Swiss Steak: 14 Cheap Grandma Suppers Nobody Makes Anymore That Turn Tough Round Steak Fork-Tender

Swiss steak is the 1950s supper that turned the cheapest cut in the meat case into fork-tender comfort. Grandma pounded flour into a tough round steak, browned it in a heavy skillet and let it simmer all afternoon in tomatoes and onions until the gravy was thick and the beef fell apart. The name has nothing to do with Switzerland; it comes from swissing, an old word for pounding or rolling cloth or meat to soften it. This collection starts with the classic stovetop pan, then moves through onion gravy, egg noodles, Dutch oven and slow cooker versions, plus old-world cousins like German rouladen, Italian pizzaiola and braciole. Grab a meat mallet and a heavy pan, because cold nights call for slow suppers..

Grandma’s Stovetop Swiss Steak With Stewed Tomatoes

This is the Swiss steak that simmered on the back burner in 1950s kitchens while the house filled with the smell of tomatoes and onions. A cheap round steak gets dredged in flour, pounded, browned and braised low and slow until it falls apart with a fork. One YouTube video calling it the 1950s recipe nobody makes anymore has passed 444,000 views, and it is easy to see why people miss it. Pound the flour right into the meat, because that is what thickens the gravy. Plan a retro week with Salisbury steak and gravy dinners too..

You will need: 2 pounds round steak, 3/4 inch thick, cut in 6 pieces; 1/2 cup flour; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons oil; 1 sliced onion; 2 sliced celery ribs; 2 minced garlic cloves; 1 can (14.5 ounces) stewed tomatoes; 1 can (8 ounces) tomato sauce; 1 cup beef broth; 1/2 teaspoon thyme.

How to make it: 1. Pound the seasoned flour into both sides of the steaks. 2. Brown in oil 3 to 4 minutes per side and set aside. 3. Cook onion, celery and garlic 5 minutes, then stir in tomatoes, sauce, broth and thyme. 4. Return the steaks, cover and simmer on low 1 1/2 to 2 hours, until fork-tender.

Round Steak in Onion Gravy

Not every family made it with tomatoes. In many Midwest kitchens the braise was all about a deep brown onion gravy, sweet from slow-cooked onions and rich from beef broth. Take your time with the onions, about 15 minutes, because that sweetness is the real point. For a little crunch, pile a handful of crispy fried onions on top right before serving, the way this plate does. Serve it with potatoes, just like the cozy steak and potatoes dinners Grandma loved. Tomato or brown gravy, which did your family make?

You will need: 2 pounds round steak, cut in 6 pieces; 1/2 cup seasoned flour; 3 tablespoons oil; 3 large onions, thinly sliced; 2 tablespoons butter; 2 cups beef broth; 1/2 teaspoon thyme; crispy fried onions for topping.

How to make it: 1. Pound the flour into the steaks, brown them in oil and set aside. 2. Melt butter and cook the onions 15 minutes until deep golden. 3. Whisk in broth and thyme. 4. Return the steaks, cover and simmer on low 1 1/2 to 2 hours. 5. Top with crispy onions.

Swiss Steak Over Buttered Egg Noodles

Egg noodles were the classic partner in many old diner kitchens, catching every drop of tomato gravy in their curly folds. Toss the hot noodles with butter and a little parsley, then pile the tender beef and sauce on top. It is the kind of supper that warms a family on a cold, dark November evening, and it stretches two pounds of beef to feed six. Cook the noodles while the steak rests so everything lands hot. Love noodles under gravy? Try these old-fashioned beef noodle casseroles next.

You will need: 1 batch stovetop Swiss steak (slide 1); 12 ounces wide egg noodles; 3 tablespoons butter; 2 tablespoons chopped parsley.

How to make it: 1. Make the stovetop Swiss steak and keep it warm. 2. Boil the noodles until tender and drain. 3. Toss with butter and parsley. 4. Spoon the steak and gravy over the noodles.

Round Steak With Mushrooms and Peppers

Button mushrooms and a couple of peppers turn a basic braise into a hearty one-pot supper that feels a little fancy. The mushrooms soak up the golden pan gravy and add a meaty, earthy depth, while the peppers bring color and gentle heat. Brown the mushrooms in a hot pan first so they do not turn watery. Use mild peppers for kids, or a hot one for the grown-ups. It tastes even better the next day. If peppers are your thing, these cozy stuffed pepper dinners are next.

You will need: 2 pounds round steak, cut in 6 pieces; 1/2 cup seasoned flour; 3 tablespoons oil; 12 ounces small button mushrooms; 1 onion, chopped; 1 red and 1 green pepper; 2 cups beef broth; 1/2 teaspoon paprika.

How to make it: 1. Pound the flour into the steaks, brown in oil and set aside. 2. Brown the mushrooms 5 minutes, then add onion 3 minutes. 3. Stir in broth and paprika. 4. Return the steaks, add the peppers, cover and simmer on low 1 1/2 to 2 hours.

