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 hrs 20 mins
Calories: 259
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
Things You’ll Need
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.
Video
Expert Tips & FAQs
- 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.
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 @AmandaFormaro or tag #AmandasCookin!
This post originally appeared here on Apr 9, 2014.
Amanda Formaro
President at Amanda's Creative Studio, Inc.
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create 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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Goey says
Excellent recipe! My family’s favorite. I add 1/2 can cream of mushroom soup and a dash of Worchester. And cook in the crock pot.
Shannon Hammer says
This was really good. After taking meat out for browning I added onions and 2 color bell peppers and then added 2 cans of beer since I didn’t have broth along with a can of cream of mushroom and 1/2 can of cream of celery and a little heavy cream. I also seasoned it all with salt, pepper and garlic. Put in oven and cooked 1 1/2 then cooked egg noodles with butter to put meat and sauce on top. It’s a little different from the original recipe, but I had to improvise plus like it more seasoned. Thanks for the recipe it was awesome!
Christine says
OMG this was so delicious. I hadn’t ever had Swiss steak in a brown gravy. It’s family approved.
Marge says
This was so good. Used two strip steaks I had in the freezer. Cut each in half and removed fat. Did not measure anything, just followed directions to.. Used my dutch oven and that worked fine. Served with roasted asparagus and mashed potatoes. OMG
Mary Wolverton says
This was absolutely delicious!! I followed the whole process !!
amanda says
Can you use a dutch oven for this it looks fabulous making it this weekend
Amanda Formaro says
I haven’t tried but I don’t see why not!
Traci says
It looks great except I don’t eat things like canned soup anymore. I will figure something out, probably including some fresh cream and basil. I just got a knife tenderizer and I can’t wait to “stomp the steak” with it.
Roger says
Nice flavor, easy prep, well explained too. I also added some shitake mushrooms and red onion.
Solid recipe
Donna Cavaretta says
how long do I cook in oven for a casserole dish
Amanda Formaro says
If your skillet is not oven-proof, you can simply transfer everything to your casserole dish and bake for the same amount of time as stated in the recipe.
Heidi says
This recipe is SOOOO good! I’ve been looking for the perfect Swiss steak without tomato base. Thank you for sharing your recipe :)
Candy says
Fabulous! Used what I had on hand – sirloin & added extra mushrooms @ carrots. First time brown gravy vs tomato. New favorite. Thank you.
Nell Mathern says
Can the Swiss Steak also be cooked in an Electric skillet, if so what temperature and for how long.
Amanda Formaro says
Hi Nell. I’ve never made this in an electric skillet. This article might be helpful though! https://www.bestelectricskillet.com/baking-in-an-electric-skillet/
Nikki Krakauer aka “JustTabandMe” says
I’ve done it often, slow and low! Mine was a deep dish electric, though!
Ken Ford says
OMG! So easy and so good!
We will definitely be making this again.
Thanks for the recipe!
Amanda Formaro says
Thank you Ken, so glad you enjoyed it! :)
Keith says
Salt and pepper are listed in the ingredients, but not referenced in the instructions. She probably meant for them to be added to season the flour for dredging the meat.
Amanda Formaro says
Yes that’s correct, thanks! I’ll fix it
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 ;)