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.
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
- Preheat oven to 350 degrees F.
- Dredge meat in flour and pound with a meat mallet on both sides, just enough to tenderize.
- 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.
Amanda Formaro
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Cyndi says
Amanda – I have a question .This is the first time I’m cooking round steak .My family doesnt like mushrooms .Is there another soup I can use like French onion soup ?
Amanda Formaro says
Hi Cyndi. Is it the chunks and texture of mushrooms that they don’t like? If so, just strain out any mushroom pieces from the soup. They would never know ;) If that won’t work, you CAN use tomato soup instead.
Ruth says
Hey, Amanda, this is the way my Mom always made since I was a little kid. I’m now 74, so to me this is the ‘old’ way and the best way.
I’m hoping you don’t share email info with other advertising sites or any other sites.
Amanda Formaro says
Hi Ruth! Glad to hear others make it this way, even back in the day! And no, I don’t share your email with anyone! You can read my privacy policy here https://amandascookin.com/privacy-policy/ :)
Peter Of Feed Your Soul Too says
I learned about you from the people over at Prime Publishing and came by to check out your site. I know what you mean about swiss steak but you have made it look so good!
Amanda Formaro says
Thanks so much Peter! It was definitely good, I will never make it the old way again :)
Mary Beth @ Cupcakes and Crinoline says
Amanda ~ this was one of my favorite meals growing up ~ when I saw my Mom was cooking this I would get so excited! Thanks for sharing this fabulous recipe ~ you gave me a trip down a very happy memory lane.
Amanda Formaro says
Thanks Mary Beth! So glad it brought back happy memories for you ;)