worcestershire sauce<\/li>\n<li>Bay leaf<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>Garnish<\/strong><\/p>\n<h3 id=\"h-equipment\" class=\"wp-block-heading\">Equipment<\/h3>\n<p class=\"wp-block-paragraph\">You need a Dutch oven or a high-walled cast-iron skillet with a tight-fitting lid, since this goes straight from a stovetop sear into the oven to braise. A meat mallet is worth having too. Pounding the steaks to an even thickness is what keeps them cooking at the same rate, so you don\u2019t end up with one end tough and the other falling apart.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"h-how-to-make-swiss-steak\" class=\"wp-block-heading\">\ud83d\udcdd How to Make Swiss Steak<\/h2>\n<ol class=\"wp-block-list\">\n<li><strong>Prep the steaks.<\/strong> Pat the steaks dry and pound with a meat mallet until an even \u00bd inch thick. Season all over with salt and pepper. Preheat the oven to 325\u00b0F with a rack in the middle-low position.<\/li>\n<li><strong>Dredge.<\/strong> Whisk together the flour, paprika, and garlic powder. Dredge the steaks in the mixture and shake off the excess.<\/li>\n<li><strong>Sear the steaks.<\/strong> Heat the oil and butter in the Dutch oven over medium-high heat. Sear the steaks in batches until deep golden brown on both sides, 3 to 4 minutes per side. Set aside.<\/li>\n<li><strong>Cook the vegetables.<\/strong> Add more oil if the pot looks dry, then add the onion, carrot, and celery. Cook 6 to 8 minutes, until soft and starting to brown. Add the garlic and cook 1 minute, until fragrant.<\/li>\n<li><strong>Make the tomato base.<\/strong> Stir in the tomato paste and cook about 2 minutes, until it darkens slightly. Slowly pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot.<\/li>\n<li><strong>Add the tomatoes and seasonings.<\/strong> Stir in the fire-roasted tomatoes, Worcestershire sauce, and bay leaf.<\/li>\n<li><strong>Return the steaks.<\/strong> Nestle the steaks back into the pot, submerging them about halfway in the sauce.<\/li>\n<li><strong>Braise in the oven.<\/strong> Cover tightly and bake 1\u00be to 2\u00bd hours, until the steaks reach <strong>195 to 205\u00b0F internal temperature<\/strong> and a fork slides in and out cleanly, but the meat still holds its shape.<\/li>\n<li><strong>Finish the gravy.<\/strong> Remove the steaks. Simmer the sauce uncovered over medium heat 5 to 10 minutes if it needs to thicken. Season with salt and pepper to taste.<\/li>\n<li><strong>Serve.<\/strong> Spoon the tomato gravy over the steaks and garnish with parsley. Serve with mashed potatoes, egg noodles, or rice, plus green beans or peas.<\/li>\n<\/ol>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"Swiss steak resting in tomato gravy in the skillet with wooden spoons, egg noodles and green peas waiting alongside.\" class=\"wp-image-94977 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-15-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group has-senary-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"h-substitutions\" class=\"wp-block-heading\">\ud83d\udd04 Substitutions<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Chuck roast, sliced into steaks, for round steak.<\/strong> Similar collagen breakdown and a similar braise time, but the extra marbling in chuck makes for a slightly richer gravy. If you\u2019d rather skip slicing a roast yourself, our <a href=\"https:\/\/girlcarnivore.com\/dutch-oven-pot-roast\/\">Dutch Oven Pot Roast<\/a> uses this same low-and-slow method on a whole cut.<\/li>\n<li><strong>Regular crushed tomatoes for fire-roasted.<\/strong> Works fine. The gravy loses a little smoky depth, so add an extra pinch of paprika to the dredge to make up for it.<\/li>\n<li><strong>Bone broth for beef broth.<\/strong> A one-for-one swap that gives the gravy slightly more body.<\/li>\n<li><strong>All oil for the oil-and-butter combo.<\/strong> Fine for the sear. You lose a bit of richness up front, but it won\u2019t affect the final gravy much since butter isn\u2019t part of the braise itself.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"block-tip cwp-inner\">\n<h2 id=\"h-meat-nerd-tips\" class=\"wp-block-heading block-tip__title\">\ud83d\udca1 Meat Nerd Tips<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Don\u2019t rush the sear.<\/strong> That deep golden crust is where the fond comes from, and the fond is what seasons the entire gravy. A pan that isn\u2019t hot enough steams the steaks instead of browning them, and you lose that base flavor for good. <a href=\"https:\/\/girlcarnivore.com\/country-fried-steak\/\">Country Fried Steak with Brown Onion Gravy<\/a> is the same dredge-sear-gravy build on a cheap cut.<\/li>\n<li><strong>Round steak isn\u2019t cube steak.<\/strong> Cube steak comes pre-tenderized at the store with a blade. This recipe wants plain round steak, because you\u2019re doing the tenderizing yourself with the mallet and the long braise, and pre-tenderized meat will overcook and fall apart before it\u2019s done.