Smothered Swiss Steak: Pure Comfort in 1.5 Hours

There’s just something about a really hearty, comforting meal, right? You know, the kind that just wraps you up like a warm hug and makes you think of relaxed Sunday dinners with family? That feeling is exactly what inspired this Old Fashioned Smothered Swiss Steak. You might have heard of cube steak before, but trust me, braising it low and slow in this incredible tomato, onion, and pepper gravy transforms it into something truly special. It’s that kind of cooking – simple ingredients creating magic – that helped me find my own joy in the kitchen after a super busy corporate life, and I really hope it does the same for you! You can read more about my journey here, and maybe follow along for more simple joys on our Facebook page!

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Ingredients for Smothered Swiss Steak

Okay, so gathering your ingredients is super straightforward. You really don’t need anything fancy here, just good old pantry staples. Here’s what you’ll need to get this deliciousness going:

• 2 pounds cube steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (if you like a little kick!)

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Essential Equipment for Smothered Swiss Steak

You really don’t need a ton of fancy gadgets for this recipe. Just a good solid base will do! You’ll want a large, heavy-bottomed skillet or, even better, a Dutch oven. That’s key for getting a nice sear and then letting everything simmer away beautifully. A shallow dish for dredging the steak is handy too, maybe a measuring cup for liquids?

How to Make Smothered Swiss Steak: Step-by-Step

Alright, let’s get this deliciousness happening! Making this old-fashioned smothered Swiss steak is honestly so rewarding, and it’s not complicated at all. It’s all about a few simple steps that build amazing flavor. You’ll feel like a kitchen pro in no time, and it’s totally doable even on a busy night, perfect for those weeknight dinners we all need!

Preparing the Cube Steak for Smothered Swiss Steak

First things first, grab your cube steak. Pat it really dry with paper towels – this helps the flour stick better and gives you a nice golden crust later. Then, give both sides a good sprinkle of salt and pepper. Pop your flour into a shallow dish, and then dredge each piece of steak in it. Just give it a little shake to get rid of any extra flour. This flour coating is our secret weapon for a silky, luscious gravy!

Searing the Cube Steak

Now, get your skillet or Dutch oven nice and hot over medium-high heat with that vegetable oil. You want it hot enough so the steak sizzles when it hits the pan. Sear each piece of cube steak for about 2 to 3 minutes per side until it’s beautifully golden brown. Don’t overcrowd the pan – do it in batches if you need to! Once they’re all seared, just take them out and set them aside for a minute. They aren’t cooked through yet, just getting a nice color.

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Building the Rich Gravy for Smothered Swiss Steak

In the same skillet (don’t you dare clean it – all those browned bits are pure flavor!), toss in your chopped onion and green bell pepper. Sauté them for about 5-7 minutes until they start to soften up and get a little sweet. Then, add your minced garlic and cook for just another minute until it smells amazing. Now, pour in the undrained diced tomatoes, beef broth, that little splash of Worcestershire sauce, dried thyme, and red pepper flakes if you’re feeling adventurous. Give it a good stir, scraping up all those yummy bits from the bottom of the pan. This right here is the start of our incredible smothering gravy for that amazing smothered Swiss steak! We love using simple pantry staples for big flavor, kind of like how we do with our soups and salads!

Braising the Smothered Swiss Steak to Perfection

Nestle those seared cube steaks back into the skillet, making sure they’re cozy in all that flavorful gravy. Once they’re in, reduce the heat to low, pop a lid on the skillet, and let it all do its magic. We’re going to let this simmer gently for about 1.5 to 2 hours. What you’re looking for is steak that’s super, super tender – like, it practically melts. Check on it every so often, and if the gravy looks like it’s getting too thick, just add a little more beef broth or water. Patience is key here for the best smothered Swiss steak!

Tips for the Best Smothered Swiss Steak

Making this old-fashioned smothered Swiss steak is incredibly satisfying, and a few little tricks can make it even more amazing. It’s all about those details that really bring out the best flavor! We love exploring simple techniques that make a big difference, much like finding joy in baking bread.

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Ingredient Spotlight: Cube Steak

Cube steak is such a fantastic choice for this recipe. It’s typically a less tender cut of beef that’s been mechanically tenderized, making it perfect for dishes where it’s cooked low and slow. That long braising time in the savory gravy is exactly what turns this inexpensive cut into incredibly tender, flavorful pieces of smothered Swiss steak.

