Savory Swiss Steak

Swiss steak is what happens when you take a tough cut of round steak and give it time. Coated in flour seasoned with dry mustard, salt, and pepper, browned in butter and oil, then slow-cooked in a crockpot with tomatoes and vegetables for 6 to 8 hours. The connective tissue breaks down completely and the meat turns fork-tender.

The dry mustard in the flour coating is what makes this version “savory” rather than just plain. It adds a sharp, peppery warmth that works into the meat during browning and infuses the sauce as it cooks. Worcestershire sauce and brown sugar in the tomato-based braising liquid add a sweet-savory depth that rounds out the mustard.

Browning the meat before it goes into the crockpot is a step worth the extra pan. That sear creates a crust that adds flavor to the sauce, and deglazing the pan with the tomato mixture picks up all those browned bits (the fond) from the bottom. Sauteed onions, grated carrots, and celery melt into the sauce during the long cook, thickening it naturally.

Kitchen Tips

• Pound the round steak with a meat mallet before coating. It breaks down the fibers and helps the flour stick
• Brown the meat in batches so each piece gets a proper sear. Crowding the pan steams instead of browning
• Grate the carrots instead of slicing them. They dissolve into the sauce and act as a natural thickener
• The sauce should be thick and clingy by the end. If it’s too thin, remove the lid for the last 30 minutes

Variations

• Mushroom Swiss steak: Add sliced mushrooms to the vegetable saute for an earthier, richer sauce
• Spicy version: Add a diced jalapeno or a pinch of cayenne to the flour coating
• Red wine: Replace some of the tomato liquid with red wine for a deeper, more complex sauce