If you’re craving a dish that combines hearty, tender beef with a rich, flavorful tomato sauce, you’re going to love this Smothered Swiss Steak Recipe. It’s a classic comfort food meal that brings together browned beef round steak, sweet onions, vibrant bell peppers, and a luscious, slow-simmered gravy. Each bite melts in your mouth while delivering just the right balance of savory and tangy flavors — perfect for a family dinner that feels like a warm embrace on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
This Smothered Swiss Steak Recipe only calls for straightforward, easy-to-find ingredients, each playing a key role in building those deep, comforting flavors and satisfying textures. From the tender beef round steak to the robust spices and aromatic vegetables, every element is essential to making this dish truly unforgettable.
- Beef round steak (2 pounds): Pounded thin to ensure it cooks evenly and becomes wonderfully tender during braising.
- All-purpose flour (1/2 cup): Used for dredging the steak to create a lightly crispy crust and to thicken the sauce.
- Salt (1 teaspoon): Enhances all the flavors while seasoning the flour for dredging.
- Black pepper (1/2 teaspoon): Adds a subtle, zesty kick to the seasoning mix.
- Vegetable oil (2 tablespoons): For browning the meat perfectly without burning.
- Large yellow onion (1, sliced): Provides sweetness and depth once sautéed.
- Green bell pepper (1, sliced): Adds a fresh, slightly tangy crunch to balance the rich sauce.
- Garlic cloves (2, minced): Brings an inviting warmth and aroma to the dish.
- Diced tomatoes with juices (1 can, 14.5 ounces): Forms the heart of the sauce, offering bright acidity and a comforting texture.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor and thickens the sauce beautifully.
- Worcestershire sauce (1 teaspoon): Adds a savory, umami depth that rounds out the flavor profile.
- Smoked paprika (1/2 teaspoon): Lends a subtle smokiness that enriches the overall taste experience.
- Beef broth (1 1/2 cups): Provides moisture for slow cooking and enhances the beefy flavor in the sauce.
- Chopped fresh parsley (optional): A bright, fresh garnish to finish the dish and add a pop of color.
How to Make Smothered Swiss Steak Recipe
Step 1: Prepare and Dredge the Steak
Start by mixing the flour, salt, and pepper in a shallow dish. This seasoning blend not only flavors the meat but also helps create a wonderful crust when cooked. Take each piece of the beef round steak and dredge it thoroughly in the flour mixture, pressing so it adheres well. This little step seals in the juices and sets you up for tender, flavorful results.
Step 2: Brown the Steak
Heat the vegetable oil over medium-high heat in a large skillet or Dutch oven. Carefully place the steak pieces in the hot oil, working in batches if your pan isn’t large enough. Brown each side for 3 to 4 minutes until you get a rich, golden crust. This browning step develops deep flavor, so resist the urge to rush. Once browned, transfer the steak to a plate and set aside.
Step 3: Sauté Vegetables
In the same pan, add the sliced onion and green bell pepper. Sauté them for about 4 to 5 minutes, until they soften and start to caramelize, bringing out their natural sweetness. Stir in the minced garlic and cook for another 30 seconds to release its fragrant aroma. This vegetable medley will build the base of that delicious sauce.
Step 4: Make the Sauce
Now, stir in the diced tomatoes with juices, tomato paste, Worcestershire sauce, and smoked paprika. Pour in the beef broth and give everything a good mix. Bring the mixture to a gentle simmer — you’re creating the luscious gravy that will smother the steak with flavor and moisture.
Step 5: Braise the Steak
Return the browned steak pieces to the pan, nestling them carefully into the sauce. Cover the pan and reduce the heat to low. Let it simmer gently for 1 1/2 to 2 hours — this slow braise is the secret to tender, fork-worthy beef that practically melts as you eat it. Keep the lid on to lock in moisture and allow the flavors to become richly melded.
How to Serve Smothered Swiss Steak Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant green pop and a mild herbal brightness that perfectly complements the deep, savory sauce. It’s a simple touch that brings freshness and visual appeal to every serving.
