How to make this Easy Swiss Steak Recipe
Swiss Steak is the ultimate comfort food. Tender beef cutlets swimming in a tasty rich gravy! Serve with mashed potatoes and a green veggie on the side. Pure comfort food from simple ingredients! This is sure to be your families new favorite recipe!
My recipe is a bit different than some you’ll find out there in that the gravy doesn’t contain tomato sauce, or tomato paste or bell peppers. However, from the ingredient list below you will be able to make a comforting meal with a few simple ingredients!
Gather these ingredients
Swiss Steak makes the perfect Sunday dinner, but honestly this recipe is so easy you don’t need to save it for special occasions! Also, by using a tougher cut of meat and tenderizing them, this recipe is budget friendly.
How to make Swiss Steak
- Cut tenderized steak into 6 portions. Sprinkle with half of the season salt and set aside.
- In a shallow dish or on a plate toss flour and remaining season salt together.
- Dredge steaks in seasoned flour and set aside on a clean plate. *reserve flour for gravy
- Melt 1/4 cup butter in a large skillet, over medium high heat, when butter is melted and just starting to brown add steaks to the pan. You may need to do this in shifts, three at a time, you do not want to crowd the pan. Fry steaks for 3 minutes on each side. Remove to plate and finish remaining steaks until they have all been browned and partially cooked.
- Add remaining 1/4 cup butter to pan, allow to melt, add onions and mushrooms to pan. Saute over medium heat for 5 minutes. Add bouillon ( I prefer Better than Bouillon brand) , stir into onions and mushrooms. Add plenty of fresh ground black pepper.
- Sprinkle 2 tablespoons of the reserved flour over onions and mushrooms in the pan. This will look like a sticky paste, give the flour a few minutes to cook, and continue to move vegetables around in the pan.
- At this point add beef broth, whisk until smooth, try to scrape up browned bits from the bottom of the pan.
- Add steaks and any meat juices that are on the plate back into the pan tucking steaks into the gravy. Turn heat to low. Cooking time of 15 minutes.
This easy Swiss Steak recipe is a comforting meal, with rich flavor, and not alot of effort! Making it the perfect main dish.
Equipment you will need
- Large skillet with a lid, 12 inch cast iron skillet is what I use, or dutch oven.
- whisk, this one is my favorite for gravys, sauces, and whipping up eggs
- tongs, or spatula for turning steak over in pan
Easy one pan Swiss steak recipe makes the perfect family dinner. This recipe was a regular member of my moms dinner rotation when I was growing up. Its rich comforting flavor earns it perfect family dinner marks. The leftovers are even better the next day, which is a good thing if you have a busy schedule and your family will eat leftovers.
FAQ
- Can I make this ahead of time? Yes for sure! If you want to get a jump on dinner make recipe and transfer to a crock pot, select keep warm setting. Otherwise, allow to cool completely, cover and refrigerate in an airtight container, when ready to reheat, return to skillet, add an additional 1/2 cup of broth or water and turn heat on medium low and cook for approximately 20 minutes, or until heated through.
- What if I can’t find cube steak in my grocery store? You want to look for round steak, or chuck steak. You will need to use a meat mallet to tenderize the round or chuck steak. If you don’t have one of these you can use a fork to poke the steak all over, and then use the end of a rolling pin or an actual hammer to pound the steak to further tenderize the steak. I’d say take out your aggression on it, but you actually don’t want to make hamburger out of your steak! Go easy!
- I can’t find Better Than Bouillon in my grocery store, what should I use? No sweat! You can use a bouillon cube. I would dissolve it in some of the broth before adding it to the recipe.
- Can I use ground beef instead of steak? Yes, you can! My mom used to make this recipe with hamburger patties on occasion. Try to use the leanest ground beef you can find, and press it into an oval shape about 1 inch thick.
- If you have any other questions please don’t hesitate to email me or connect with me in the comment section. I am happy to help you get dinner on the table!
Wondering why they call it Swiss Streak, is this a common dish for the Swiss? Hold on I’m going to googliscious this factoid. It’s a mystery. I could not find any reliable information on where Swiss Steak got its name. Wikipedia did say that in Switzerland this same dish would be called Roast Mincemeat or Braten Hackfleisch. I have also heard it called Salisbury steak or smothered steak, I think this may be a regional thing. So there you have it! Senseless information served up with delicious comfort food.
- You cannot go wrong serving Swiss Steak with mashed potatoes. In fact this is my top choice.
- My second choice of potato would be Crunch Smashed Potatoes. Not only are these potatoes great with your Swiss Steak, but the leftovers (if there are any) are perfect as breakfast potatoes!
- Wide Egg Noodles are also delicious along side Swiss Steak.
- Of course a green vegetable such as asparagus, green beans, or peas are always a good idea.
