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

So-Tender Swiss Steak Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES: 8 servings

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

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.

Directions

  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. Yield: 8 servings.
Originally published as So-Tender Swiss Steak in Taste of Home October/November 1999, p35

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.

Full-Bodied Red Wine

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

Reviews for So-Tender Swiss Steak

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 1, 2014

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

MY REVIEW
Reviewed Aug. 18, 2014

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

MY REVIEW
Reviewed Mar. 4, 2014

"Nice and tender, but lacks flavor."

MY REVIEW
Reviewed May. 13, 2012

"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."

MY REVIEW
Reviewed Jan. 30, 2011

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

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