<\/li>\n<li><strong>Go by the fork, not the clock.<\/strong> Start checking at the 1\u00be-hour mark and every 15 minutes after. Ovens and cuts vary enough that the thermometer and a fork should make the call, not the timer.<\/li>\n<li><strong>Make it a day ahead.<\/strong> Swiss steak reheats better than it starts. An overnight rest in the fridge lets the gravy thicken and the flavors round out.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2400\" alt=\"A forkful of Swiss steak lifted above the plate, tomato gravy clinging to the tender beef over the noodles and peas.\" class=\"wp-image-94988 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39.jpg 1600w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-1200x1800.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/09\/swiss-steak-recipe-39-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"h-what-to-serve-with-swiss-steak\" class=\"wp-block-heading\">\ud83c\udf7d\ufe0f What to Serve with Swiss Steak<\/h2>\n<ul class=\"wp-block-list\">\n<li>Mashed potatoes, for soaking up the gravy<\/li>\n<li>Buttered egg noodles, classic diner-style<\/li>\n<li>White rice, for a lighter base<\/li>\n<li>Green beans or peas, to cut the richness<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"h-leftovers-and-storage\" class=\"wp-block-heading\">\ud83e\uddca Leftovers and Storage<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Fridge:<\/strong> Store steaks and gravy together in an airtight container up to 4 days.<\/li>\n<li><strong>Freezer:<\/strong> Freeze up to 3 months. Thaw overnight in the fridge before reheating.<\/li>\n<li><strong>Reheat:<\/strong> Covered, in a 300\u00b0F oven or over low heat on the stovetop, until warmed through. Add a splash of beef broth if the gravy has thickened too much.<\/li>\n<\/ul>\n<\/div>\n<div id=\"wprm-recipe-container-95271\" class=\"wprm-recipe-container\" data-recipe-id=\"95271\" data-servings=\"6\">\n<div class=\"wprm-recipe wprm-recipe-template-cwp-2025-2\">\n<p>Round steak braised low in a fire-roasted tomato gravy until a fork slides straight through it. You get clean slices and a gravy thick enough to coat egg noodles, from the cheapest thing in the case.<\/p>\n<p><label id=\"wprm-toggle-switch-3219422094\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-3219422094\" class=\"wprm-prevent-sleep-checkbox\"\/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 25px;--switch-on-color: #4a4a4a;\"\/><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-bold\">Prevent your screen from going to sleep<\/span><\/p>\n<div id=\"recipe-95271-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-95271-instructions-container wprm-block-text-normal\" data-recipe=\"95271\">\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Dredge<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-95271-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Mix the flour, paprika, and garlic powder. Dredge the steaks in the flour mixture and shake off excess flour.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cook the vegetables<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-95271-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add 1 more tablespoon of the oil if needed, and add the onion, carrot, and celery. Cook 6\u20138 minutes until soft and beginning to brown. Add garlic and cook for 1 minute, until fragrant.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Add tomatoes and seasonings. <\/h4>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Serve<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-95271-step-9-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Spoon the tomato gravy over the steaks. Garnish with minced fresh parsley. Serve with mashed potatoes, egg noodles, or rice and green beans or peas.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-95271-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\">\n<ul>\n<li>Ask for round steak at the butcher counter, not cube steak. Cube steak comes through the machine pre-tenderized and goes to shreds in a braise this long.<\/li>\n<li>Pull at temperature, not by look. Round steak looks done around 180\u00b0F and isn\u2019t. It needs 195\u2013205\u00b0F for the collagen to let go.<\/li>\n<li>Leftovers reheat well in the gravy, covered, in a low oven.