Mushroom-smothered Swiss Steak

"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."
photo by Wildflour photo by Wildflour
photo by Wildflour
photo by Wildflour photo by Wildflour
Ready In:




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

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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.
  3. Comfort food at it's best and easy to make too. The only thing i added was a dash of worcestershire sauce
  4. This is simple and easy to prepare with excellent results. I did cut the meat up into large chunks rather than leave it as a steak. I also only had beef bouillon, but it was still quite flavorful. (I did brown the meat quite a lot to get the maximum flavor.) I had to leave it in the oven quite a long time (at a lower heat) and the gravy evaporated a lot, but what was left was wonderful. I'm sure the beef stock would have made it even better. Maybe a splash of Worcestershire or other flavor enhancer would have been good too. This is a keeper!
  5. YUM! I did this over frozen hamburger patties to have a homemade dinner and loved the sauce before it ever went on the meat. I'm with the others saying to use more seasoning, though. I used 2 boullion cubes with 1 1/2 cups water.


  1. Absolutely wonderful! The only problem I had was that an hour and a half was a bit too long for it to cook, I think it would have been fine with about an hour and fifteen minutes. Instead of using the beef stock, I subbed one can of beef broth and 2 tbs. corn starch. I also added minced garlic, Herbs de Providence, and Oregano, and skipped the salt. I will definitely make this again!



Find More Recipes