Old-Fashioned Swiss Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Old-Fashioned Swiss Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Old-Fashioned Swiss Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3/4 pound beef top round steak
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 (5.5 ounce) can tomato juice
• 1/2 cup diced canned tomatoes
• 2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon prepared mustard

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut steak into two pieces; sprinkle with salt and pepper

Step 2: Technique & Execution

Using a mallet, pound flour into the meat

Step 3: Technique & Execution

In a large skillet, brown meat in oil on both sides

Step 4: Technique & Execution

Transfer to a shallow 1-qt. baking dish coated with nonstick cooking spray

Step 5: Technique & Execution

In the same skillet, saute onion in drippings until tender

Step 6: Technique & Execution

Stir in the remaining ingredients