Flavor Boosts and Substitutions

Want to amp up the flavor even more? Try stirring in a tablespoon of tomato paste with the garlic – it adds a wonderful depth! And don’t forget, this recipe is super forgiving. If you want a little more oniony goodness, just add a second one! We love tinkering with recipes, kind of like how we transformed pasta with pumpkin for fall.

Serving Suggestions for Old Fashioned Swiss Steak

This incredible smothered Swiss steak is practically begging for something to soak up all that lusciously rich gravy! My favorite go-to is always creamy mashed potatoes – they’re just the perfect vehicle. But fluffy white rice or tender egg noodles are winners too, absolutely. We even love serving it alongside some crispy smashed potatoes or maybe some simple maple-glazed carrots for a complete, hearty meal that feels like a real Sunday supper!

Storage and Reheating Your Smothered Swiss Steak

This smothered Swiss steak is honestly fantastic as leftovers, which is always a bonus in my book! Once it’s cooled down a bit, just pop any remaining portion into an airtight container and keep it in the fridge. It’ll stay good for about 3-4 days. When you want to reheat it, gently warm it up on the stovetop over low heat, stirring occasionally, or pop it in the microwave. I find it tastes even better the next day!

Frequently Asked Questions about Smothered Swiss Steak

Got questions about making this amazing dish? Me too, when I first started! It’s all about understanding those little details that make it SO good. If you want more general cooking tips, check out my blog!

What is the best way to tenderize cube steak for smothered Swiss steak?

The magic really happens with the slow braising! That flour coating and the long, gentle simmer in the savory gravy are what make cube steak fall-apart tender. You don’t need to do much else – just let it cook!

Can I make smothered Swiss steak in a slow cooker?

Oh, absolutely! It’s a great way to set it and forget it. Just make sure you still sear the cube steak and sauté the onions and peppers first (right in the slow cooker insert if it’s stovetop safe, or in a separate pan). Then, just add everything else to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. It’s almost as easy as my crockpot pot roast!

How do I thicken the gravy if it’s too thin?

No worries if your gravy isn’t as thick as you’d like! You can mix a tablespoon or two of cornstarch with a little cold water to make a slurry, then stir it into the simmering gravy until it thickens. Alternatively, just simmer the gravy uncovered for a few extra minutes to let some of the liquid evaporate.

Nutritional Information

Just so you know, the nutritional info is an estimate, because, well, cooking is an art and ingredients can vary a bit! For our delicious smothered Swiss steak, a serving usually comes in around 450 calories, with about 25g of fat and 30g of protein. Always remember that these numbers can change a little depending on your exact ingredients and how you prepare it. You can find more details about our nutritional disclaimers here.

Share Your Smothered Swiss Steak Creation!

I really hope you give this old-fashioned smothered Swiss steak a try! It’s such a comforting dish. I’d absolutely love to hear how it turned out for you. Did you try any fun variations? Please leave a comment below and share your experience, or even rate the recipe! Your feedback means the world to me and helps others, too. You can also reach out anytime through my contact page!

Old Fashioned Smothered Swiss Steak

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Enjoy tender cube steak braised in a rich tomato, onion, and pepper gravy. This classic comfort food recipe is perfect for a hearty Sunday supper.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 2 hours
• Total Time: 2 hours 15 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Braising
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs cube steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Pat the cube steak dry with paper towels. Season both sides with salt and pepper.
2. Place the flour in a shallow dish. Dredge each piece of cube steak in the flour, shaking off any excess.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
4. Sear the floured cube steak for 2-3 minutes per side until golden brown. Remove the steak from the skillet and set aside.
5. Add the chopped onion and green bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
6. Add the minced garlic and cook for 1 minute more until fragrant.
7. Stir in the diced tomatoes (with their juice), beef broth, Worcestershire sauce, thyme, and red pepper flakes (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
8. Return the seared cube steak to the skillet, nestling it into the sauce.
9. Reduce the heat to low, cover the skillet, and simmer for 1.5 to 2 hours, or until the steak is very tender. Check periodically and add a little more beef broth or water if the sauce becomes too thick.
10. Serve the smothered Swiss steak hot, spooning the gravy over the steak.

Notes

• For an even richer flavor, you can add a tablespoon of tomato paste with the garlic.
• Serve with mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
• This dish reheats well and is great for meal planning.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 120mg