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-95271-nutrition\" class=\"wprm-nutrition-label-shortcode-container\">\n<p><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">373<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">46<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">120<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">450<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">971<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3764<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">73<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/p>\n<\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-bold wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dotted;border-color: #732c2c;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-bold\">Main Course<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-bold\">American<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"background-color:#f7f6f0\">\n<h2 id=\"h-quick-summary\" class=\"wp-block-heading\" style=\"font-size:14px\">Quick Summary<\/h2>\n<p class=\"wp-block-paragraph\">Swiss steak is round steak, dredged and seared, then braised low and slow in a rich tomato gravy until it\u2019s fork-tender without falling apart. The one number that matters is 195 to 205\u00b0F internal, since that\u2019s where the collagen breaks down clean. It sits right alongside our <a href=\"https:\/\/girlcarnivore.com\/salisbury-steak-recipe\/\">Classic Salisbury Steak with Mushroom Gravy<\/a> in our weeknight comfort food rotation, and if you want more of this kind of low-and-slow beef, browse our full <a href=\"https:\/\/girlcarnivore.com\/27-beef-recipes-for-easy-weeknight-cooking\/\">beef recipes<\/a> collection.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"h-faqs\" class=\"wp-block-heading\">\u2753 FAQs<\/h2>\n<div class=\"schema-faq wp-block-yoast-faq-block\">\n<div class=\"schema-faq-section\" id=\"faq-question-swiss-steak-recipe-1\"><strong class=\"schema-faq-question\">What is Swiss steak?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">It\u2019s a braised steak in tomato gravy, and despite the name, it has nothing to do with Switzerland. \u201cSwissing\u201d refers to the pounding and tenderizing technique, the same term used for rolling and flattening fabric. It\u2019s an American diner classic, not an import.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-swiss-steak-recipe-2\"><strong class=\"schema-faq-question\">What cut of meat is best for Swiss steak?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Top or bottom round is the classic choice, since it\u2019s lean, affordable, and has enough connective tissue to turn tender in a long braise. Chuck roast, sliced into steaks, works too, and gives you a slightly richer result.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-swiss-steak-recipe-3\"><strong class=\"schema-faq-question\">Why is my Swiss steak tough?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">It usually hasn\u2019t braised long enough. Round steak needs to hit 195 to 205\u00b0F internal for the collagen to fully break down, well past the temperatures you\u2019d use for a steak you\u2019re searing to medium-rare. If it\u2019s still tough, it needs more time in the oven, not less.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-swiss-steak-recipe-4\"><strong class=\"schema-faq-question\">Can I make Swiss steak in a slow cooker?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Yes. Sear the steaks and make the sauce on the stovetop first for the flavor the browning adds, then transfer everything to a slow cooker on low for 6 to 8 hours, until fork-tender.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-swiss-steak-recipe-5\"><strong class=\"schema-faq-question\">What\u2019s the difference between Swiss steak and Salisbury steak?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Swiss steak uses a whole piece of round steak braised in tomato gravy. Salisbury steak is a ground beef patty, usually served in a mushroom or onion gravy. Both are diner classics, but they\u2019re made from completely different cuts.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Swiss steak is the dinner that makes the whole house smell like Sunday, minus the guesswork. A cheap cut of round steak gets seared hard, then braised low and slow in a rich tomato gravy until a fork slides through it clean. No shredding, no dry edges. Just old-school comfort food you\u2019ll want on repeat. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7073609,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98297,212495,166862,113706,110775],"tags":[25200,24062,24132,5521,523,15203,1905,19660],"dealstore":[],"offerexpiration":[],"class_list":["post-7073608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-recipes","category-beef-round","category-braising-recipes","category-comfort-food","category-dinner-recipes","tag-braised","tag-comfort-food","tag-gravy","tag-recipe","tag-rich","tag-steak","tag-swiss","tag-tomato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Swiss Steak Recipe (Braised in Rich Tomato Gravy) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7073608\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Swiss Steak Recipe (Braised in Rich Tomato Gravy) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Swiss steak is the dinner that makes the whole house smell like Sunday, minus the guesswork. 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A cheap cut of round steak gets seared hard, then braised low and slow in a rich tomato gravy until a fork slides through it clean. No shredding, no dry edges. Just old-school comfort food you\u2019ll want on repeat. 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