While a traditional Swiss steak recipe has a tomato based gravy, we are making this version with a savory beef gravy instead. You can make this oven swiss steak in the slow cooker too if you prefer.
Oven Swiss Steak Recipe
There are some non-tomato versions out there too, but several used cream of mushroom soup. While cream of mushroom is actually quite delicious, it does not make for a pretty looking meal. I chose golden mushroom and beef broth for my version of Swiss steak.
RELATED: This dinner pairs well with a Long Island Iced Tea
Ingredients you will need:
- 1 1/2 pounds beef round steak (3/4-inch thick)
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1/2 cup sliced onion
- 1 cup sliced mushrooms
- 1 3/4 cup beef broth, divided
- 10 ounce can Golden Mushroom soup
Helpful kitchen tools:
Kitchen Tips:
- To make this dish in the crockpot, simply follow all of the instructions then add everything to the slow cooker and cook on low 6 hours.
- Straining the mushrooms out of the golden mushroom soup is optional. This step is helpful when you have mushroom hating family members, it makes it easier to eliminate the possibility of mushrooms hitting their plate.
- If you do not have a cast iron or oven-safe skillet, simply transfer everything to a casserole dish for baking.
How to Make Oven Swiss Steak
- Preheat oven to 350 degrees F.
- Pound meat with a meat mallet on both sides, just enough to tenderize. Mix salt and pepper with the flour. Dredge meat in flour mixture.
- Heat olive oil in a large oven-safe skillet and brown meat on both sides. Remove meat to a plate and cover to keep warm.
- Add another tablespoon of olive oil to the skillet and saute onions and mushrooms until tender and lightly browned.
- Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom.
- In a separate bowl, whisk together soup and remaining broth. Strain out the mushrooms that come in the soup and discard. Add broth/soup mixture to the skillet and bring to a boil.
- Add the meat back to the skillet, turning to coat. Nestle the meat beneath the gravy mixture.
- Bake, covered, for 2 hours.
Serve with mashed potatoes and a vegetable on the side. You can also place the steak directly on top of a big fluffy pile of spuds!
Here are a few side ideas for you:
- Creamy Mashed Potatoes
- Crockpot Mashed Potatoes
- Brown Butter Mashed Potatoes
- Roasted Asparagus
- Slow Cooker Balsamic Carrots
- Roasted Broccoli
Oven Swiss Steak
Swiss Steak is made from round steak and served in a gravy with mushrooms. It’s often made with a tomato base, but this version uses a beef broth base instead.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 6
2 hours 20 minutes
Calories: 259
Ingredients
- 1 ½ pound beef round steak 3/4-inch thick
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil divided
- ½ cup sliced onion
- 1 cup sliced mushrooms
- 1 ¾ cup beef broth divided
- 10 ounce can Golden Mushroom soup
Things You’ll Need
Before You Begin
- To make this dish in the crockpot, simply follow all of the instructions then add everything to the slow cooker and cook on low 6 hours.
- Straining the mushrooms out of the golden mushroom soup. This step is helpful when you have mushroom hating family members, it makes it easier to eliminate the possibility of mushrooms hitting their plate.
- If you do not have a cast iron or oven-safe skillet, simply transfer everything to a casserole dish for baking.
Instructions
- Preheat oven to 350 degrees F.
- Pound meat with a meat mallet on both sides, just enough to tenderize. Mix salt and pepper with the flour. Dredge meat in flour mixture.
- Heat olive oil in a large oven-safe skillet and brown meat on both sides. Remove meat to a plate and cover to keep warm.
- Add another tablespoon of olive oil to the skillet and saute onions and mushrooms until tender and lightly browned.
- Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom.
- In a separate bowl, whisk together soup and remaining broth. Strain out the mushrooms that come in the soup and discard. Add broth/soup mixture to the skillet and bring to a boil.
- Add the meat back to the skillet, turning to coat. Nestle the meat beneath the gravy mixture.
- Bake, covered, for 2 hours.
Nutrition
Serving: 14-ounce steak | Calories: 259cal | Carbohydrates: 9g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 676mg | Potassium: 804mg | Sugar: 1g | Vitamin C: 1.3mg | Calcium: 68mg | Iron: 2.8mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post originally appeared here on Apr 9, 2014.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Ruth Meyer says
Excellent dinner!!! Full of flavor , Easy to make.!!!
Karen Pruett says
What can I use if I don’t have golden mushroom soup?
Amanda Davis says
You could use cream of mushroom, cream of chicken, or cream of celery soup. Keep in mind that they are lighter in color so the resulting gravy will be as such.
DL says
Can you use pre tenderized steak?
