Classic Swiss Steak

Kelly Dodd Dement


So basic and easy Swiss steak. You can take any slab of inexpensive beef and beat it into submission to make it a tender delicious meal for the meat and potato lovers out there! One element that is crucial is that you slow slow slow, did I say slow?, slow cook it:)

Serve with mashed potatoes and when done you can spoon the remaining juices from your simmered steak over potatoes without doing anything else to it or you can make a little gravy out of it if you wish with your basic flour and water roux.

★★★★★ 1 vote
15 Min
3 Hr


1 lb
beef top round steak, boneless
1/2 c
to taste
to taste
butter stick
1 1/2 c


1Your Beef
2Add salt and pepper to flour. I salt and pepper it fairly heavily.
3Coat your slab of beef with the flour mix.
4Beat flour into the beef with a heavy mallet. I like to use this one.This should be a messy process! Flour goes everywhere. Good cooking isn't necessarily a clean operation:) You can cover your floured beef with wax paper for the first couple of mashes with the hammer but you don't want the wax paper infused with your beef so I remove it after the first few pounds. But, beat it , beat it, beat it, flip it and beat it some more! It's good therapy!
5Then coat again with a thin layer of flour before heading into you hot ready to sear pan.
6Large pan with half stick of butter
7Sear your beef on both sides on medium to high heat, about 2 minutes per side.
8Add water to pan, cover with a tight lid and simmer long, and slow, on low. I would say at least two hours, could be three depending on the thickness of your beef. Try not to lift the lid at all while cooking. Do not let the steam escape. If you want, you can flip you beef once, half way thru but leave that lid alone as much as possible!
9Make gravy from drippings with flour and water roux.

About Classic Swiss Steak

Course/Dish: Beef, Steaks and Chops
Hashtags: #easy, #slow, #tender, #simmer