Classic Weight Watchers Swiss Steak Recipe: Tender Beef & Savory Tomato Gravy

Embark on a culinary journey back to simpler times with this classic Swiss Steak recipe. More than just a meal, it’s a comforting embrace, reminiscent of grandma’s kitchen, featuring succulent, fork-tender beef slow-simmered in a rich, deeply flavorful tomato-based sauce, generously studded with an array of wholesome vegetables. Despite its intriguing name, this beloved dish doesn’t hail from Switzerland at all! The “Swiss” in Swiss steak actually refers to the unique preparation technique: a method of tenderizing and slow-cooking a lean cut of beef until it achieves an unparalleled melt-in-your-mouth tenderness.

Our carefully crafted 2-Point Weight Watchers version ensures you can indulge in all the hearty, traditional flavor without compromise. By utilizing lean cuts of meat and an abundance of fresh, vibrant vegetables, this recipe delivers a satisfying, balanced meal that aligns perfectly with your wellness goals. It’s not only incredibly budget-friendly and straightforward to prepare, but it’s also the ideal choice for cozy family dinners, offering both nourishment and deliciousness. Pair it with one of our favorite Weight Watchers side dishes for a complete and utterly delightful dining experience.

What Exactly is Swiss Steak?

Swiss steak is a beloved American classic, a hearty and budget-friendly dish that turns tougher cuts of beef into a incredibly tender and flavorful meal. The “Swiss” in its name doesn’t refer to the country Switzerland, but rather to the traditional “swissing” technique, which involves tenderizing meat by pounding or rolling it to break down tough fibers, often before braising it. This process ensures that even less expensive cuts of beef become remarkably tender after a long, slow simmer. Typically, Swiss steak features beef (often round steak or chuck) that’s floured, seared, and then braised in a rich, savory tomato-based sauce with aromatic vegetables like onions, garlic, and sometimes bell peppers.

This dish is a perfect example of comfort food, ideal for cooler evenings or when you’re craving a deeply satisfying meal. Its preparation allows the flavors to meld beautifully, creating a robust sauce that’s perfect for spooning over mashed potatoes, rice, or noodles. It’s a testament to how simple ingredients, when prepared with patience and care, can create something truly extraordinary.

Recipe Overview

Get ready to create a masterpiece of comfort food with this straightforward Swiss Steak recipe. Designed for ease and maximum flavor, this dish promises a tender, savory experience that’s worth every minute of its slow simmer.

• Serving Size: 1 slice of steak with vegetables
• Number of Servings: 6
• Time to Cook: 2 hours 30 minutes (including preparation and slow cooking)
• 2 WW Points Per Serving. You can view the recipe on the WW Apphere. (WW login required.)

Choosing the Right Cut of Beef for Swiss Steak

The secret to exceptional Swiss steak lies in selecting the right cut of beef. Since this dish relies on a slow-cooking method, tougher, less expensive cuts with good connective tissue are actually preferred. These cuts break down beautifully during extended cooking times, becoming incredibly tender and infusing the sauce with rich beefy flavor. The most common and recommended cuts include:

• Round Steak (Top Round or Bottom Round): This is arguably the most traditional choice for Swiss steak. Round steak is lean and can be tough if not tenderized and slow-cooked properly, making it perfect for this recipe. Its fibers respond well to pounding, and its low fat content makes it ideal for a Weight Watchers friendly meal.
• Chuck Steak or Chuck Roast: While often used for pot roasts, chuck steak (or a sliced chuck roast) works wonderfully for Swiss steak. It’s known for its rich flavor and marbling, which contributes to its tenderness when slow-braised. You might find it a bit fattier than round steak, so trimming excess fat is a good idea for this WW version.
• Sirloin Tip Steak: Another lean and flavorful option that benefits greatly from tenderizing and slow cooking. It’s a good balance between tenderness and affordability.

No matter which cut you choose, ensure it’s sliced to about 1.27 cm (½ inch) thickness for optimal cooking and serving. The goal is to transform these humble cuts into something luxurious and tender through the magic of slow simmering.

