Mushroom-smothered Swiss Steak

Total Time
2hrs
Prep 15 mins
Cook 1 hr 45 mins

A great way to use inexpensive round steak. The mushroom gravy is delicious with mashed potatoes. The recipe is an old one from Jean Anderson's Grass Roots Cookbook. I've been making it since before my kids were born.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F (180 C).
  2. In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
  3. Transfer to a plate and keep warm.
  4. In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
  5. Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
  6. Place the steak back in the skillet.
  7. Turn and spoon some of the mushroom sauce over the steak.
  8. Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.
Most Helpful

Yummy! I've made this recipe several times. Great for mushroom lovers. I follow this recipe very closely. Use crimini mushrooms--love their flavor; use a bit more beef stock (about 1 1/2 C.) and some garlic powder or finely chopped garlic. Also add some sliced carrots once in awhile. (Depending on how thin you slice the carrots--don't put them in right away or they will overcook). It makes such a nice gravy for noodles or mashed potatoes. Thanks PanNan!

LoveThatDish! March 04, 2010

Really simple and quite yummy. I didn't have beef stock so used beef bouillon instead and then decided it did not have enough flavour so added 2 tbsp onion soup mix to correct it. That helped. Next time I will experiment with adding different spices. This would be great finished up in the crock pot too. Served over creamy mashed potatoes - yum. Thx PanNan.

mums the word May 14, 2008

Comfort food at it's best and easy to make too. The only thing i added was a dash of worcestershire sauce

lindaversluis October 18, 2015