Amanda Davis says
yes
CB says
I have weirdos in my family that don’t like mushrooms or onions. After sautéing them I put the half cup beef broth in pan to deglaze and then poured the whole thing into a blender/ food processor. Pored back in pan. All flavors there, no evidence of the yuk they hate. They yummied it up. Haha
Brent L Walworth says
Those are very good instructions. They are easy to follow, and the pictures really are helpful. Swiss stake is a family favorite, and I usually make mine in the crockpot. The oven produces a better brown finish and complicates nothing. As the instructions suggest, I don’t have a cast iron pan, so I transferred it to a casserole dish for the oven. It tastes great, looks great, and it’s easy. I’ll make it again!
Ken Vaughn says
HI Amanda, Thanks for doing what you do, I enjoy cooking as much as my wife enjoys me doing most of the cooking. Learned to do short order cooking and soda jerking from an Italian lady while in high school. Best experience a kid could have to prepare for life. And now I enjoy finding and preparing recipes like yours every week. There many versions of recipes out there on the net but for anyone looking for a great lunch counter style Swiss Steak complete with sides, look no further than Amanda’s! When I don’t have a can of Golden Mushroom Soup in the pantry, here is my goto substitute:
*ALTERNATE FOR MUSHROOM SOUP- Make a gravy/roux mixture in skillet using 1/4 c flour 1 c whole milk, 3/4 c beef broth.
Thank you Amanda for adding to the good things in life!
Ken V.
Janet Wilkinson says
Awesome recipe, thank you!
My only tweaks were the following:
switch half of the broth with red wine,
Lower temp to 325
Cook for 3 hours instead of 2.
Absolutely delicious
DL says
Yes, the temp is too high. Use 325f or even 300f. Will take an hour longer, but works.
Jean says
By far the best tasting swiss steak and gravy ever!!! Will definitely make this again and again 😌😌👍👍
charrington says
made this for grown ups. sprinkled thyme over veg while cooking. added two large garlic cloves minced last minute. subbed 1/2 c red wine for some of the broth.
there was otherwise no seasoning!
cooked in crockpot -delicious
Teresa L Morris says
I made this exactly as instructed and let me tell you it was amazing. My husband said it was the best he’s ever had. The gravy was so good. I’ve saved this recipe and will be making again and again. Thank you so much ❣️
Amanda Formaro says
Thank you so much, so happy you loved it!
Colleen says
This was absolutely delicious! The Swiss steak was so tender and had such a wonderful mushroom gravy to put over mashed potatoes and the meat. Thank you for sharing the great recipe! I will for sure be making it again! 😋
Kristen Formaro says
So glad it came out great for you! :)
Braden says
Do you mix water with the soup mix? I did not and it was salty after being in the oven.
Amanda Formaro says
Hi there. There’s isn’s a “soup mix” in the recipe, it’s a can of golden mushroom soup. Did you use a dry soup mix by chance? You just mix the can of soup with the broth as shown in the step photos. Hope that helps!
Sherrie says
This is in the crockpot right and will be ready for dinner in an hour. It smells amazing! I had a recipe for swiss steak that I used to make and I haven’t been able to find.. This looks the closest to it, I am so looking forward to dinner!
Amanda Formaro says
Hope you enjoyed it!
Sherrie says
Definitely going into the regular rotation! We loved it over mashed potatoes.
Cassandra Gibson says
What can we use as a substitute for the golden mushroom soup? DH is GF and we can not use it.
Thanks!
Amanda Formaro says
If you can find a gluten free option (maybe healthy Request by Campbell’s?) of golden mushroom or maybe even beef consomme, that would work.
J.J. says
Fantastic recipe! Everyone loved it! I substituted a packet of French onion soup for the mushroom soup… delicious!
Vivian says
This really is very flavorful. DH cannot eat tomatoes, so this is the most perfect comfort food recipe I have found. Only issue I had, was young man at grocery did not know what a round steak was. I asked the more experienced butcher and he was able to help me.
Cindy says
The best Swiss steak!!! sadly all the stores in my town stopped bringing in Campbell’s Golden mushroom soup.
Carol Middleton says
Hi Cindy, simply order your soup from Amazon. There are quite a few things my local stores have stopped carrying. I simply go in and place an order on Amazon & it’s delivered right to my front door. Have a wonderful holiday!
Brian says
I have been looking for a Swiss steak recipe that I remember my mom making many years ago. No tomato anything. Absolutely this recipe hit the spot! Amazing recipe! I never write about any recipes, but this is a 5+.
Liberty says
Really great Recipe.
I skip the extra mushrooms, and just throw the soup into a blender before using in recipe.
2nd time making this, very pleased with it. Fall apart steak. Great with glazed carrots and potatoes.