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.
- 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.
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- 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
- 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.