Essential Ingredients for Your Swiss Steak

Crafting the perfect Swiss steak requires a balance of savory beef, rich tomato flavors, and aromatic seasonings. Here’s a closer look at the key components that bring this comforting dish to life:

• 900 g beef (cut into 1.27 cm thick slices): As discussed, lean cuts like round steak or chuck are ideal. Pounding these cuts is crucial for tenderness.
• 1 teaspoon salt (or to taste): Essential for seasoning the beef and enhancing the overall flavor profile of the stew. Adjust to your preference.
• ¼ cup cornstarch or all-purpose flour (45 g): This is key for creating a beautiful golden-brown crust on the beef when searing, which adds depth of flavor. It also acts as a thickening agent for the rich sauce.
• 2 tablespoons olive oil (30 ml): Used for searing the beef and sautéing the vegetables, providing a healthy fat base and contributing to the browning process.
• 1 onion, sliced: A foundational aromatic that adds a sweet, savory base to the sauce as it caramelizes.
• 3 cloves garlic, crushed: Provides pungent, aromatic depth to the sauce. Freshly crushed garlic offers the best flavor.
• 1 cup sugar-free marinara sauce (240 ml): The heart of the rich, tomato-based sauce. Opting for sugar-free keeps the recipe Weight Watchers friendly without sacrificing flavor.
• 4 ripe tomatoes, diced (about 2 cups or 400 g): Fresh tomatoes add bright, natural acidity and sweetness to the sauce, enhancing its fresh flavor.
• 4 cups low-sodium beef broth (960 ml): Forms the liquid base for the stew, ensuring the beef braises properly and the flavors are well-distributed. Low-sodium helps control the overall salt content.
• 2 teaspoons Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that adds classic Mediterranean flavors, complementing the tomato sauce and beef perfectly.
• 1 tablespoon Worcestershire sauce (15 ml): A secret weapon for adding a complex umami depth and a subtle tang that elevates the beef flavor.
• 1 tablespoon freshly chopped parsley (5 g): Added at the end, fresh parsley brightens the dish with a herbaceous, clean finish.
• Fresh chopped cilantro, for serving: An optional garnish that adds a burst of fresh, peppery flavor and vibrant color.

Step-by-Step Instructions for Making Tender Swiss Steak

Follow these detailed steps to create a wonderfully tender and flavorful Swiss steak that the whole family will adore. Patience is key, especially during the slow simmering stage, to achieve that perfect melt-in-your-mouth texture.

1. Prepare and Tenderize the Beef: Lay your 1.27 cm thick beef slices on a sturdy cutting board. Using a meat tenderizer mallet, firmly but evenly pound each side of the beef slices. This crucial step physically breaks down the tough muscle fibers, ensuring the meat becomes incredibly tender during cooking. Aim for an even thickness, which also helps with consistent cooking.
2. Season the Beef: Generously season both sides of the tenderized beef slices with the Italian seasoning, crushed garlic, and salt. Ensure the seasoning is thoroughly and evenly distributed, gently rubbing it into the meat to maximize flavor absorption.
3. Coat with Starch: Lightly sprinkle the cornstarch (or all-purpose flour) over both sides of the seasoned beef slices. Pat and rub it into the meat, ensuring a thin, even coating. This coating will help create a beautiful golden crust when searing and will also contribute to thickening the sauce later.
4. Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Once the oil is shimmering, carefully place the beef slices into the hot pot in a single layer, making sure not to overcrowd it (cook in batches if necessary). Sear the beef for about 2-3 minutes on each side, or until a rich, golden-brown crust forms. This browning, known as the Maillard reaction, is vital for developing deep, complex flavors. Remove the seared meat from the pot and set it aside.
5. Sauté the Onion: In the same pot, with any remaining oil and flavorful browned bits from the beef, add the sliced onions. Reduce the heat to medium and sauté for about 3-4 minutes, stirring occasionally, until they become translucent, softened, and slightly caramelized. This builds a sweet and savory foundation for your sauce.
6. Add Tomatoes: Stir in the diced ripe tomatoes to the pot with the onions. Cook for another 2-3 minutes, allowing them to soften and release their natural juices, which will enrich the sauce.
7. Build the Simmering Base: Pour in the sugar-free marinara sauce and low-sodium beef broth, stirring well to combine and scraping up any delicious browned bits from the bottom of the pot (this is called deglazing and adds immense flavor). Add the Worcestershire sauce and bring the mixture to a gentle simmer.
8. Slow Simmer the Steak: Carefully return the seared beef slices to the pot, nestling them into the simmering stew base. Ensure the meat is mostly submerged in the liquid. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 to 2 hours, or until the beef is incredibly tender and can be easily pulled apart with a fork. Stir occasionally during this process to prevent any sticking to the bottom of the pot and to ensure even cooking. The long simmer allows the flavors to meld beautifully and the connective tissues in the beef to break down.
9. Finish and Serve: Once the beef has reached desired tenderness and the stew has thickened to your liking, stir in the freshly chopped parsley. Taste and adjust seasoning if needed. Serve the Swiss steak hot, garnished with a sprinkle of fresh cilantro for a bright, aromatic finish.

