Oven Swiss Steak

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:

• Cast iron skillet
• Tongs
• Meat mallet
• Wooden spoon

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

1. Preheat oven to 350 degrees F.
2. 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.

3. 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.
4. Add another tablespoon of olive oil to the skillet and saute onions and mushrooms until tender and lightly browned.
5. Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom.

6. 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.

7. Add the meat back to the skillet, turning to coat. Nestle the meat beneath the gravy mixture.

8. 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.

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Course: Dinner

Cuisine: American

Servings: 6

2 hours hrs 20 minutes mins

Calories: 259

Author: Amanda Davis

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

• ▢
  Cast iron skillet
• ▢
  Tongs
• ▢
  Meat mallet
• ▢
  Wooden spoon

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

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This post originally appeared here on Apr 9, 2014.