Smothered Swiss Steak With Caramelized Onion Balsamic Swirl

There’s something incredibly comforting about a hearty, slow-cooked meal, and this Smothered Swiss Steak recipe takes that feeling to the next level. Tender, flavorful beef, braised in a rich tomato sauce and finished with a sweet and tangy caramelized onion balsamic swirl – it’s a dish that’s both rustic and refined. This isn’t your average Swiss steak; the balsamic reduction adds a sophisticated touch that elevates the entire experience. Perfect for a cozy weekend dinner or a special occasion, this recipe is sure to become a family favorite. Get ready to savor every bite!

What You’ll Need

• Beef Round Steak (1.2 kg / 2.6 lb): We’re using beef round steak, which benefits greatly from long, slow cooking. Look for a well-trimmed piece and have it cut into 4 evenly sized portions for consistent cooking.
• All-Purpose Flour (120g / 1 cup): The flour lightly coats the steak, helping it to brown beautifully and contributing to a slightly thickened sauce.
• Kosher Salt (1½ tsp / ½ tbsp): Kosher salt is preferred for its clean flavor and larger crystals, which help to season the steak effectively.
• Freshly Ground Black Pepper (1 tsp / ½ tbsp): Freshly ground pepper provides a more robust and aromatic flavor than pre-ground pepper.
• Vegetable Oil (2 tbsp / 30 ml): Vegetable oil has a high smoke point, making it ideal for searing the steak at medium-high heat.
• Onion (1 large, ≈150g / 5 oz, diced): The base of our flavorful sauce! Dicing ensures even cooking and distribution of flavor.
• Carrots (2 medium, ≈120g / 4 oz, diced): Carrots add a touch of sweetness and depth to the sauce, as well as a lovely color.
• Celery (2 stalks, ≈80g / 3 oz, diced): Celery contributes a subtle savory note and aromatic complexity to the sauce.
• Garlic (3 cloves, minced): Minced garlic infuses the sauce with its pungent and aromatic flavor.
• Canned Crushed Tomatoes (800g / 28 oz): Crushed tomatoes form the heart of our sauce, providing a rich and tangy base.
• Low-Sodium Vegetable Broth (250 ml / 1 cup): Vegetable broth adds moisture and depth of flavor to the sauce. Using low-sodium allows us to control the salt level.
• Smoked Paprika (1 tsp / ½ tbsp): Smoked paprika lends a subtle smoky flavor that complements the beef beautifully.
• Dried Oregano (½ tsp / ¼ tbsp): Oregano adds a classic Mediterranean herb flavor to the sauce.
• Dried Basil (½ tsp / ¼ tbsp): Basil complements the oregano and tomatoes, creating a harmonious flavor profile.
• Balsamic Vinegar (2 tbsp / 30 ml): Balsamic vinegar provides a tangy sweetness that balances the richness of the sauce.
• Brown Sugar (1 tbsp / 15 ml): Brown sugar enhances the caramelized onion balsamic reduction, adding depth and sweetness.
• Onions (2 small, ≈150g / 5 oz, thinly sliced): These onions are specifically for the reduction, and thinly slicing them is crucial for even caramelization.
• Butter (1 tbsp / 15 ml) or Plant-Based Margarine: Butter (or a plant-based alternative) adds richness and flavor to the caramelized onions.
• Olive Oil (2 tbsp / 30 ml, for reduction): Olive oil provides a flavorful base for caramelizing the onions.
• Fresh Parsley (2 tbsp / 30 ml, chopped, for garnish): Fresh parsley adds a pop of color and freshness to the finished dish.

Substitutions & Variations

Feel free to customize this Smothered Swiss Steak to your liking! Here are a few ideas:

• Beef: While round steak is traditional, you can also use chuck roast or bottom round.
• Vegetable Broth: Beef broth can be substituted for a richer flavor.
• Herbs: Feel free to experiment with other herbs like thyme or rosemary.
• Balsamic Glaze: If you’re short on time, you can use a store-bought balsamic glaze instead of making the caramelized onion balsamic swirl.

