Swiss Steak Recipe (Smothered Steak)

The Swiss Steak Recipe begins by dividing and pounding top round steak into thin pieces, then seasoning and dredging them in a flour-salt mixture for a light coating. The steak is seared in olive oil until browned on both sides, developing a flavorful crust. Vegetables including sliced onions, celery, carrots, and minced garlic are prepared to form the stew base.

After searing, the steak is simmered in a mixture of beef stock, whole peeled tomatoes (without juice), and Worcestershire sauce, which meld to create a thick, savory sauce. The long cooking process breaks down the tough muscle fibers in the top round, resulting in tender meat that absorbs the tomato and stock flavors well. Additional vegetables can be incorporated to vary the texture and taste.

This dish is ideal served as a main course accompanied by mashed potatoes, rice, or crusty bread to soak up the rich sauce. It can be cooked on the stove over low heat or baked slowly in the oven. Swiss Steak is well-suited for a filling family meal and works well for preparing ahead and reheating.

Notes indicate the steak may be kept warm for up to an hour after cooking and can be stored in the refrigerator for several days or frozen for longer storage. Thawing before reheating is advised. The recipe allows for alternate root vegetables to be added and highlights the option of buying pre-tenderized cubed steak for convenience. The tomato juice from the canned tomatoes may be added if preferred.