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Swiss Steak - Cook's Country

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“This recipe appeared on America's Test Kitchen today and DH has to have it!”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees F.
  2. Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
  3. Pat each steak dry with paper towels and season generously with salt and pepper.
  4. Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
  5. Add onions to now empty pot and cook until softened, 5 minutes.
  6. Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
  7. Stir in diced tomatoes and chicken broth; bring to a boil.
  8. Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
  9. Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
  10. Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
  11. Pour sauce over steaks and serve.

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