Vintage Swiss Steak Recipe
The Vintage Swiss Steak Recipe is a classic comfort food made with tender round steak slow-simmered in rich tomato gravy, onions, and hearty vegetables. Perfect for cozy family dinners, this Old Fashioned Swiss Steak Recipe is simple, affordable, and full of nostalgic flavor. Each bite delivers warmth, tenderness, and that homemade goodness that makes this Classic Swiss Steak a timeless favorite across generations.
Equipment
- Heavy skillet or Dutch oven
- Cutting board and sharp knife
- Mixing Bowl
- Measuring Cups and Spoons
- Can opener
- Lid or foil paper
Ingredients
- 3 oz Round steak ¼ inch thick
- ½ cup All-purpose flour
- 1½ tsp Salt
- ½ tsp Pepper
- ¼ cup Salad oil
- 2 cups Sliced onions
- 1½ cans Condensed tomato soup undiluted
- 1 can Water use soup can for measure
- 8 –9 Whole new potatoes peeled
- 6 Carrots peeled and quartered
- 1 package Frozen peas
Instructions
- Preheat and Prep: Start by preheating your fryer or skillet to medium-high heat. Cut the round steak into eight large pieces — this makes them easier to cook evenly. Pat them dry with a paper towel to help them brown better later.
- Season and Tenderize: In a mixing bowl, combine the flour, salt, and pepper. Use the edge of a saucer or a meat mallet to gently pound the mixture into both sides of the steak pieces. This swissing step tenderizes the meat and helps lock in flavor — the secret behind every Classic Swiss Steak.
- Brown the Steak: Pour a bit of salad oil into the skillet or fryer and heat it until shimmering. Carefully place each steak piece in the pan and brown both sides until golden. Don’t rush this step — browning adds rich depth and color to the dish. Remove the steaks and set them aside when done.
- Sauté the Onions: In the same pan, add the sliced onions. Sauté until they turn soft and fragrant, soaking up the flavor left behind by the browned meat. Reduce the heat to a gentle simmer — you’re building the flavorful base for your Vintage Swiss Steak sauce.
- Add the Sauce and Simmer: Return the browned steak pieces to the pan. Pour in the condensed tomato soup and one can of water. Stir gently to mix, making sure the meat is covered in the sauce. Cover the pan with a lid or foil and let it simmer for about 40 minutes, or until the meat starts to soften.
- Add Potatoes and Carrots: Add the peeled potatoes and quartered carrots to the simmering mixture. Cover again and continue cooking for another 45 minutes, or until the vegetables are tender. The slow simmering allows all the flavors to blend beautifully — it’s the heart of any Old Fashioned Swiss Steak Recipe.
- Add Peas and Final Simmer: Break up the block of frozen peas and add them to the pan. Gently push them into the sauce and cover again. Simmer for another 10 minutes, just until the peas are tender and bright green. The pop of color and freshness they bring makes the dish even more inviting.
- Taste and Serve: Lift the lid and take a moment to admire your work — the meat should be tender, the sauce rich and smooth, and the vegetables perfectly cooked. Adjust seasoning if needed with a pinch of salt or pepper. Serve hot, and watch everyone’s faces light up at the first bite.
Video
Notes
- Use round or chuck steak for the best tenderness — they soften beautifully when simmered.
- Don’t rush the cooking; slow simmering brings out rich, deep flavors.
- For a twist, add mushrooms or bell peppers for extra flavor and color.
- If the gravy thickens too much, add a splash of water or broth while reheating.
- This Vintage Swiss Steak Recipe tastes even better the next day — perfect for meal prep or leftovers!