Achieving Unbeatable Tenderness: Pro Tips for Swiss Steak

The hallmark of a truly great Swiss steak is its incredible tenderness. While choosing the right cut is a good start, the tenderizing process is what truly transforms the meat. Here are three fundamental methods to ensure your beef melts in your mouth:

• Acid-Based Marinade: An acidic marinade is a fantastic way to tenderize meat chemically. Ingredients like vinegar, lemon juice, or even a dry red wine help break down the connective tissues and muscle fibers in the beef. For best results, allow the meat to marinate for an extended period, typically more than 12 hours, in the refrigerator. Beyond tenderizing, an acid-based marinade also infuses the meat with a lot of extra flavor, adding depth before cooking even begins. This method works particularly well with leaner cuts.
• Mechanical Tenderizing with a Mallet or Meat Tenderizer: This is a hands-on and highly effective method. Using a specialized meat mallet or tenderizer, you physically pound the beef slices. This action literally breaks down the tough muscle fibers and connective tissues, making the meat softer and more pliable. Be sure to pound evenly across the entire surface of the meat for consistent tenderness. This is the “swissing” technique that gives Swiss steak its name and is indispensable for tougher cuts.
• The Power of Slow Cooking: Regardless of prior tenderization, slow cooking is the ultimate secret to fall-apart tender beef. You can achieve this using a traditional heavy-bottomed pot (like a Dutch oven) over very low heat on the stovetop, or more conveniently, in a slow cooker (crock-pot). The prolonged exposure to low, moist heat allows the collagen in the beef to slowly break down into gelatin, resulting in a remarkably tender and juicy texture. This method also allows the flavors of the sauce to deeply penetrate the meat, creating a harmonious and rich taste experience.

Make Ahead and Freezing Tips

Swiss steak is not just delicious; it’s also incredibly economical and perfect for meal prepping. If you’re looking to feed a large family or stock your freezer with wholesome, ready-to-eat meals, this recipe is an excellent choice. You can easily prepare this recipe in larger quantities and freeze portions for future enjoyment.

If you plan to use a slow cooker, it often has ample space to accommodate a generous amount of meat and sauce, allowing you to prepare enough for at least three separate meals. Once cooked, simply divide the Swiss steak into individual or family-sized portions. Allow the dish to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months.

When you’re ready to enjoy, simply thaw the frozen Swiss steak in the refrigerator overnight or at room temperature for a few hours. Reheat gently on the stovetop over low heat, or in the microwave, until thoroughly warmed through. If the stew seems to have thickened too much during reheating, add a splash of water or extra beef broth to achieve the desired consistency and prevent it from drying out.

Delicious Serving Suggestions

Swiss steak is a versatile dish that pairs wonderfully with a variety of sides, making it easy to create a complete and satisfying meal. Here are some of our favorite recommendations:

• Creamy Mashed Potatoes: The classic pairing! Mashed potatoes are perfect for soaking up the rich, savory tomato gravy.
• Fluffy White or Brown Rice: A simple and wholesome side that complements the robust flavors of the steak and sauce.
• Egg Noodles: For a more European-inspired comfort meal, serve your Swiss steak over a bed of wide egg noodles.
• Steamed Green Beans or Asparagus: Adds a touch of freshness and vibrant color, offering a lighter contrast to the hearty main course.
• Roasted Vegetables: Carrots, broccoli, or Brussels sprouts roasted with a hint of garlic can add extra depth and nutrition.
• Crusty Bread: Don’t forget a good loaf of crusty bread to mop up every last drop of that amazing sauce!
• Corn on the Cob or Creamed Corn: A touch of sweetness from corn can balance the savory notes beautifully.

For a Weight Watchers friendly meal, focus on incorporating plenty of non-starchy vegetables as sides to boost fiber and nutrient intake without adding many points.

