the best smothered swiss steak

Betty demonstrates how to make Smothered Swiss Steak.  This is a hearty meal that is easy and inexpensive to make.

Savory, Smothered Swiss Steak
1 ½ pounds cubed steak  (I used 8 steaks, as packaged at my grocery store.)
light amount of salt
ground black pepper, to taste
1 cup peanut oil
½ cup extra-virgin olive oil
1 cup flour in gallon-sized Ziploc bag
2 additional tablespoons extra-virgin olive oil
1 medium green pepper, chopped
1 small onion, chopped
14.5-ounce can diced tomatoes, undrained
4 tablespoons butter
¼ cup + 2 tablespoons cornstarch
6 cups beef broth



Season cube steaks with salt and black pepper, using a light amount of salt and a normal amount of pepper.  Set aside.  In a large oven-proof skillet place 1 cup peanut oil and ½ cup olive oil.

Set aside.  Heat 2 tablespoons olive oil in a medium-sized skillet.  Add chopped green pepper and chopped onion.  Saute green pepper and onion until softened.  Add diced tomatoes to green pepper-onion mixture.  Set aside.  Melt butter in large pot or Dutch oven.  Add ¼ cup + 2 tablespoons cornstarch.  Stir and heat until thickened and beginning to brown.  Add 6 cups beef broth and cook over medium heat until slightly thickened.  Stir in sauteed green pepper-onion-tomato mixture.  Keep this gravy mixture warm over low heat.  Heat peanut-olive oil mixture in large oven-proof skillet over medium heat.  Meanwhile, place seasoned cubed steak, two at a time in Ziploc bag that contains 1 cup flour.  Shake the bag until steaks are well coated.  Use tongs to place steaks in hot oil.

Continue with the other steaks, until all steaks are in the hot oil.  Brown the steaks on both sides; then, remove them from the hot oil and place them on paper toweling to drain.  Pour off all oil from large skillet, leaving fond on the bottom.  Pour about half of the gravy mixture into the skillet and stir to incorporate the fond into the gravy.  (The rest of the gravy mixture may be used as needed in this recipe, or as an accompaniment at the table alongside the Smothered Swiss Steak.)  Place browned steaks back into skillet, allowing steaks to be covered by the gravy mixture.  Simmer over low heat on top of stove or bake in oven at 325 degrees (F) for about 20 minutes.  Use tongs to transfer steaks from skillet to serving dish.  Pour gravy over top of steaks, smothering them.  (Use reserved sauce for additional coverage as desired.)  Serve immediately while hot.  These smothered Swiss steaks are great served with cornbread!  I hope you enjoy this recipe!  Love,  Betty  ♥