Swiss Steak

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Cubing Around

Rated: 5 stars out of 5Rate itRead users' reviews (128)

RECIPE
COMMENTS & REVIEWS(128)

Cook Time:
2 hr 30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 3 hr 15 min

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Ingredients

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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Comments & Reviews

recipe Swiss Steak
Pam OSKALOOSA, IA 10-19-2009
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Wonderful Flavor
Rated: 5 stars out of 5

This was easy to make and the flavor was excellent. I added a small red and a small yellow pepper to it and my family raved... about the taste. I had the local market tenderize the meat for me. I cooked mine for 1hr 45 minutes and the meat was so tender you could cut it with a fork. THANK YOU ALTON for a wonderful keeper of a recipe. Read more
recipe Swiss Steak
Rick Bloomfield, NM 10-18-2009
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"Makes a puppy pull a freight train"
Rated: 5 stars out of 5

We used elk steak. "Good Eats" for sure.
recipe Swiss Steak
Sue Glenwood, IA 10-18-2009
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One of the best Swiss steaks I've ever had
Rated: 5 stars out of 5

It was fun and easy to make... THANKS ALTON!
recipe Swiss Steak
George Paso Robles, CA 10-17-2009
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Alton Brown rules
Rated: 5 stars out of 5

I am a huge fan of Good Eats, best food show on TV (I purposely did not say 'cooking show', it's so much more). All of my... dishes have been improved by using Alton's advice, recipe's and techniques. Also every new dish I try is excellent. Now for the Swiss steak. I'd never tried to make Swiss Steak before because my mom always used a pressure cooker. I don't have one and did not know a decent Dutch oven would yield as good results (I am not a chef, just like to cook and still learning) I saw Alton make this on Good Eats and now it's one of my favorite dishes to prepare. The meat always comes out so tender and flavorful. Honestly, while I eating I am thinking about the next time I am going to make this dish. Read more
recipe Swiss Steak
Mary San Diego, CA 10-01-2009
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Wow, Alton
Rated: 5 stars out of 5

As a personal chef, I've made a lot of "comfort food." This recipe is the absolute best Swiss steak I've ever made. Many... recipes overdo the tomatoes. The balance of flavors is perfect. Read more
recipe Swiss Steak
Adam Reno, NV 09-30-2009
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I made this for camping
Rated: 5 stars out of 5

I did all the prep work at home and packed all the ingredients into the cooler. Then it was just a matter of throwing... everything in the dutch oven and letting it sit all afternoon. It was a huge hit and I wish I had doubled the recipe. Will definitely make again!Read more