Smothered Swiss Steak Recipe | Easy, Old-Fashioned Comfort Food

Ingredients for Easy Old-Fashioned Swiss Steak:

Cubed Steak (or Round Steak) – A classic, economical cut that’s been tenderized, becoming wonderfully tender and flavorful when cooked slowly. You can use thinly sliced round steak instead, but I recommend tenderizing it with a meat mallet.

All-Purpose Flour – Coating the steaks in flour before browning helps create a flavorful crust and helps to thicken the gravy.

Salt & Black Pepper – Essential for seasoning, and enhancing the natural flavors of the meat and vegetables.

Granulated Garlic – I use both fresh and granulated garlic. You could use just one or the other, but I think using both gives this dish more depth of flavor.

Oil – For the tastiest results, I like to brown the meat and saute the vegetables. I use avocado oil for this, but another neutral flavor, high-heat oil like vegetable oil will work, too.

Onion – Provides sweetness and depth, creating a flavorful base as it caramelizes during cooking.

Celery – Adds a subtle, earthy note and extra texture, contributing to the classic “homestyle” taste.

Green Bell Pepper – Brings a touch of sweetness and color, balancing the richness of the gravy.

Cremini or White Button Mushrooms – Give the dish extra heartiness and an umami-rich layer, making the gravy incredibly savory.

Fresh Garlic – Infuses the dish with aromatic flavor, deepening the overall savory profile.

Tomato Paste – Adds concentrated tomato flavor, richness, and color, enhancing the gravy’s depth.

Diced Tomatoes (canned or home-canned) – Essential for creating the classic tomato-based gravy, lending both acidity and sweetness.

Beef Broth – Forms the flavorful base of the gravy, giving it depth and richness as the steak cooks.

Worcestershire Sauce – Introduces a subtle, tangy, and savory complexity, boosting the overall flavor.

Dried Thyme – Provides earthy warmth and aromatic balance, complementing the other flavors perfectly.

Sugar – Just a small amount balances the acidity of the tomatoes, rounding out the flavors beautifully.

Celery Seed (optional) – Enhances the celery flavor subtly, adding extra dimension and traditional homestyle character.

Cornstarch and Water – Combined to form a slurry, thickening the gravy perfectly at the end of cooking.

My Best Tips for the Best Swiss Steak

• Season Generously:
  Don’t be shy when seasoning your steaks. Use plenty of salt and pepper, along with dried thyme or your favorite herbs and spices, to build layers of flavor that deepen beautifully as the steak slowly cooks.
• Brown Your Steaks Thoroughly:
  Take your time and ensure steaks are nicely browned before braising. A rich, golden crust adds tremendous depth to the finished dish. Use a generously sized, heavy-bottomed pan to get the best browning.
• Keep the Steak Moist:
  Make sure the steaks remain fully submerged in the gravy while cooking. If you notice the liquid level getting too low or the steaks drying out, add a small amount of water or broth as needed.
• Low and Slow Wins:
  Patience truly is the secret ingredient to tender swiss steak. Cooking the steak gently at a low temperature allows tougher cuts of beef, like cubed steak, to become deliciously fork-tender and flavorful.
• Balance Your Tomatoes:
  Add a small pinch of sugar to your tomato gravy to balance acidity. It’s a small touch that makes a big difference in flavor.
• Check for Doneness Carefully:
  Swiss Steak should be cooked until it’s easily pulled apart with a fork, but still tender and juicy. Check periodically toward the end of cooking time, gently piercing the meat to ensure it’s perfectly tender without becoming mushy or overdone.
• Enhance the Gravy Flavor:
  If you want even deeper flavor, add a splash of red wine. This make the gravy a little more special and even more savory.
• Store Leftovers:
  Store any leftover steak in an airtight container in the refrigerator for 2-3 days.