Swiss Steak Recipe (Smothered Steak)
This delicious, easy-to-make Swiss steak recipe with slow-braised beef in tomatoes and vegetables is the ultimate comfort food.
Ingredients
- 2 pound top round steak
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 2 peeled thickly sliced yellow onions
- 5 thickly sliced ribs of celery
- 1 large peeled cut in half thickly sliced carrot
- 4 finely minced garlic cloves
- 1 ½ cups beef stock
- 28 ounce can whole peeled tomatoes, no juice
- 1 tablespoons Worcestershire sauce
- coarse salt and fresh cracked pepper to taste
Instructions
- Start by cutting the steak into 4 individual pieces that are roughly 8 ounces each. If you want smaller pieces of steak, cut each 8-ounce piece in half again so there are 8 4-ounce pieces.
- Place the swissed steaks into a plastic zip bag and pound using a mallet until it is about a ¼” to ½” thick.
- Set the steak on a sheet tray lined with parchment paper and generously season on both sides with salt and pepper.
- In the meantime, prepare the onions, celery, carrots, and garlic.
- In a wide shallow bowl or a 9” cake tin, mix together the flour and salt.
- Dredge the steak on both sides in the flour and place them back on the sheet tray with parchment paper.
- Next, head the oil in a large 6-quart rondeau or sauce pot over high heat until it begins to smoke lightly.
- Add the steak, turn the heat down to medium, and sear for 3 to 4 minutes per side or until well browned on both sides. You may need to do this in batches.
- Set the steak to the side on a plate, and then add the onions to the pot and lightly caramelize over low heat for 25 to 30 minutes while occasionally stirring.
- Once browned, add in the celery and carrots and sauté for medium heat for 3 to 4 minutes or until they begin to lightly brown.
- Stir in the garlic and cook for 30 to 45 seconds or until fragrant-season with vegetables with salt.
- Deglaze with beef stock and add in the hand-crushed whole peeled tomatoes.
- Season with Worcestershire sauce, salt, and pepper.
- Add back in the steak, cover the pot, and cook over low heat for 2 to 2 hours and 15 minutes or until steak is fork tender.
- Garnish with optional finely minced parsley and serve.
Notes
Make-Ahead: This is meant to be eaten once it is finished cooking. However, you can keep it warm over very low simmering heat for up to 1 hour before serving.
How to Store: Cover and store the Swiss steak in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired number of steaks to a rondeau or saucepot along with some of the sauce and cover and heat over low heat for 10 to 12 minutes or until warm.
Other vegetables you can add to the recipe are parsnips, turnips, celeriac root, mushrooms, or bell peppers.
The other option is cooking it in the oven at 325° for 2 ½ to 3 hours.
You can skip the beef tenderizing by purchasing cubed steak from your butcher or grocery store.
You can add in the juice from the canned tomatoes, but I did not.
Nutrition
Calories: 588kcalCarbohydrates: 43gProtein: 60gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 716mgPotassium: 1724mgFiber: 5gSugar: 9gVitamin A: 3009IUVitamin C: 26mgCalcium: 171mgIron: 9mg