So-Tender Swiss Steak
Total TimePrep: 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
- 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 shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat.
- 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 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.
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.
Nutrition Facts1 each: 213 calories, 7g fat (2g saturated fat), 64mg cholesterol, 424mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 27g protein.
Feb 14, 2020
For Jeff: this must be an “Ohio Swiss steak” because this is the way my mother always made it, probably minus the onions, and when you see a Swiss steak dinner advertised for church or benefit suppers, this is it. (And I see that Linda, who posted the recipe, is from Ohio!) I’m adding mushrooms to mine and am hoping it’s as good as Mother made!
Feb 8, 2020
This is not Swiss steak. This is some kind of beef and gravy over noodles. Look at every other recipe online and you’ll see it cooked in a tomato based liquid, not gravy. I’m sure it’s good, but it’s not Swiss steak. Per Wikipedia- Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings
Jan 12, 2020
This was called steak and noodles in our house. We liked gravy coated noodles so much we made extra gravy by adding brown gravy mix and more beef broth. For stroganoff we would add mushrooms and sour cream and sliced bites instead of steak size. Made it yesterday over small salt potatoes. Yum
Oct 15, 2019
This is very similar to a recipe I used years ago that I got out of a magazine except it called for chopped onions, a can of sliced mushrooms, and celery salt for some or all of salt. It was so good, but I've lost it--'heart broken'! If anyone has that recipe, I'd be so grateful to have it again!!
Sep 23, 2019
Followed recipe exactly with good results. For Joseph who can't easily find a way to print the recipe: Presumably you can access this page. Immediately below the picture are several "buttons". Click on the "Print" button. Another window will pop up and this time the "Print" button is on the left side of the recipe. Follow the prompts.
Jun 9, 2019
This recipe is always in demand at our home. I've come to call it my "Signature Sunday Dinner" Hardly any leftovers from this one!!
Apr 22, 2019
I like the recipe but I can't easily find a way to print it, and am not happy about that!
Dec 17, 2018
Very good recipe!! I usually add mushrooms to the gravy. Have made this with pork chops also. Joyce Moynihan. Volunteer Field Editor
Nov 5, 2017
This recipe is excellent. My family is not a fan of swiss steak but they loved this recipe. The meat came out tender. I made the mistake of having the oven at 350? instead of 325? but it came out perfectly even at 2.5 hrs. The gravy was good too. Next time I will add mushrooms to the gravy. This recipe is going in my 'favorites' recipe book!
Aug 14, 2016
Delicious!!! I added sliced fresh mushrooms (sauteed) to the gravy.