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So-Tender Swiss Steak Recipe

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This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio

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So-Tender Swiss Steak Recipe

Prep: 30 min. Bake: 2 hours

Yield: 8 Servings

30 120 150

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
Cover and bake at 325° for 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
In a small bowl, combine the flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 213 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 424 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as So-Tender Swiss Steak in Taste of Home October/November 1999, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for So-Tender Swiss Steak (8)

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Reviewed on May. 13, 2012 by s_pants

This was OK; the gravy and onions were the best part. I might just not like this cut of meat...it seemed like it was missing something, but I couldn't quite put my finger on it.

Reviewed on Jan. 30, 2011 by JONLZEE

Excellent, flavorful, very tender. I did use beef stock in place of water.

Reviewed on Nov. 09, 2010 by Master Cook 199

Very easy and has great taste.

Reviewed on Sep. 14, 2010 by kknepper

husband raved about it, came out so tender and flavorful, I used sirloin fillet not round steak, would not change a thing, will definitely make again

Reviewed on Mar. 15, 2010 by Candy Foulke

I make this delicious meal about once a month and my husband and I both just love it. I usually add 3 or 4 tablespoons of Worcestershire sauce for extra flavor. It is easy to make and quite filling. I usually make extra for leftovers. This is absolutely one of my favorite meals.

Reviewed on Mar. 13, 2010 by roseanni

Excellent...its like the baked steak you get at the "down home cooking" restaurant. This is a keeper!

Reviewed on Mar. 03, 2010 by secretlovers

Love this dish! (I even hate onions!)