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Swiss Steak

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine swiss
Servings 4


  • 2 1/2-3 pounds tenderized Round Steak or Swiss Steak
  • 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


  • 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.


Serve with mashed potatoes and a green vegetable.
Keyword swiss steak recipe