{"id":5607,"date":"2025-08-18T22:50:06","date_gmt":"2025-08-18T22:50:06","guid":{"rendered":"https:\/\/breckas.com\/?p=5607"},"modified":"2025-08-18T22:50:06","modified_gmt":"2025-08-18T22:50:06","slug":"old-fashioned-swiss-steak","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/08\/18\/old-fashioned-swiss-steak\/","title":{"rendered":"Old-Fashioned Swiss Steak"},"content":{"rendered":"<p data-start=\"210\" data-end=\"645\">If you\u2019re craving a dish that feels like home, <strong data-start=\"257\" data-end=\"286\">Old-Fashioned Swiss Steak<\/strong> is the answer. This recipe has been passed down through generations, bringing tender, fall-apart beef together with a savory tomato-based gravy. Slow-braised in the oven, it\u2019s hearty, flavorful, and pure comfort food. Perfect for Sunday dinners or whenever you need a cozy meal, this Swiss steak is sure to remind you of family gatherings around the table.<\/p>\n<h2 data-start=\"652\" data-end=\"684\">Why You\u2019ll Love This Recipe<\/h2>\n<ul data-start=\"685\" data-end=\"1000\">\n<li data-start=\"685\" data-end=\"770\">\n<p data-start=\"687\" data-end=\"770\"><strong data-start=\"687\" data-end=\"705\">Tender &amp; Juicy<\/strong> \u2013 The slow braise makes the beef melt-in-your-mouth delicious.<\/p>\n<\/li>\n<li data-start=\"771\" data-end=\"845\">\n<p data-start=\"773\" data-end=\"845\"><strong data-start=\"773\" data-end=\"797\">Comfort Food Classic<\/strong> \u2013 Rich, savory flavors with a nostalgic feel.<\/p>\n<\/li>\n<li data-start=\"846\" data-end=\"932\">\n<p data-start=\"848\" data-end=\"932\"><strong data-start=\"848\" data-end=\"870\">Simple Ingredients<\/strong> \u2013 Made with pantry staples like tomatoes, onion, and broth.<\/p>\n<\/li>\n<li data-start=\"933\" data-end=\"1000\">\n<p data-start=\"935\" data-end=\"1000\"><strong data-start=\"935\" data-end=\"954\">Family Favorite<\/strong> \u2013 A hearty dinner that everyone will enjoy.<\/p>\n<\/li>\n<\/ul>\n<h2 data-start=\"1007\" data-end=\"1023\">Ingredients<\/h2>\n<ul data-start=\"1024\" data-end=\"1439\">\n<li data-start=\"1024\" data-end=\"1050\">\n<p data-start=\"1026\" data-end=\"1050\">1 \u00bd pounds round steak<\/p>\n<\/li>\n<li data-start=\"1051\" data-end=\"1086\">\n<p data-start=\"1053\" data-end=\"1086\">Salt and black pepper, to taste<\/p>\n<\/li>\n<li data-start=\"1087\" data-end=\"1114\">\n<p data-start=\"1089\" data-end=\"1114\">\u00bc cup all-purpose flour<\/p>\n<\/li>\n<li data-start=\"1115\" data-end=\"1159\">\n<p data-start=\"1117\" data-end=\"1159\">2 tablespoons olive oil or vegetable oil<\/p>\n<\/li>\n<li data-start=\"1160\" data-end=\"1192\">\n<p data-start=\"1162\" data-end=\"1192\">1 large onion, thinly sliced<\/p>\n<\/li>\n<li data-start=\"1193\" data-end=\"1220\">\n<p data-start=\"1195\" data-end=\"1220\">2 garlic cloves, minced<\/p>\n<\/li>\n<li data-start=\"1221\" data-end=\"1266\">\n<p data-start=\"1223\" data-end=\"1266\">1 can (14.5 oz) diced tomatoes with juice<\/p>\n<\/li>\n<li data-start=\"1267\" data-end=\"1302\">\n<p data-start=\"1269\" data-end=\"1302\">1 teaspoon Worcestershire sauce<\/p>\n<\/li>\n<li data-start=\"1303\" data-end=\"1332\">\n<p data-start=\"1305\" data-end=\"1332\">\u00bd cup beef broth or water<\/p>\n<\/li>\n<li data-start=\"1333\" data-end=\"1361\">\n<p data-start=\"1335\" data-end=\"1361\">\u00bd teaspoon dried oregano<\/p>\n<\/li>\n<li data-start=\"1362\" data-end=\"1388\">\n<p data-start=\"1364\" data-end=\"1388\">\u00bd teaspoon dried thyme<\/p>\n<\/li>\n<li data-start=\"1389\" data-end=\"1439\">\n<p data-start=\"1391\" data-end=\"1439\">Fresh parsley, chopped (optional, for garnish)<\/p>\n<\/li>\n<\/ul>\n<h2 data-start=\"1446\" data-end=\"1463\">Instructions<\/h2>\n<h3 data-start=\"1465\" data-end=\"1499\">1. Preheat Oven &amp; Prep Steak<\/h3>\n<p data-start=\"1500\" data-end=\"1665\">Preheat your oven to <strong data-start=\"1521\" data-end=\"1538\">325\u00b0F (165\u00b0C)<\/strong>. Trim any excess fat from the round steak and cut it into serving-size pieces. Season both sides with salt and black pepper.