This homestyle Swiss steak with mushroom sauce is so good. Tender steak with a savory sauce.
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Fork Tender Swiss Steak Recipe
This fork-tender swiss steak with rich gravy sauce is often requested from my family. I learned how to make this years ago at a local restaurant. It is their go-to recipe for many banquets. Therefore, I have had a lot of practice in making it. Thank goodness, this is easy and delicious. It is one of those recipes you can take pride in; knowing family and guests will love this scrumptious and hearty meal.
Use Cheaper Cuts of Meat in a Delicious Meal
The normally chewy and tough cuts of meat; like a round steak can be turned into flavorful tenderness. This is done by pounding the meat with a mallet, seasoning with flour and pre-frying. Then simmering in a delicious sauce for a few hours. This is an easy recipe to make too. If you are a frugal person, this one is for you. It is a great way to use cheaper cuts of meat. But, you don’t have to be going for frugality to make this recipe over and over again. If your family is like mine, they will ask for it.
Skillet or Crock Pot
I like to make mine in a cast iron skillet, but you might choose to finish yours off with a crock pot. Either way, will work just fine. When I provide the directions, I will make sure to mention both methods. Sometimes, I will finish the meat off in the crock pot if I will not be able to pay attention to the pan cooking. However, I always prep the meat and brown it in the skillet. The pounding helps break up the tougher cuts of meat and the browning helps lock in the flavor.
This is great paired with egg noodles or mashed potatoes. Here is a great recipe for mashed potatoes-pour this gravy over the potatoes and the meat and it is unbelievably good. It is hard not to go back for seconds and just keep eating.
Homestyle Swiss Steak with Mushroom Sauce
- 4 Lbs. Beef Round Steak
- 8 Tbs. Vegetable Oil Oil might be more or less depending on how much flour get on your meat. More flour=more oil.
- 1/2 Cup flour
- salt to taste
- Pepper to taste
- 14.5 Oz. Beef Broth
- 22.6 Oz. cream of mushroom soup
- 8 Oz. Sliced Mushrooms use 2 4 oz. cans or 2 containers of fresh sliced
- 2 Tbls. rice vinegar
- 1 Tbls. Minced garlic
- 1 Tbls. Soy sauce
- Pound the meat with a mallet to help tenderize the meat.
- The next step is to coat the meat with flour. However, I like to add the salt and pepper to the flour and mix it in a good sized bowl-less mess. Then I go ahead and coat the meat in the flour. Make sure to tap off the excess.
- Add a couple of tablespoons of the oil to the skillet and fry the meat on both sides until lightly browned. I only cook a few pieces at a time adding oil as needed.
- If I am going to make this in the skillet, once I remove the last pieces of meat, I add the beef broth, cream of mushroom soup, sliced mushrooms, rice vinegar, minced garlic, and soy sauce. Mix the ingredients together. If I am going to finish off in a crock pot, I would add the sauce ingredients in the crock pot and mix together.
- Once the sauce is in your preferred container, put the meat in.
- If finishing off in the skillet, cook 45-60 minutes on medium-low heat. Until the meat is tender.
If finishing off in the crock pot, cook 2 hours on high. Until the meat is tender.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.