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
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.
- 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
- 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 skillet and brown meat on both sides. Remove meat to a casserole dish.
- 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.
- 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.
- Bake, covered, for 2 hours. Serve with mashed potatoes and a vegetable.