Oven-Baked Swiss Steak in a Dutch Oven

The oven does all the work in this version, giving the beef gentle, even heat on every side. Brown the steaks on the stovetop, pour the tomato and pepper sauce over them, then slide the covered pot into a 325 degree oven and forget about it for two hours. The steady heat means no scorched bottom and no stirring. It is the perfect Sunday supper while you set the table. If you love a lazy oven braise, these Sunday pot roast recipes work the same way.

You will need: 2 pounds round steak, cut in 6 pieces; 1/2 cup seasoned flour; 3 tablespoons oil; 1 sliced onion; 1 sliced green pepper; 1 can (14.5 ounces) diced tomatoes; 1 cup beef broth; 2 tablespoons tomato paste; 1 teaspoon paprika.

How to make it: 1. Heat the oven to 325 degrees F. 2. Pound the flour into the steaks and brown them in the Dutch oven. 3. Cook onion and pepper 5 minutes, stir in paste, paprika, tomatoes and broth. 4. Nestle in the steaks, cover and bake 2 hours.

German Beef Rouladen

German families braise their round steak a different way: thin slices are spread with mustard, layered with bacon, onion and pickle, then rolled, tied, browned and simmered in a rich brown gravy. Each roll slices into a pretty spiral. Pound the beef very thin so it rolls easily, and tie it snugly with kitchen twine like these. Snip the string before serving. Rouladen is a Christmas and Sunday favorite in many German homes, often with red cabbage. Find more cozy German dinners here.

You will need: 6 thin slices beef top round; 3 tablespoons German-style mustard; 6 bacon slices; 1 chopped onion; 3 dill pickles, in strips; 2 tablespoons oil; 2 cups beef broth; 2 tablespoons flour mixed with 1/4 cup water.

How to make it: 1. Pound the beef thin, spread with mustard and top with bacon, onion and pickle. 2. Roll up and tie with twine. 3. Brown on all sides in oil. 4. Add broth, cover and simmer 1 1/2 hours. 5. Thicken the juices with the flour slurry.

Slow Cooker Swiss Steak

Brown the steaks in the morning, layer them in the slow cooker with onions, carrots and tomatoes, and come home to a pot of tender beef and rich gravy. The long, gentle cook is ideal for round steak, which needs time to relax. Do not skip the browning, because that is where the deep beefy flavor comes from. If the sauce looks thin at the end, stir in a little cornstarch slurry. Busy week ahead? Add it to your list of cheap crockpot dinners.

You will need: 2 pounds round steak, cut in 6 pieces; 1/2 cup seasoned flour; 3 tablespoons oil; 1 sliced onion; 2 sliced carrots; 1 can (14.5 ounces) diced tomatoes; 1 can (8 ounces) tomato sauce; 1/2 cup beef broth; 1 tablespoon cornstarch mixed with 2 tablespoons water.

How to make it: 1. Pound the flour into the steaks and brown them in oil. 2. Put onion and carrots in the cooker and lay the steaks on top. 3. Pour over tomatoes, sauce and broth. 4. Cook on low 7 to 8 hours. 5. Stir in the slurry and cook 15 minutes on high.

Old-Fashioned Pepper Steak With Onions

Long before stir-fries were common at home, many families made pepper steak as a slow braise: round steak simmered under a heap of green and red peppers, onions and tomatoes in a savory gravy. It is a budget classic that stretches one skillet of beef into a big family meal. Slice the beef across the grain for the most tender bite, and add the peppers in the last 20 minutes so they keep a little color. Serve it over hot rice. Hungry for more retro dinners from the 1950s?

You will need: 2 pounds round steak, cut in strips; 2 tablespoons flour; 3 tablespoons oil; 1 large onion, sliced; 1 can (14.5 ounces) diced tomatoes; 1 cup beef broth; 2 tablespoons soy sauce; 2 green and 1 red pepper, sliced; hot rice.

How to make it: 1. Toss the beef with flour and brown in batches. 2. Add onion and cook 3 minutes. 3. Stir in tomatoes, broth and soy sauce, cover and simmer 1 hour. 4. Add the peppers and simmer 20 minutes more. 5. Serve over rice.

Weeknight Cube Steak Swiss Steak

Cube steak is round steak the butcher has already tenderized, so it cuts the braising time to about 45 minutes. That makes it the fastest route to a pan of tender beef in tomato gravy on a school night. Skip the pounding, but still dredge the steaks in seasoned flour for a silky sauce. Brown them quickly over medium-high heat, since thin cube steaks cook fast. It is the same thrifty idea behind the Depression-era dinners families still make.

You will need: 6 cube steaks; 1/2 cup seasoned flour; 3 tablespoons oil; 1 sliced onion; 1 can (14.5 ounces) diced tomatoes; 1 can (8 ounces) tomato sauce; 1/2 cup beef broth; a few basil leaves.

How to make it: 1. Dredge the steaks in flour. 2. Brown 2 minutes per side and set aside. 3. Cook the onion 4 minutes, then add tomatoes, sauce and broth. 4. Return the steaks, cover and simmer 40 to 45 minutes. 5. Top with basil.

Italian Steak Pizzaiola

Steak pizzaiola comes from Naples, where cooks simmer beef in a sauce of tomatoes, garlic and oregano, the same flavors as a classic pizza. For a budget version, round steak braises slowly in that sauce with sweet peppers and onions until tender, much like American Swiss steak. Crush the tomatoes by hand for a rustic texture, and add a pinch of red pepper flakes for gentle warmth. It is wonderful spooned over pasta like this plate. Fans of classic Italian home cooking will feel right at home.

You will need: 2 pounds round steak, cut in 6 pieces; 1/4 cup flour; 3 tablespoons olive oil; 4 sliced garlic cloves; 1 sliced onion; 2 sliced bell peppers; 1 can (28 ounces) peeled tomatoes, crushed; 1 teaspoon oregano; pinch red pepper flakes; cooked pasta.

How to make it: 1. Dust the steaks with flour and brown in oil. 2. Cook garlic, onion and peppers 5 minutes. 3. Add tomatoes, oregano and pepper flakes. 4. Return the steaks, cover and simmer 1 1/2 hours. 5. Serve over pasta.

Smothered Steak and Grits

Tender round steak braised in a peppery onion gravy and spooned over creamy grits is a Southern supper that sticks with you. Stone-ground grits take longer but have the best texture, so start them while the steak simmers. Stir in butter and a little cheddar for extra richness, then let the gravy run into the grits like a warm blanket. It is a fine way to make a cheap cut feel special. Breakfast or supper? Pair it with these Southern breakfast classics.

You will need: 2 pounds round steak, cut in 6 pieces; 1/2 cup seasoned flour; 3 tablespoons oil; 2 sliced onions; 2 cups beef broth; 1 teaspoon black pepper; 1 cup stone-ground grits; 4 cups water; 3 tablespoons butter; 1/2 cup shredded cheddar.

How to make it: 1. Pound the flour into the steaks, brown and set aside. 2. Cook onions 10 minutes, whisk in broth and pepper. 3. Return the steaks, cover and simmer 1 1/2 hours. 4. Simmer grits in salted water 40 minutes, then stir in butter and cheddar. 5. Serve the steak over the grits.

Country-Style Steak With Brown Gravy

In the South, country-style steak is the close cousin of Swiss steak: beef dredged in seasoned flour, browned, then simmered in a smooth brown gravy until fork-tender. It is not breaded or crispy, just tender meat in a glossy gravy made for mashed potatoes. Use the browned bits in the pan as your flavor base and whisk the broth in slowly. A splash of milk at the end makes it extra smooth. If you prefer the crispy version, see these country-fried steak suppers.

You will need: 6 cube steaks or round steak pieces; 1/2 cup flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 3 tablespoons oil; 1 sliced onion; 2 cups beef broth; 1/4 cup milk.

How to make it: 1. Dredge the steaks in the seasoned flour, saving 2 tablespoons. 2. Brown and set aside. 3. Cook the onion 5 minutes, stir in the saved flour, then whisk in broth. 4. Return the steaks, cover and simmer 45 minutes. 5. Stir in the milk.

Swiss Steak Shepherd-Style Bake

Leftover Swiss steak gets a second life in this cozy bake. Shred the tender beef into its tomato gravy, add peas and carrots, then spread fluffy mashed potatoes on top and bake until golden. It tastes like a beefy shepherd’s pie and stretches a small amount of leftovers into a full family supper. Rough up the potatoes with a fork so they brown in crispy little peaks. For more ideas, browse these shepherd’s pie recipes.

You will need: 3 to 4 cups leftover Swiss steak with gravy, shredded; 1 1/2 cups frozen peas and carrots; 4 cups mashed potatoes; 1/2 cup shredded cheddar; 2 tablespoons melted butter.

How to make it: 1. Heat the oven to 375 degrees F. 2. Mix the beef, gravy and vegetables in a 2-quart dish. 3. Spread the potatoes on top and rough them up with a fork. 4. Add cheese and butter. 5. Bake 25 to 30 minutes until golden.

Beef Braciole in Sunday Sauce

Braciole is the Italian-American Sunday sauce star: thin beef pounded flat, rolled around breadcrumbs, Parmesan, garlic and parsley, then simmered for hours in tomato sauce. Every family guards its own filling, and some add chopped egg or raisins. Tie the rolls well so they hold their shape, then slice them into rounds and serve with pasta in that rich, beefy sauce. Short on time? These Sunday sauce shortcuts help a jar taste homemade.

You will need: 2 pounds thin beef top round slices; 1 cup breadcrumbs; 1/2 cup grated Parmesan; 3 minced garlic cloves; 1/4 cup parsley; 3 tablespoons olive oil; 1 chopped onion; 2 cans (28 ounces each) crushed tomatoes; kitchen twine.

How to make it: 1. Pound the beef thin. 2. Mix crumbs, cheese, garlic and parsley and spread over the beef. 3. Roll up and tie. 4. Brown the rolls, then cook the onion 5 minutes. 5. Add tomatoes, return the rolls and simmer covered 2 hours. 6. Slice and serve with pasta.