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
Scale
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.