"swiss" Round Steak With Onion Gravy

"We always called this "Salisbury Steak", but it does not have tomatoes. Comfort food at it's best..."
 
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photo by jessymroberts photo by jessymroberts
photo by jessymroberts
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by slickchick photo by slickchick
photo by Mika G. photo by Mika G.
photo by  Pamela photo by  Pamela
Ready In:
2hrs 30mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Cut round steak into 6 serving size pieces.
  • On a cutting board, dredge pieces with flour, salt and pepper.
  • Pound flour into the meat with a meat mallet.
  • Turn pieces, dredge, and pound until they can't hold any more flour.
  • (This can be a messy process, so be warned!).
  • In a large non-stick skillet, heat oil and brown steak pieces on both sides.
  • Place in a covered casserole.
  • Add onions and garlic to the skillet.
  • Saute until onions are limp (5 minutes).
  • Place onions and garlic over steak pieces in casserole dish.
  • Add enough beef broth to barely cover meat.
  • The flour from the meat will thicken the broth as it bakes and will make its own gravy.
  • Bake at 300F for 2 hours or until fork-tender.
  • Serve over noodles or mashed potatoes.

Questions & Replies

  1. would it be good without the onions
     
  2. Can this recipe be used for venison steaks? Is there any additional prep work?
     
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Reviews

  1. This is so easy, and tastes so good!! I have made it several times, and have done it in the slow cooker using slightly less liquid. I has turned out excellent every time. We serve it over buttered egg noodles. This time, I'm trying it with mushrooms, per the request of my husband. I'm sure it will be great. I use gallon size freezer bags to contain the flour mess during the pounding process, which has worked well to keep the mess down. I love this dish!! Thanks for posting it!!!
     
  2. Delish! We don't care for tomato in our swiss steak-this was fantastic! Easy, tasty, and what's not to love about fall apart delish beefy beef? Thanks for posting-a keeper!
     
  3. Yummy! Two thumbs up from kids & parents! I was out of onions, so covered the meat with cream of onion soup instead. Smelled great baking & tasted even better.
     
  4. I tried this today and it came out great. I pounded the steak first, seasoned it with Goya Adobo seasoned salt and onion powder, i also added both to the flour. I wasn't sure if it was to cook covered or uncovered so I cooked it uncovered. I noticed that the "gravy" was almost all dried up and gummy after an hour of cooking. I took the steak out, added more water and used a hand blender made gravy and cooked for an additional hour. Came out great! Next time I'll cover the pan to ensure the liquid doesn't evaporate too quickly.
     
  5. This was so good....reminded me of what my Mom cooked when I was little. Thanks:)
     
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Tweaks

  1. Yummy! Two thumbs up from kids & parents! I was out of onions, so covered the meat with cream of onion soup instead. Smelled great baking & tasted even better.
     

RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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