Description
This Smothered Swiss Steak recipe features tender cube steaks cooked in a flavorful onion and beef broth gravy. The steaks are dredged in flour, browned to perfection, and simmered in a rich, savory sauce infused with Worcestershire and garlic powder. A comforting and hearty dish perfect for a family dinner.
Ingredients
Main Ingredients
- 4 beef cube steaks
- 2 tbsp olive oil
- 1/2 cup flour
- 1 medium onion, chopped
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Season and Dredge: Season the cube steaks generously with salt and pepper. Then, dredge each steak in flour, making sure both sides are well coated. This helps to create a nice crust and thickens the gravy later.
- Brown the Steaks: Heat olive oil in a skillet over medium-high heat. Add the floured cube steaks and brown them on each side for about 4 to 5 minutes. This sears the meat, locking in flavor and adding a rich color.
- Sauté Onions: Add the chopped onion to the skillet with the browned steaks and cook until the onions soften and become translucent, approximately 3 to 4 minutes. The onions develop sweetness and enhance the sauce.
- Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, and sprinkle the garlic powder over the skillet. Stir gently to combine all ingredients evenly.
- Simmer: Reduce the heat to medium and let the steaks simmer in the gravy for 20 to 25 minutes. This slow cooking tenderizes the meat while the gravy thickens into a rich sauce.
- Serve: Once the steaks are tender and the gravy has reached desired consistency, serve the smothered Swiss steaks hot, paired with your favorite side dishes like mashed potatoes or steamed vegetables.
Notes
- For extra gravy thickness, mix a tablespoon of flour with cold water and stir into the simmering sauce.
- Cube steaks can be substituted with round steak if preferred.
- Adjust seasoning to taste before serving.
- Leftovers store well in the fridge for up to 3 days and taste great when reheated.
