Swiss Steak With Mushrooms, Onions, & Gravy

Recipe by CarrolJ
READY IN: 1hr 30mins


  • 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 12
    cups flour
  • 1 12
    teaspoons salt
  • 12 - 1
    teaspoon black pepper (according to taste desired)
  • 14 - 12
    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.