This recipe for Smothered Swiss Steak is pure comfort food at its finest. It’s at the top of my list for when there is a chill in the air, and I’m looking for something warm and cozy for supper.
Although you can prepare this Swiss Steak recipe by simmering it on the stovetop, I like to make it by braising it in my enameled cast iron pot in the oven for a few hours. When it’s cold outside, it just makes my kitchen extra warm and inviting to have a pot full of something delicious slow-cooking in the oven. Oh, and the aroma! While these Swiss Steaks are in the oven simmering away, the whole house will be just amazingly fragrant with the aroma of home-cooked goodness!
I do tend to think of this recipe as something a bit old-fashioned (in a really good kind of way). This dish is something from my childhood, that my mom or grandma would prepare for supper on a cold fall or winter evening. Back in those days, growing up in Pennsylvania, fall was just magical to me (hint: fall, in all it’s crisp-air, orange-hued, and pumpkin spice glory, is still my favorite!) Hearty, warming foods were standard fare on those crisp autumn, after-school evenings, and were definitely a part of the magic.
Aside from being a nostalgic kind of recipe, though, I think it’s also a bit of an old-fashioned because I use cubed steaks for this dish, a cut of beef that I really don’t see too often in modern recipes. I really believe these steaks deserve a revival, though, because when properly cooked low and slow, cubed steaks are just oh-so-tender. And as an added bonus, they are also typically very inexpensive. Often I can find cubed steaks on sale for less than the price of regular ground beef. But if you can’t easily find cubed steaks, just go ahead substitute thin-cut top round steaks.
And the gravy for these steaks? It’s a beefy-tomato gravy, filled with tender bell peppers, onions, celery, and mushrooms. And here comes the “smothered” part – this rich, thick, savory gravy is just begging to be smothered, not just over the steak, but also over a scoop of mashed potatoes, egg noodles, or even rice. Truly down-home comfort food!
If you try this recipe, let me know in the comments. I hope you enjoy!
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These Smothered Swiss Steaks are so tender and covered with rich and beefy tomato mushroom gravy.
Smothered Swiss Steak
Ingredients
Instructions
Full Plate Thursday at Miz Helen’s Country Cottage
Weekend Potluck at The Country Cook
Oh, my! This looks so delicious! I haven’t made Swiss steak since I was a newlywed, and that’s been 35 years ago! Not sure why, because we loved it. Instead of using the oven, I think I’ll try the crock pot. (Too hot in Florida for the oven.) Looking forward to making this week!
P.S: Found my way here through Meal Plan Monday. So happy you shared!
I sometimes make it in the crock pot, too, especially when it’s hot out. I hope you enjoy!
If I use the crock pot as mentioned…how long should it cook? 2-3hrs on low?
Thanks. This looks wonderful. I’ll use the oven in the winter but for summer I would rather use the crock pot.
I would allow 3-4 hours in the crock pot because you’ll want it to be fork-tender.
Your Smothered Swiss Steak looks amazing, I am ready to enjoy this plate of goodness right now. Thanks so much for sharing your awesome post with us at Full Plate Thursday,447 this week. Hope you have a great Labor Day Weekend and come back to see us real soon!
Miz Helen
Thank, Miz Helen for always having me at your link party! Have a great holiday weekend!
I’m confused by the instruction to: CUBE STEAK, CUT TO SERVING SIZE PIECES……I thought cube steak is about the same size as a hamburger patty….and there is no need to cut into pieces….Please clarify that instruction. Thank you.
Sometimes cube steaks come already cut to size but sometimes they are quite large. If I have a large piece of steak, I cut it into a small portion. If they are already small, there is no need to cut them further. Hope that helps.
Of course the recipe is different but I use cube steak for Salisbury steak. Growing up in lower Michigan if you went to a mom and pops diner that is how it came. Banquet style is what we used to call poor man’s steak. It didn’t have the chopped onions in it as it does now but were put into the gravy.
That sounds delicious! I will have to try the Banquet-style Salisbury steak! My husband also grew up in lower Michigan – I will have to ask him if he remembers eating it that way. Thanks for sharing!
I’ve been making Swiss Steak for 50 years and this is the best I’ve ever made! We both love it and the leftover were still just as awesome! Will never use another recipe!!
Thank you so much for your kind words. I am so happy you enjoyed the recipe!
Swiss Steak has always been a favorite dish that my grandmother made me as a child. When I saw this picture, my heart swelled and I thought of my grandma instantly!
I am anxious to try your recipe, and think of my Grams!
Thank you!
Your comment just made my day! I hope you try the recipe and that it is even close to as good as your Grams’!
This turned out teriffic. I did make one change – I cooked it in my electric pressure cooker for 20 minutes and omg was it ever tender and quick. Thank you so much for sharing this recipe. Oh – and nix on the peas – I did sauted in bacon string beans.
I’m happy to hear it turned out well! The pressure cooker is a great idea!
This is a new family favorite recipe. Everyone cleaned their plates and it was so easy!
Turned out great – will definitely make again.
II have made swiss steak many times with tenderized round steak. But I have never dredged it in flour first. Anyone else ? I brown the meat, transfer to a casserole dish, and blend my tomato ingredients into the frying pan with juices from the meat. After I simmer it for a while I pour sauce over meat and bake until fork tender..