Thanks for stopping by! Please print this recipe, rate it, like it, share it! It really helps me continue to provide you with quality content! I appreciate you! XOX Sheila
Swiss Steak
Ingredients
- 2 1/2-3 pounds tenderized Round Steak or Cube Steak chuck steak or even lean ground beef can be used
- 1 teaspoon Lawrys Season Salt
- 1/2 cup All Purpose Flour
- 1 stick Butter
- 1 medium Sweet Onion sliced
- 8 ounces White Button Mushrooms cleaned and sliced
- 2 teaspoons Better Than Bouillon vegetable or beef
- 2 cups Beef Stock or Broth
- fresh ground black pepper to your taste
Instructions
- Cut steak into 4-6 portions, sprinkle with 1/2 teaspoon Lawrys Season Salt, set aside. Toss flour with remaining 1/2 teaspoon Lawrys, dredge steaks in flour, return to plate. **reserve 2 tablespoons of leftover flour for gravy**
- Melt 1/2 stick butter in large skillet, when butter is bubbling and starting to brown add steaks to pan. Cook for 3 minutes on each side, making sure pan is hot enough to give steaks a nice crisp layer on outside. Remove steaks to a clean plate.
- Add second 1/2 stick of butter to hot pan, add in sliced onions and mushrooms, sauté for 5 minutes, over medium high heat. Add bouillon, stir into vegetables, continue to cook for a minute longer.
- Sprinkle reserved flour over mushrooms and onions and move around in pan allowing flour to form a paste and start to bubble up with vegetables. Pour in beef stock. Stir until smooth.
- Return steaks to pan, pushing down into gravy. Cook over low heat for 15 minutes turning steaks over once in gravy.
Everything was great except for the meat. I used cubed steak, but 30 minutes were not enough to tenderize it. My mother always baked it. Next time I make it, the meat will need to be baked. Gravy and vegetables were perfect.
Eve,
Sorry to hear that the meat did not get tender on the stove. I’m glad that you like the flavor. Appreciate your input! Thanks, Sheila
We really enjoyed this meal. We made it with peas and garlic bread. And will make again.
Nancy,
Thank you for taking the time to let me know! I am so happy your family liked this recipe.
Best, Sheila
This is how my Mother made Swiss Steak, except she used round steak and cooked the meat for hours until tender, then thickened the gravy. I was surprised as an adult to see recipes that were tomato based.
Ginny, If you make this recipe I would really appreciate you rating it in the recipe card. Thanks for taking the time to comment. XO Sheila
Same!!! My mom called the gravy based, Swiss Steak, and she used a tenderized round cut, cooked it for a long time, and served over mashed. She also made “Salisbury” steak (also a round cut), which was tomato based with green peppers and served over rice.
Thanks for taking the time to comment. If you make this recipe and love it as much as we do will you please take the time to rate it in the recipe card? Thanks again!! Sheila
We get a 1/4 of a beef and I never know what to do with this cut. I liked this a lot with mashed potatoes! I’m not a fan of the ketchup Swiss steak recipe I usually use. Too funky!
Sarah, Thanks for taking the time to comment! appreciate your giving this recipe all the stars. Best, Sheila
never had swiss steak with a tomato based sauce until I left home. beef sauce is the best. this recipe rocks
Dan, Thanks for your encouraging word! I so glad you love this recipe. Thanks for taking time to use my site. I know there are many out there and it means a lot that you chose E2g! Happy New Year, Sheila
This is salsbury steak. Swiss steak is tomato based.
We called this recipe Swiss Steak. I have also had other comment that they also grew up eating Swiss Steak with out tomato paste. It would be very helpful if you would rate the recipe on taste, texture, ease of instructions, any extra details you can give us on taste and preparation would be super helpful! Thank you.
Grew up with no tomato in Swiss Steak and Salisbury Steak is made out of Hamburg Patties. I want green pepper in mine also. Haven’t made in years because my son and husband didn’t want the green peppers and I did. Ready to make for myself now.
My mother always made her Swiss Steak with a brown sauce and it was fantastic. It had so much flavor. Years later when I decided to make this dish, I was surprised to see recipes with a tomato sauce. This recipe is the way to go.
Thanks Craig. If you have time could you give this recipe 5stars in the recipe card? Appreciate it!
Thank you for this recipe. My mom made Swiss steak with Dawns mushroom sauce, which you can’t find any more. Like another posted don’t like the tomato recipes. But this recipe is so much better because it’s not made from soups or sauces! Love
Jody, thank you for taking the time to leave a comment. So glad that you love this recipe as much as we do! Enjoy, Sheila
The best recipe! I don’t like the one’s with tomato in. Very tasty, we had enough leftover, that I froze the leftovers and it was just as good the second time around.
Deb, I am so glad you loved it!! Thanks so much for taking the time to let me know.
This is really good. My. Picky 16 year old ate 3 of the steaks. Instead of fresh mushrooms I used canned and I used chicken broth. It was still really great! Another easy recipe to put in my recipe list. Thanks!
You are right about needing comfort food this fall. I try to ignore the national circus. I have been looking for a recipe as I grew up on kind of food and I can’t wait to share it with my kids. Thank you for posting this as sounds just like my moms.
Awe… I totally understand. I hope you love this as much as the recipe you grew up with! Peace <3 Sheila
Perfectly delicious! My mom would make this in the cast iron skillet and we all but licked our plates to get every drop of it! Thanks for sharing.
Wishes for tasty dishes, Linda
Yes this is definitely a plate licker! 🙂
I will have to try this, I have made swiss steak or salisbury steak often over the years mostly using cream soups. My ultimate comfort food is chicken and dumplings, still trying to find a perfect healthy version.
Chicken and Dumplings is another recipe that my mom made often and I need to make more! MMMmm so good!