Prep 30 mins
Cook 1 hr
It is a variation of the dish which my mother made all my life and which I have continued to make my entire marriage. Since there are so few Swiss Steak recipes here with gravy I decided to share this one.
- 1 large round steak, about 1/2 inch thick
- 1 (2 ounce) can mushrooms, with liquid
- 1 large onion, sliced
- water, as indicated in instructions
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons salt
- 1⁄2-1 teaspoon black pepper (according to taste desired)
- 1⁄4-1⁄2 cup vegetable oil, for browning the meat
- Cut meat into 6-8 large sized pieces (meat will shrink).
- Mix the flour, salt, and pepper in a medium sized dish.
- In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
- Dredge meat in the flour mixture well on both sides.
- Brown the meat in the oil well on both sides.
- There should be enough room in the skillet to brown all the meat at once.
- Turn the heat down to medium low.
- Pour the mushrooms and liquid over the meat.
- Top the mushrooms with the sliced onions.
- Cover and simmer 1 to 1 1/2 hours until the meat is tender.
- NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
- When meat is tender turn off heat and remove meat from pan.
- Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
- Stir well to remove lumps.
- Slowly add to the drippings in the pan.
- Stir constantly over medium heat until thickened.
- If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
- Taste and add more salt, pepper/and or beef flavoring as desired.
- Turn heat down to low and gently slide the meat back into the gravy.
- Heat until the meat is hot again and serve.
- Great with mashed potatoes or steamed rice.
- OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.
This was simple and easy to make! I followed the directions exactly and everything turned out fantastic... the gravy thickened quickly and the steak was as moist and tender as a round steak can get! Make sure you get a BIG round steak for this recipe, it makes loads of gravy. Thanks, Carrol!
An old family favourite for us too! I didn't use all the flour or oil in the recipe, my piece of steak was not that large. I always use fresh mushrooms, just don't like canned; sauteed them first and set aside until the gravy was made. I used beef broth instead of water and simmered the meat until tender, then thickened the mixture and added the mushrooms just before serving. Served with mashed potatoes and carrots.