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Swiss Steak with Mushrooms

November 16, 2016 by Mary Ellen 4 Comments

Swiss Steak with Mushrooms

Swiss Steak with Mushrooms

Swiss Steak with Mushrooms is made with a beef round steak that is pounded, browned and then baked until it is fall apart tender with mushrooms and delicious gravy. This is one my comfort foods, nothing tastes better to me on a cold, blustery day. This recipe comes from my mom except the mushrooms in it are my addition. I start making this with a round steak that is pounded with flour, salt and pepper.

This is a really loose recipe as there really isn’t a lot to it. It is going to depend on your tastes for seasonings and the flour amount will depend on the size of your round steak. A 12 oz package of mushrooms should be just fine. If the juices aren’t thick enough when it does cooking stir in a little flour and water combined to thicken it.

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Swiss Steak with Mushrooms
Author: Mary Ellen
Recipe type: Beef, comfort foods
Prep time:  20 mins
Cook time:  1 hour 30 mins
Total time:  1 hour 50 mins
Serves: Serves 4 - 6 depending on the size of your round steak
 
Swiss Steak with Mushrooms is made with round steak that is pounded, browned and then baked until it is fall apart tender with mushrooms and delicious gravy.
Ingredients
  • 1 round steak cut into 6 - 8 pieces
  • flour
  • salt
  • pepper
  • 1 medium onion
  • oil
  • sliced mushrooms
Instructions
  1. Cut the round steak into pieces. Salt, pepper both sides. Take a plate and pound the round steak pieces. When you have pounded the pieces all over dredge in the flour and pound a little more.
  2. Add some oil to a sauté pan. Add the pieces and fry until browned on both sides. When browned remove and add to the pan you are going to bake this in. Repeat until all pieces are browned.
  3. Chop up the onion into a medium dice. Add a little more oil and cook the onions until translucent. Add to the browned steaks. Add just enough water to cover them. Tightly close up the pan. Bake at 350 degrees for an hour. Add the mushrooms and cook another 30 minutes.
3.4.3177

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Swiss Steak

Mary Ellen

Filed Under: Beef Recipes, Main Dishes

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Comments

  1. NJGiGi says

    March 31, 2017 at 5:08 pm

    For the Swiss Steak, how thick should the beef steak be cut? I’ve never made this and it looks simply yummy.

    Reply
    • Mary Ellen says

      April 1, 2017 at 12:57 am

      About a half inch thick. You are going to beat the meat with a tenderizer so it will be a universal thickness all over.

      Reply
  2. Klane says

    January 19, 2018 at 11:44 am

    What is used for gravey? I noticed there wasnt any beef broth or tomato in it. Is this the whole recipe?

    Reply
    • Teresa says

      April 3, 2018 at 2:16 pm

      A thickened gravy will form throughout the cooking process by a combination of the water covering the steaks and the floured breading on the steaks.

      Reply

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