Swiss Steak with Tomato Gravy

Dawn Whitted


My grandmother made the best Swiss Steak when I was a kid. My favorite was her famous tomato gravy that it was cooked in. We always had it over boiled potatoes (old school).

Over the years I have revamped the recipe a bit and the fam always requests it with rosemary garlic mashed potatoes so that's what they get. Hope you enjoy this family favorite as much as we do.


★★★★★ 6 votes

35 Min
1 Hr 30 Min


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  • 2 lb
    cube steak, minute steaks or tenderized bottom round steak
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    season salt
  • pinch
    black pepper
  • 2 Tbsp
    canola oil
  • 1 medium
    yellow onion
  • 1 medium
    green or yellow bell pepper
  • 1 medium
    red or orange bell pepper
  • 1 clove
    garlic, chopped
  • 1 can(s)
    stewed tomatoes
  • 1 Tbsp
    worcestershire sauce
  • 1/2 c
    red wine
  • 1 can(s)

How to Make Swiss Steak with Tomato Gravy


  1. To prepare steaks: In small container combine flour, garlic powder, black pepper and season salt. Dredge cube steaks in flour mixture and place on raised baking rack in fridge for an hour or two.
  2. In the meantime slice onion and peppers into julienne strips. Line bottom of casserole dish with 1/2 of onion strips set aside.
  3. Remove cube steaks from fridge, heat large skillet with 1T canola oil and brown the steaks on both sides. Place steaks on bed of onions. Be careful not to burn.
  4. When steaks are all removed from skillet add remaining onion, and peppers to the skillet. Add 1 T. canola oil and saute until tender.
  5. Create the gravy:
    Sprinkle 2T all purpose flour onto vegetables and cook for 1 to 2 minutes to remove raw flour taste. Deglaze the pan by adding wine and liquid from stewed tomatoes, mix well and let cook for another minute, add garlic, worcestershire, then slowly add water to create a thickened gravy like sauce. You may have to add a bit more or you may not use all of the water.
  6. Break up the tomatoes and place over the cube steaks then pour the gravy over the cube steaks and cover your casserole dish with foil. Bake @ 350 degrees for 1 1/2 hours. 2 hours makes tough cuts more tender.

Printable Recipe Card

About Swiss Steak with Tomato Gravy

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Hashtags: #swiss, #steak

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