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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
  • 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

Directions

  • 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 Facts
1 each: 213 calories, 7g fat (2g saturated fat), 64mg cholesterol, 424mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 27g protein.

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Reviews

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Average Rating:
  • ralph
    Sep 3, 2020

    Jeff, Wish we were all as perfect as you. This was always Swiss steak in my house too. This recipe is fantastic. Brought back good memories.

  • Jet
    Jul 9, 2020

    my very picky hubby loved this

  • payne9
    May 5, 2020

    Not sure what went wrong, but when I went to take it out of the oven it was burnt to the bottom of the pan. Maybe try it again and add more water and check before 2 hours is up.

  • Martha
    Feb 28, 2020

    I love this recipe, first time i made it it turned out delicious,

  • Koshka
    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!

  • Jeff
    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

  • Linda
    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

  • Diane
    Oct 21, 2019

    No comment left

  • duckmichelle
    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!!

  • Hibari
    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.