Side Dishes
This dish begs to be paired with classics that soak up its delicious sauce. Creamy mashed potatoes are a natural choice, offering smooth contrast to the hearty beef. Rice or buttered egg noodles also work beautifully, each morsel capturing the rich gravy and making each bite extra comforting.
Creative Ways to Present
For a twist, try layering the smothered steak over a bed of creamy polenta or roasted vegetables to add some extra texture and flavors. You can even turn leftovers into a rich beef and tomato sauce stew, served with crusty bread for dipping. The versatility of this Smothered Swiss Steak Recipe means you can make it your own in many fun ways.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Smothered Swiss Steak in an airtight container in the refrigerator. It will stay delicious for up to 3 days, allowing you to enjoy the comforting flavors again without any fuss.
Freezing
This recipe freezes exceptionally well. Transfer cooled portions into freezer-safe containers, leaving some space for expansion. You can keep it frozen for up to 3 months. When thawed, the sauce stays wonderfully intact, just like freshly made.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to warm it through evenly and prevent scorching. Adding a splash of broth or water can help loosen the sauce if it thickened too much in the fridge. Microwave reheating works too—just cover it loosely and heat in short intervals to avoid drying out the meat.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef round steak is ideal for its tenderness and texture when braised, other cuts like chuck steak work well too. Just keep in mind cooking times might vary slightly depending on the cut.
Is it possible to make this dish gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free alternative such as rice flour or a gluten-free blend. It will still help create that lovely crust and thicken the sauce without compromising flavor.
How do I know when the steak is done braising?
The steak is ready when it becomes fork-tender and easily pulls apart. This usually takes between 1 1/2 to 2 hours of simmering over low heat, but check periodically to avoid overcooking.
Can I prepare this recipe in a slow cooker?
Definitely. After browning the steak and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This method results in extra tender meat infused with flavor, making your Smothered Swiss Steak Recipe effortless.
What can I add for a richer gravy?
For a creamier, richer sauce, stir in 1 to 2 tablespoons of sour cream or heavy cream just before serving. It adds a velvety texture and balances the acidity of the tomatoes beautifully.
Final Thoughts
There’s something truly special about a dish like this Smothered Swiss Steak Recipe that brings warmth and satisfaction to the table. With simple ingredients and straightforward steps, you get a meal that feels like a hug in food form. Give it a try and watch how it quickly becomes one of your favorite go-to comfort dishes, perfect for cozy nights at home or sharing with loved ones.
Print
Smothered Swiss Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting American classic, Smothered Swiss Steak features tender beef round steak braised in a savory tomato-based sauce with onions, bell peppers, and aromatic seasonings. This dish is perfect for a satisfying family dinner, served over mashed potatoes, rice, or egg noodles to soak up the rich gravy.
Ingredients
Beef and Coating
- 2 pounds beef round steak, cut into 4 portions and pounded 1/2 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
For Sauce
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1 1/2 cups beef broth
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the Coating: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each steak piece in the seasoned flour, pressing gently to ensure an even coating on both sides.
- Brown the Steak: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the coated steak pieces in batches, browning each side for 3–4 minutes until a rich golden crust forms. Remove the browned steaks and set aside on a plate.
- Sauté Vegetables: In the same pan, add the sliced onion and green bell pepper. Sauté for 4–5 minutes until the vegetables soften and become fragrant. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add Sauce Ingredients: Stir in the diced tomatoes with their juices, tomato paste, Worcestershire sauce, smoked paprika, and beef broth. Bring the mixture to a gentle simmer, letting the flavors meld together.
- Braise the Steak: Return the browned steaks to the pan, nestling them into the simmering sauce. Cover the pan with a lid, reduce the heat to low, and let it simmer gently for 1 1/2 to 2 hours, or until the beef is tender and easily shredded with a fork.
- Serve: Plate the smothered Swiss steak hot, garnished with chopped fresh parsley if desired. Enjoy it over mashed potatoes, rice, or egg noodles to soak up every bit of the flavorful sauce.
Notes
- Serve over mashed potatoes, rice, or egg noodles to soak up the flavorful sauce.
- For a richer gravy, stir in 1–2 tablespoons of sour cream or heavy cream just before serving.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
