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

So-Tender Swiss Steak Recipe

Read Reviews
4.5 14 23
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
Recommended: Your January Meal Plan
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES:8 servings
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 each: 213 calories, 7g fat (2g saturated fat), 64mg cholesterol, 424mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 27g 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.

Reviews for So-Tender Swiss Steak

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Susie77 User ID: 98373 252655
Reviewed Aug. 14, 2016

"Delicious!!! I added sliced fresh mushrooms (sauteed) to the gravy."

Jackiepash User ID: 1736336 227738
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!"

cseffy User ID: 8306739 223503
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."

S.Fellger User ID: 1692522 35190
Reviewed Sep. 1, 2014

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

gunslinger User ID: 544392 36369
Reviewed Aug. 18, 2014

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

[email protected] User ID: 77962 74886
Reviewed Mar. 4, 2014

"Nice and tender, but lacks flavor."

s_pants User ID: 174050 26812
Reviewed May. 13, 2012

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

JONLZEE User ID: 1439727 81832
Reviewed Jan. 30, 2011

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

Master Cook 199 User ID: 4812268 26811
Reviewed Nov. 9, 2010

"Very easy and has great taste."

kknepper User ID: 3913152 50434
Reviewed Sep. 14, 2010

"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"

Loading Image