Description

These Smothered Swiss Steaks are so tender and covered with rich and beefy tomato mushroom gravy.

Ingredients

Units Scale

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
2 pounds cubed steak (cut into serving-size pieces if necessary)
1/4 cup vegetable oil (or other high-temperature cooking oil)
1 onion, diced
1 stalk 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

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Instructions

Preheat oven to 325° F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add steak, a few pieces at a time, and shake to coat.
On the stovetop, heat oil in a cast-iron Dutch oven (or other heavy, oven-safe pot) over medium-high heat. Brown steak in oil on both sides. Remove steaks to a plate.
To the same pot, add the onion, celery, bell pepper, and mushrooms. Turn the heat down to medium, and cook and stir for 6-7 minutes, or until vegetables are beginning to soften. If needed, add a little extra oil. Add garlic and tomato paste, and cook for 1 additional minute.
Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. Scrape the bottom of the pot with a spatula to release all of the flavorful bits. Return steaks to the pot, making sure they are covered by the gravy.
Cover and bake for 1 1/2 to 2 hours, or until meat is tender. At this point, remove the pot from the oven and place it on the stovetop. Remove the steaks to a plate, leaving the gravy in the pot. *See notes below for instructions for cooking Swiss Steak in the slow cooker or on the stovetop
In a small bowl, combine cornstarch and water into a paste; stir into gravy. Bring to a boil over medium heat, stirring continuously, until gravy has thickened. Serve steaks with gravy, and mashed potatoes, egg noodles, or cooked white rice.

Notes

For crockpot Swiss Steak, you reduce the beef broth to 1 cup. Cook on high for 3-4 hours, or low for about 6 hours, or until the steaks are fork tender. Thicken gravy with cornstarch slurry.

To cook on the stovetop, simmer gently over medium-low heat for 1 1-2-2 hours or until fork tender. Thicken steaks with a cornstarch slurry.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes