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So-Tender Swiss Steak

 So-Tender Swiss Steak
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
8 ServingsPrep: 30 min. Bake: 2 hours


  • 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


  • 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.
  • 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 2 to 2-1/2 hours or until meat is very tender. Remove

2 of 2

So-Tender Swiss Steak (continued)

Directions (continued)

  • 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 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.