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Swiss steak is one of those dishes I associate with comfort; I grew up eating this for dinner on Sunday evenings, and as I got older, it became one of those dishes I craved. These days it is a family favorite dinner option. We all love it for the incredible flavor, but also, as the grocery shopper for my family, I appreciate that an inexpensive cut of steak can become something so tender and delicious!
Swiss steak is often confused with Salisbury Steak, but there is a difference between the two. A Salisbury steak is made with ground beef and shaped into a patty while Swiss steak is actually steak! Salisbury Steak generally has a beef broth based gravy while Swiss steak has a tomato based gravy.
I cook this Swiss steak recipe in a dutch oven, but don’t worry if you don’t have a dutch oven! You can cook it in a frying pan and then transfer it to a casserole dish for baking, or you can put it in a crock pot for 7 to 8 hours to have dinner done when you come home from work.
When preparing your Swiss Steak, make sure you pound your steaks to tenderize them (I use a mallet style tenderizer). You can use round or chuck steaks, which are generally a tougher cut of meat, so the tenderizing process is important.
Believe me when I say there is nothing quite as nice as having a hot dinner that is packed with comfort from a great steak flavor with all of that creamy gravy!
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Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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