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So-Tender Swiss Steak

This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. —Linda McGinty, Parma, Ohio
  • Total Time
    Prep: 30 min. Bake: 2 hours
  • Makes
    8 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds beef top round steak, cut into serving-size pieces
  • 2 tablespoons canola oil
  • 1 medium onion, thinly sliced
  • 2 cups water
  • 2 tablespoons Worcestershire sauce
  • GRAVY:
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups beef broth or water
  • Hot cooked noodles or mashed potatoes, optional

Directions

  • Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat.
  • In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
  • Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
  • In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts
1 each: 213 calories, 7g fat (2g saturated fat), 64mg cholesterol, 424mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 27g protein.