Swiss Steak with Mushroom Gravy is a hearty, old-fashioned dish rooted in American home cooking, particularly popular in the mid-20th century. Traditionally made with affordable cuts of beef like round steak, the meat is tenderized by pounding with flour and slow simmering. This process produces a rich and savory gravy, enhanced here with onions and cream of mushroom soup. It’s a comfort-food staple often served with mashed potatoes or buttered noodles, perfect for family dinners when a filling and flavorful main course is needed. The dish reflects both economy and flavor, turning humble ingredients into a satisfying meal.
Ingredients
- 2 ½ lbs round steak (½ inch thick, top round preferred)
- ½ cup all-purpose flour (divided)
- 2 tsp salt
- 1 onion (medium, sliced)
- 10½ oz condensed cream of mushroom soup (1 can)
- 2 tbsp cooking oil ( or shortenin, for browning)
- ¼ cup water (optional, as needed during cooking)
Instructions
Step 1: Prepare Meat
- Cut steak into serving portions if necessary. Sprinkle both sides with ¼ cup flour and 2 tsp salt. Pound flour into meat using a meat mallet.
Step 2: Brown Steak and Onions
- Heat oil in a heavy skillet. Brown steak pieces on both sides. Add onions while browning to soften and develop flavor.
Step 3: Add Soup and Simmer
- Stir in mushroom soup. Cover skillet lightly with a lid. Reduce heat to low and cook slowly for about 1 hour.
Step 4: Adjust Consistency
- If gravy becomes too thick, add ¼ cup water as needed.
Step 5: Serve
- Transfer steak and gravy to a serving platter. Serve hot with mashed potatoes, rice, or buttered noodles.
Tips
- Use top round for most tenderness; bottom round is more economical but still works well.
- Ask the butcher to cut round steaks about ½ inch thick for best results.
- If gravy gets too thick, add a little water during cooking (as noted on card).
- Add fresh mushrooms for more mushroom flavor and texture.
- Substitute cream of celery or cream of chicken soup for a different flavor profile.
- Serve over mashed potatoes, rice, or egg noodles to take advantage of the gravy.
- For deeper flavor, deglaze skillet with a splash of beef broth before adding soup.
- Make ahead: cooks well and reheats nicely the next day.
- Add garlic or bell peppers with the onions for extra aromatics.
- For slow-cooker adaptation, brown first, then cook on LOW 6 to 8 hours.
Nutrition
Calories: 420kcalCarbohydrates: 12gProtein: 39gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 115mgSodium: 870mgPotassium: 780mgFiber: 1gSugar: 2gVitamin A: 90IUVitamin C: 3mgCalcium: 35mgIron: 3.5mg
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