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Smothered Swiss Steak

Swiss steak is a hearty and flavorful dish made by braising a cut of beef, typically round steak, in a rich tomato-based sauce. Despite the name "Swiss," the dish does not originate from Switzerland but rather is an American creation, often considered a comfort food.

Here’s a breakdown of the typical Swiss steak preparation:

  1. Beef Cut: The steak used is usually a tougher, lean cut of beef like round steak or shoulder steak. These cuts are perfect for braising, as the slow cooking method helps tenderize them.
  2. Browning the Meat: The steak is often seasoned and browned in a skillet before being placed in the braising liquid, which adds flavor and creates a caramelized crust on the meat.
  3. Braising Sauce: The meat is braised in a flavorful mixture of tomatoes, onions, garlic, and sometimes bell peppers. Herbs such as thyme, bay leaves, or rosemary are often added, along with seasonings like salt, pepper, and Worcestershire sauce.
  4. Cooking Method: The dish is cooked slowly, typically simmered in a covered pot for a few hours until the meat becomes tender and the flavors meld together.
  5. Serving: Swiss steak is typically served with mashed potatoes, rice, or noodles, as the sauce is often spooned over the meat and side dishes to enhance the meal.

While there are many variations of Swiss steak, it’s known for its comforting and savory flavors, making it a popular choice for family meals or colder weather.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 90 mins Total Time: 1 hr 45 mins
Servings 6
Calories 256
Best Season Winter
Description

Swiss steak is a hearty and flavorful dish made by braising a cut of beef, typically round steak, in a rich tomato-based sauce. Despite the name "Swiss," the dish does not originate from Switzerland but rather is an American creation, often considered a comfort food.

Ingredients
  • 2 pounds of cubed steak (cut into portion sizes if required)
  • 1/2 cup of all-purpose flour
  • 1/4 cup of vegetable or canola oil
  • 1 each onion, diced
  • 1 stalk of celery, diced
  • 1 each green bell pepper, sliced thin
  • 2 cloves of garlic, minced
  • 8 ounces of mushrooms (cremini or whole button white)
  • 4 Tablespoons of tomato paste
  • 1 15-ounce can of diced or stewed tomatoes (recommended: San Marzano)
  • 2 cups of beef broth (low sodium)
  • 1 Tablespoon of worcestershire sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of dried thyme
  • salt & pepper (to taste)
  • granulated garlic (to taste)
  • onion powder (to taste)
  • cornstarch (as required)
Instructions

  1. Preheat oven to 325°F, (163°C).

  2. In a shallow dish or resealable plastic bag, combine the flour, salt, pepper, granulated garlic, and onion powder. Working one a time, add the steak, andturn or shake to coat. Shake off excess.

  3. In a cast-iron dutch oven or heavy pot, heat the oil over med/high heat. Add the floured cobed steaks, working in batches as to not overcrowd the pot, and brown the steaks on both sides. Remove to plate and set aside.

  4. In the same pot, add the onion, celery, peppers, and mushrooms. Add a drizzle more oil if required. Reduce heat to medium and cook for 5-7 minutes or until vegetables are just crisp-tender and onions are slightly transluscent. Add the tomato paste and minced garlic and cook for an additional 1-2 minutes being careful not to burn the garlic.

  5. Stir in the beef broth, diced tomatoes, worcestershire sauce, thyme, sugar, and bay leaves. Stir while scraping the browned bits off the bottom of the pot. Return the steaks to pot and make sure they are submerged in the gravy.

  6. Cover the pot and bake for 1 1/2 to 2 hours, or until meat is tender.

  7. Remove the pot from the oven. Remove the steaks from the pot and place on a plate, leaving the gravy in the pot.

  8. Place the pot with the gravy back on the stovetop over low heat. In a small bowl, combine equal amounts of the cornstarch and cold tap water and stir to create a slurry. (Recommended: about 4 Tablespoons of each)

    Stir the cornstarch slurry into the gravy to thicken. Remove from heat.

  9. Plate the steaks with mashed potatoes, egg noodles, or rice, covered with the gravy. Serve hot ♨ and enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 256kcal
% Daily Value *
Total Fat 11.23g18%
Saturated Fat 2.7g14%
Cholesterol 72mg24%
Sodium 618mg26%
Potassium 692mg20%
Total Carbohydrate 9.24g4%
Dietary Fiber 1.5g6%
Sugars 2.9g
Protein 28.7g58%
Vitamin C 8 mg
Calcium 40 mg
Iron 3.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can also use other types of beans in this recipe, such as black beans or pinto beans.

Feel free to get creative and add your favorite pizza toppings to the mix!

Keywords: delicious, homemade, vegan pizza, cheese pizza
Read it online: https://sharpenedrecipes.com/recipe/smothered-swiss-steak/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.