Detailed Instructions for the Perfect Smothered Swiss Steak

1. Prepare the Steak: Pat the beef round steak pieces completely dry with paper towels. This is crucial for achieving a good sear. Season generously on both sides with kosher salt and freshly ground black pepper. Dredge each piece lightly in all-purpose flour, ensuring a thin, even coating. Shake off any excess flour – we want a light dusting, not a thick layer.
2. Sear the Steak: Heat the vegetable oil in a large, heavy-bottomed pot (Dutch oven is ideal) over medium-high heat. The pot needs to be hot before adding the steak to ensure proper browning. Carefully place the steak pieces in the hot oil, ensuring not to overcrowd the pot – work in batches if necessary. Sear for approximately 3 minutes per side, until a rich, brown crust forms. This searing process develops deep flavor. Transfer the browned steak to a plate and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat for about 5 minutes, stirring frequently, until the vegetables soften and begin to turn golden brown. Add the minced garlic during the last minute of sautéing to prevent burning. These aromatics form the flavorful base of the sauce.
4. Build the Sauce: Stir in the canned crushed tomatoes, low-sodium vegetable broth, smoked paprika, dried oregano, and dried basil. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
5. Simmer to Tenderness: Return the browned steak pieces to the pot, nestling them into the sauce. Cover the pot tightly and simmer on low heat for 1 hour and 30 minutes, or until the meat is incredibly tender. Turn the steak pieces halfway through the simmering time to ensure even cooking.
6. Caramelize the Onions: While the steak simmers, prepare the caramelized onion-balsamic reduction. Heat the olive oil and butter in a small skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for about 15 minutes, or until they are deeply golden brown and sweet. Patience is key here – low and slow is the way to go for truly caramelized onions.
7. Create the Balsamic Glaze: Add the balsamic vinegar and brown sugar to the caramelized onions. Increase the heat to medium and reduce the mixture for about 3 minutes, or until it becomes a glossy, slightly thickened glaze. Be careful not to burn the sugar. Remove from heat and set aside.
8. Finish and Serve: Once the steak is tender, briefly remove it from the pot. Swirl half of the caramelized onion-balsamic reduction into the sauce, creating beautiful ribbons of flavor. Gently stir to combine. Plate each steak piece on a shallow dish, spoon the rich tomato-onion sauce generously over the top, drizzle additional balsamic reduction in a thin line across the sauce for visual appeal, and finish with a sprinkle of chopped fresh parsley. Serve immediately.

The Science Behind Smothered Swiss Steak

Smothered Swiss Steak isn’t just comfort food; it’s a testament to the power of low and slow cooking. The tough cuts of beef, like round steak, benefit immensely from extended simmering. This process breaks down the collagen in the meat, transforming it into gelatin, resulting in an incredibly tender and flavorful dish. The flour coating helps to thicken the sauce and contributes to the overall richness. The addition of acidic ingredients like crushed tomatoes and balsamic vinegar further tenderizes the meat and balances the flavors.

Choosing the Right Cut of Beef

While round steak is traditional, you can also use chuck roast or bottom round. The key is to select a cut that benefits from long, slow cooking. These cuts are less expensive but become incredibly tender when braised. Avoid using more tender cuts like sirloin or tenderloin, as they will become dry and overcooked during the extended simmering time.

Tips for the Best Caramelized Onions

Achieving perfectly caramelized onions takes time and patience. Use a heavy-bottomed skillet to ensure even heat distribution. Cook the onions over medium-low heat, stirring occasionally, for at least 15-20 minutes. Don’t rush the process – the slow cooking allows the natural sugars in the onions to develop, creating a deep, sweet flavor. A pinch of salt added at the beginning of the process helps to draw out moisture and speed up caramelization.

Variations and Additions

Feel free to customize this Smothered Swiss Steak to your liking! Add a bay leaf to the sauce during simmering for extra depth of flavor. A splash of red wine can also enhance the sauce. For a spicier kick, add a pinch of red pepper flakes. You can also incorporate other vegetables, such as mushrooms or potatoes, during the last 30 minutes of simmering.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Sear the steak and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the balsamic reduction during the last 30 minutes of cooking.

Can I use fresh tomatoes instead of canned?

While fresh tomatoes can be used, canned crushed tomatoes provide a consistent texture and acidity. If using fresh tomatoes, you’ll need to peel, seed, and chop about 6-8 medium tomatoes.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Enjoy this incredibly flavorful and tender Smothered Swiss Steak with Caramelized Onion Balsamic Swirl! Don’t forget to save this recipe to Pinterest for later!

Smothered Swiss Steak With Caramelized Onion Balsamic Swirl

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• Author: Elina Mirkle
• Total Time: 110 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Smothered Swiss Steak recipe features tender beef braised in a rich tomato sauce, finished with a sweet and tangy caramelized onion balsamic swirl. It’s a comforting and flavorful dish perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• 1.2 kg beef round steak, cut into 4 portions
• 120g all-purpose flour
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 150g onion, diced
• 120g carrots, diced
• 80g celery, diced
• 3 cloves garlic, minced
• 800g crushed tomatoes
• 250 ml vegetable broth
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp dried basil
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 150g onions, thinly sliced
• 1 tbsp butter or plant-based margarine
• 2 tbsp olive oil
• 2 tbsp parsley, chopped

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Instructions

1. Prepare Steak: Pat steak dry, season with salt and pepper, and lightly dredge in flour.
2. Sear Steak: Heat oil in a pot and sear steak for 3 minutes per side until browned.
3. Sauté Aromatics: Sauté onion, carrots, and celery for 5 minutes, then add garlic for 1 minute.
4. Build Sauce: Stir in tomatoes, broth, paprika, oregano, and basil; bring to a boil, then reduce heat.
5. Simmer to Tenderness: Return steak to pot, cover, and simmer for 1.5 hours until tender.
6. Caramelize Onions: Cook sliced onions in olive oil and butter for 15 minutes until golden brown.
7. Create Balsamic Glaze: Add balsamic vinegar and brown sugar to onions; reduce for 3 minutes until glossy.
8. Finish and Serve: Swirl balsamic reduction into sauce, plate steak, spoon sauce over, drizzle with reduction, and garnish with parsley.

Notes

For best results, use a Dutch oven and don’t rush the caramelization of the onions.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 100 mg

Keywords: swiss steak,beef,comfort food,balsamic,slow cooker,braised,tomato,onion,dinner