Description
Smothered Swiss Steak is a classic American comfort food featuring tenderized beef round steak simmered in a flavorful tomato-based sauce with onions, bell peppers, garlic, and aromatic spices. This hearty main course is perfect served over mashed potatoes, rice, or egg noodles for a satisfying dinner.
Ingredients
Scale
Beef and Coating
- 1½ pounds beef round steak, cut into 4 portions and tenderized
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Instructions
- Prepare the Steak: In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of tenderized steak in the flour mixture, ensuring it is fully coated, then shake off any excess flour.
- Sear the Steak: Heat the vegetable oil in a large skillet over medium-high heat. Add the floured steak pieces and sear each side for about 2–3 minutes until browned. Once seared, transfer the steak to a plate and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onion and green bell pepper. Sauté for 4–5 minutes until they become softened and slightly translucent. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Seasoning: Stir in the diced tomatoes with their juices, beef broth, Worcestershire sauce, dried thyme, and paprika into the skillet with the sautéed vegetables. Bring this mixture to a gentle simmer.
- Simmer the Steak: Return the seared steak pieces to the skillet, nestling them into the tomato sauce. Cover the skillet, reduce the heat to low, and allow the steak to simmer gently for 1½ to 2 hours, or until the meat is fork-tender and infused with the rich flavors of the sauce.
- Serve: Once tender, serve the smothered Swiss steak hot, ideally over a bed of mashed potatoes, cooked rice, or egg noodles to soak up the delicious sauce.
Notes
- For a richer and deeper flavor, add a splash of red wine along with the beef broth when creating the sauce.
- This dish can also be adapted for slow cooking by searing the steak first and then transferring all ingredients to a slow cooker to cook on low for 6–8 hours.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend for dredging the steak.
