I’ll be honest, I was never really a fan of Swiss Steak. At least not the one made with canned tomatoes. It just didn’t do anything for me, ya know? I love canned tomatoes, but that particular dish never really appealed to me. However, when Recipe Lion asked me to make some vintage recipes for them and they said they wanted me to make a Swiss Steak, I thought I would give it a try with a beef flavored twist, not with tomatoes.

There are some non-tomato versions out there too, but several used cream of mushroom soup. Now I am not totally against cooking with condensed soups. I don’t do it too often, but cream of mushroom, while I actually quite enjoy it in a bowl with some crackers, does not make for a pretty looking meal. Have you ever noticed the color? It looks gray. Gray and beef don’t mix. Besides it’s absolutely tell-tale. There’s no hiding that you used cream of mushroom soup in the recipe, and my husband hates it. So I had to find something else anyway.

So I tweaked a combination of the vintage recipes that are out there and made my own version. And guess what? We loved it! I did use a canned soup, but I used Golden Mushroom along with some beef broth. We enjoyed it so much, I made twice in two weeks on request. :)

Oven Swiss Steak

Course: Dinner

Cuisine: American

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 6

Calories: 259 kcal

Author: Amanda Formaro

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.

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Ingredients

• 1 1/2 pound 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

Instructions

1. Preheat oven to 350 degrees F.
2. Dredge meat in flour and pound with a meat mallet on both sides, just enough to tenderize.
3. Heat olive oil in a large skillet and brown meat on both sides. Remove meat to a casserole dish.
4. Add another one tablespoon olive oil to the skillet and saut 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.
5. 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. Pour entire contents of the skillet over the meat in the casserole.
6. Bake, covered, for 2 hours. Serve with mashed potatoes and a vegetable.

Nutrition Facts

Oven Swiss Steak

Amount Per Serving (1 4-ounce steak)

Calories 259 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 2g 10%

Cholesterol 73mg 24%

Sodium 676mg 28%

Potassium 804mg 23%

Total Carbohydrates 9g 3%

Sugars 1g

Protein 28g 56%

Vitamin C 1.6%

Calcium 6.8%

Iron 15.8%

* Percent Daily Values are based on a 2000 calorie diet.