So-Tender Swiss Steak

Total Time

Prep: 30 min. Bake: 2 hours


8 servings

Updated: Aug. 22, 2023
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


  • 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
  • Optional: Hot cooked noodles or mashed potatoes


  1. 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.
  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. Bake, covered, 2 to 2-1/2 hours or until meat is very tender. Remove meat to a serving platter and keep warm.
  4. For gravy, 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. If desired, serve steak and gravy with noodles or mashed potatoes.

Can you freeze So-Tender Swiss Steak?

Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts

4 ounces cooked beef: 213 calories, 7g fat (2g saturated fat), 64mg cholesterol, 424mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 27g protein.