Smothered Swiss Steak Recipe | Easy, Old-Fashioned Comfort Food
This Old-Fashioned Swiss Steak recipe is my take on the classic version of this recipe. With mushrooms, bell peppers, and onions all slow-cooked in a rich beefy tomato gravy, this smothered swiss steak is meltingly tender and full of flavor. It’s perfect for a cozy family dinner or whenever you’re craving some good old-fashioned comfort food. (If you’re a fan of hearty comfort food, like me, you’ll want to check out my recipes for Old-Fashioned Potato Soup, Stuffed Cabbage Soup, and One Pot Ground Beef Stroganoff.)
There’s just something special about recipes like this, the kind of dishes that families pass down because they’re so timeless, easy, and comforting. I have fond memories of growing up in Pennsylvania when we would often enjoy a meal of this Old-Fashioned Swiss Steak after a day outdoors or on a chilly day after school. With cold fingers and flushed cheeks, stepping into the warm kitchen filled with the aroma of steak and simmering vegetables always felt like a warm welcome.
Today, I keep that tradition going, but with a few little twists that make this classic Swiss Steak even better. The mushrooms and peppers aren’t a traditional part of Mom’s recipe, but trust me, they bring so much depth to the gravy and add extra heartiness.
What cut of meat is Swiss Steak?
Something I especially appreciate about this dish is that it’s budget-friendly without feeling like a compromise. And that is because I use cubed steak, which is round steak that has been mechanically tenderized using a technique called swissing. It’s a tougher cut of meat that transforms into something special when cooked low and slow. It’s perfect for stretching the grocery budget, which is especially important nowadays. And you know I love sharing recipes that are both affordable and delicious.
Ingredients for Easy Old-Fashioned Swiss Steak:
Cubed Steak (or substitute Round Steak) – Cubed steak is a fairly economical cut of beef that’s been mechanically tenderized using a process called swissing. And yes, Swiss Steak gets its name from the tenderizing process, not the country. It becomes wonderfully tender and flavorful when slow cooked. If not using cubed steak, you can substitute thinly sliced round steak instead (I recommend tenderizing it with a meat mallet prior to cooking).
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 great flavor, making the gravy incredibly savory.
Fresh Garlic – You can use only garlic powder in the recipe, but I find that fresh garlic infuses this dish with the best garlic flavor.
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 and extra beefy flavor 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.
What goes well with Swiss Steak?
I like to pair Swiss Steak with mashed potatoes, egg noodles, or rice. A crisp green salad or green peas are other sides that go well with Swiss Steak.
If you try this recipe for Old-Fashioned Swiss Steak recipe, I hope you love it. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.
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The Best Old-Fashioned Swiss Steak Recipe
- Total Time: 2 hours
- Yield: 6
Description
This Smothered Swiss Steak recipe is old-fashioned comfort food at its best! Tender cubed steak slowly braised in savory tomato gravy with mushrooms, peppers, and onions. Perfect for cozy family dinners!
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 2 pounds cubed steak or round steak (cut into serving-size pieces if necessary)
- 1/4 cup vegetable oil (or other high-temperature cooking oil)
- 1 onion, diced
- 1-2 stalks celery, diced
- 1 green bell pepper, thinly sliced
- 8 ounces of cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (15-ounce) can diced or stewed tomatoes (or use 1 pint of home-canned tomatoes)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 1 pinch celery seed (optional)
- 2 tablespoons of water + 2 tablespoons cornstarch
Instructions
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Preheat your oven to 325°F. Combine flour, salt, pepper, and granulated garlic in a large resealable plastic bag. Add the steak to the flour mixture pieces a few at a time, shaking gently to coat evenly. Set aside.
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Heat the vegetable oil in a heavy oven-safe pot or cast-iron Dutch oven over medium-high heat. Brown steaks on both sides until a nice crust forms, then transfer them to a plate.
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Lower heat to medium, then add onion, celery, bell pepper, and mushrooms to the same pot. Sauté vegetables for 6–7 minutes, stirring occasionally until they soften. Add a little more oil if necessary. Stir in garlic and tomato paste; cook for another minute until fragrant.
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Pour diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed into the pot. Stir gently, scraping the flavorful browned bits from the bottom. Return browned steaks to the pot, ensuring they’re fully submerged in the sauce.
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Cover and bake in the preheated oven for 1½ to 2 hours, until the meat is fork-tender. Once done, carefully remove the pot from the oven and transfer the steaks to a plate, leaving the gravy in the pot.
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Combine cornstarch and water in a small bowl to create a slurry. Stir this slurry into the gravy. Place the pot back onto the stovetop and bring the gravy to a gentle boil over medium heat, stirring constantly until it thickens.
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Serve steaks generously topped with gravy alongside mashed potatoes, buttered egg noodles, or cooked white rice.
Notes
- Slow Cooker Method: After browning meat and vegetables as described above, transfer everything to your slow cooker. Reduce beef broth to 1 cup. Cook on LOW for 6–8 hours until meat is tender. Thicken gravy using the cornstarch slurry before serving.
- Stovetop Method: After browning steaks and vegetables, simmer covered on low heat for about 1½–2 hours, checking occasionally, until meat reaches desired tenderness. Thicken gravy as described above.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
I’ve made this for 20+ years. I forgo the mushrooms (personal preference), use oregano instead of thyme. Being in the south, crockpot instead of the oven. It’s a very versatile recipe.
Really delicious. Made as written with the exception of the corn starch slurry to thicken the gravy. Will definitely make again.
I’m happy to hear you enjoyed the recipe!