So-Tender Swiss Steak Recipe
So-Tender Swiss Steak Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES: 8 servings


  • 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

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.


  1. Preheat oven to 325°. In a large resealable plastic bag, combine 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.
  2. In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
  3. Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
  4. 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 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
    Yield: 8 servings.
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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Reviewed Jun. 10, 2015

"I have made this so many times and it is always so good! Recently I tried pork on a whim. We buy boneless pork chops and have the grocer tenderize them like cube steaks. I switched out the beef broth for chicken broth. Delicious!"

Reviewed Mar. 24, 2015

"This recipe was amazing. It was incredibly easy and I loved that I could use the dutch oven and only had to dirty one pan. I followed the recipe as is, except I did use beef broth when it called for water. There was lots of flavor and the steaks were fork tender. My family ate this over mashed potatoes. My husband even wanted seconds, which is unusual for him. Overall, I thought it was awesome and will make again for sure."

Reviewed Sep. 1, 2014

"My family loved this recipe, I added sliced fresh mushrooms and Chopped celery! I will make it again."

Reviewed Aug. 18, 2014

"Very tender steak, I used the beef broth and also added some sliced mushrooms, gravy was very tasty over potatoes!"

Reviewed Mar. 4, 2014

"Nice and tender, but lacks flavor."

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