Print

Smothered Swiss Steak

A hearty portion of Swiss Steak served in a cast iron skillet with mushrooms, onions, and tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic comfort food recipe for tender Swiss steak smothered in a rich tomato and onion gravy. Perfect for a hearty fall or winter dinner.

Ingredients

Scale
  • 2 lbs top round steak
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme

Instructions

  1. Trim excess fat from the steak. Pound the steak to about 1/2 inch thickness using a meat mallet or rolling pin.
  2. In a shallow dish, combine flour, salt, and pepper. Dredge each piece of steak in the flour mixture, shaking off excess.
  3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the steak on both sides, working in batches if necessary. Remove steak from skillet and set aside.
  4. Add sliced onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add sliced mushrooms and cook for another 5 minutes until browned. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in tomato sauce, beef broth, Worcestershire sauce, and thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Return the steak to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the steak is very tender. Alternatively, you can braise it in a preheated oven at 325°F (160°C) for the same amount of time.
  7. Check seasoning and adjust salt and pepper if needed. Serve the smothered Swiss steak hot, spooning the gravy and vegetables over the steak.

Notes

  • For a thicker gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce during the last 10 minutes of cooking.
  • This dish pairs well with mashed potatoes, rice, or egg noodles.
  • Consider this a great option for meal planning, as leftovers reheat well.

Nutrition

Find it online: https://gourmetgaze.com/swiss-steak-smothered-in-tomato-gravy/