<\/p>\n<h3 data-start=\"1667\" data-end=\"1690\">2. Sear the Steak<\/h3>\n<p data-start=\"1691\" data-end=\"1969\">Place the flour in a shallow dish and dredge each steak piece, shaking off the excess. Heat oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the steak on both sides until browned, about 3 minutes per side. Transfer the steak to a plate and set aside.<\/p>\n<h3 data-start=\"1971\" data-end=\"1999\">3. Saut\u00e9 the Aromatics<\/h3>\n<p data-start=\"2000\" data-end=\"2154\">In the same skillet, add sliced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute, being careful not to burn it.<\/p>\n<h3 data-start=\"2156\" data-end=\"2181\">4. Braise the Steak<\/h3>\n<p data-start=\"2182\" data-end=\"2392\">Return the steak to the skillet, placing it on top of the onions. Pour the diced tomatoes (with their juice) over the meat. Stir in Worcestershire sauce, beef broth, oregano, and thyme. Mix gently to combine.<\/p>\n<h3 data-start=\"2394\" data-end=\"2420\">5. Cook Until Tender<\/h3>\n<p data-start=\"2421\" data-end=\"2605\">Bring the mixture to a simmer. Cover the skillet with a lid or tightly with foil, then transfer to the preheated oven. Cook for <strong data-start=\"2549\" data-end=\"2567\">1 \u00bd to 2 hours<\/strong>, or until the steak is fork-tender.<\/p>\n<h3 data-start=\"2607\" data-end=\"2629\">6. Serve &amp; Enjoy<\/h3>\n<p data-start=\"2630\" data-end=\"2753\">Carefully remove from the oven. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or buttered noodles.<\/p>\n<h2 data-start=\"2760\" data-end=\"2794\">Tips for the Best Swiss Steak<\/h2>\n<ul data-start=\"2795\" data-end=\"3027\">\n<li data-start=\"2795\" data-end=\"2850\">\n<p data-start=\"2797\" data-end=\"2850\">For deeper flavor, use beef broth instead of water.<\/p>\n<\/li>\n<li data-start=\"2851\" data-end=\"2910\">\n<p data-start=\"2853\" data-end=\"2910\">A cast-iron Dutch oven works perfectly for this recipe.<\/p>\n<\/li>\n<li data-start=\"2911\" data-end=\"2972\">\n<p data-start=\"2913\" data-end=\"2972\">Leftovers reheat well and taste even better the next day.<\/p>\n<\/li>\n<li data-start=\"2973\" data-end=\"3027\">\n<p data-start=\"2975\" data-end=\"3027\">Serve with crusty bread to soak up the rich gravy.<\/p>\n<\/li>\n<\/ul>\n<h2 data-start=\"3034\" data-end=\"3053\">Final Thoughts<\/h2>\n<p data-start=\"3054\" data-end=\"3388\">This <strong data-start=\"3059\" data-end=\"3088\">Old-Fashioned Swiss Steak<\/strong>is a timeless dish that brings the best of comfort food straight to your table. With tender beef, a rich tomato gravy, and simple ingredients, it\u2019s proof that old-fashioned recipes never go out of style. Serve it up for family dinners, holidays, or whenever you want to enjoy a taste of tradition.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019re craving a dish that feels like home, Old-Fashioned Swiss Steak is the answer. This recipe has been passed&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Old-Fashioned Swiss Steak - Grandma Baking Recipes","description":"If you\u2019re craving a dish that feels like home, Old-Fashioned Swiss Steak is the answer. This recipe has been passed down through generations, bringing tender, f"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5607"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5607\/revisions"}],"predecessor-version":[{"id":5609,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5607\/revisions\/5609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5608"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}