Recipe Variations and Customizations

While this classic Swiss Steak recipe is perfect as is, it’s also wonderfully adaptable. Feel free to experiment with these variations to suit your taste or what you have on hand:

• Add More Veggies: Bell peppers (red, green, or yellow), sliced mushrooms, celery, or even cubed carrots can be added during the onion sautéing step for extra flavor and nutrients.
• Spice it Up: For a bit of a kick, add a pinch of red pepper flakes with the Italian seasoning, or a diced jalapeño alongside the onions.
• Herb Alternatives: If you don’t have Italian seasoning, a combination of dried oregano, basil, and thyme will work. Fresh rosemary or bay leaves added during the simmer can also enhance the aromatic profile.
• Broth Options: While beef broth is traditional, you can use vegetable broth for a slightly lighter flavor, or even a mix of beef and chicken broth.
• Tomato Paste Boost: For an even richer, more concentrated tomato flavor, sauté 1-2 tablespoons of tomato paste with the onions and garlic before adding the marinara and broth.

Frequently Asked Questions (FAQs)

We’ve gathered some common questions about making Swiss Steak to help you achieve perfect results every time.

• Can I make Swiss Steak in a slow cooker? Absolutely! After searing the beef and sautéing the aromatics (steps 1-7), transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is incredibly tender. Stir in fresh parsley at the end.
• What if I don’t have a meat tenderizer? You can use the back of a heavy skillet, a rolling pin, or even a heavy can wrapped in plastic wrap. The goal is to flatten and break down the fibers, so any heavy, blunt object can work in a pinch. Place the beef between two sheets of plastic wrap to keep your workspace clean.
• Can I use different cuts of beef? Yes, while round steak and chuck are traditional, other lean, tough cuts like flank steak or skirt steak can also be used, though they might require slightly less cooking time due to their thinner nature. Always prioritize cuts that benefit from slow, moist cooking.
• Why is my Swiss steak not tender? The most common reason is insufficient cooking time. Swiss steak needs a long, slow simmer to allow the tough connective tissues to break down. Ensure your heat is low enough that it’s gently simmering, not boiling vigorously, and give it the full recommended cooking time, or even longer if needed, until it’s fork-tender.
• How can I thicken the sauce if it’s too thin? If your sauce isn’t thick enough, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this mixture into the simmering sauce and cook for a few more minutes, stirring constantly, until it thickens to your desired consistency.

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Swiss Steak

Servings: 6

Total: 2 hours hrs 30 minutes mins

A tender slow-cook steak recipe with saucy stewed veggies.

Ingredients 

• ▢ 900 g beef, cut into 1.27 cm thick slices
• ▢ 1 teaspoon salt, or to taste
• ▢ ¼ cup cornstarch or all-purpose flour, 45 g
• ▢ 2 tablespoons olive oil, 30 ml
• ▢ 1 onion, sliced
• ▢ 3 cloves garlic, crushed
• ▢ 1 cup sugar-free marinara sauce, 240 ml
• ▢ 4 ripe tomatoes, diced (about 2 cups or 400 g)
• ▢ 4 cups low-sodium beef broth, 960 ml
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 tablespoon Worcestershire sauce, 15 ml
• ▢ 1 tablespoon freshly chopped parsley, 5 g
• ▢ Fresh chopped cilantro, for serving

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Instructions 

• Tenderize: Use a meat tenderizer to soften the beef slices. This helps break down the fibers, making the meat more tender.
• Season the beef slices with Italian seasoning, crushed garlic, and salt. Make sure the seasoning is evenly distributed on both sides of the meat.
• Sprinkle the cornstarch (or flour) over the beef slices, rubbing it in to ensure both sides are well-coated.
• Sear the beef: Heat the olive oil in a large pot or Dutch oven over high heat. Sear the beef slices for about 2-3 minutes on each side, or until they develop a golden-brown crust. Remove the meat from the pot and set it aside.
• Onion: In the same pot, add the sliced onions and sauté them over medium heat for about 3-4 minutes, or until they become translucent and slightly caramelized.
• Tomatoes: Add the diced tomatoes to the pot and cook for another 2-3 minutes, allowing them to soften and release their juices.
• Simmer: Pour in the marinara sauce and beef broth, stirring to combine. Add the Worcestershire sauce and bring the mixture to a gentle simmer.
• Combine: Return the seared beef slices to the pot, submerging them in the stew base. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking.
• Finish: Once the meat is tender and the stew has thickened, stir in the freshly chopped parsley. Serve the Swiss steak hot, garnished with fresh cilantro.

Notes

2 Points per serving. 

 

Nutrition

Serving: 476gCalories: 356kcalCarbohydrates: 16gProtein: 35gFat: 16gSaturated Fat: 5.1gCholesterol: 95mgSodium: 1053mgPotassium: 869mgFiber: 2.1gSugar: 3.9gCalcium: 45mgIron: 4.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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