So-Tender Swiss Steak
Taste of Home
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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
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 2 hours
Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds round steak, cut into serving-size pieces
- 2 tablespoons vegetable 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 shallow bowl, combine flour, salt and pepper. Dredge steak, a few pieces at a time. Pound with a mallet to tenderize.
In a 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 in very tender. Remove to a serving platter and keep warm.
In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes. Serve steak and gravy over noodles or mashed potatoes if desired. Yield: 8 servings.