Ultimate Fork-Tender Swiss Steak with Savory Gravy
This one-pan Ultimate Fork-Tender Swiss Steak recipe combines the rich flavors of beef and tomatoes with aromatic herbs for a comforting dish that’s perfect for cold evenings. Starting on the stovetop and finishing in the oven, this meal effortlessly transforms tough cuts of round steak into a tender delight, easily sliced with a fork. The delicious gravy pairs beautifully with creamy mashed potatoes or satisfying egg noodles, making it a favorite for family dinners. Perfect for serving 6-8, this hearty meal will leave everyone wanting seconds.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Round steak
2 lbs (Cut into serving-sized pieces)
Flour
1/2 cup (For coating the steak)
Salt
1/2 teaspoon (To season the flour)
Pepper
1/2 teaspoon (To season the flour)
Garlic powder
1 teaspoon (To season the dish)
Onion
1 cup (Chopped)
Mushrooms
2 (4 ounce) cans (Drained)
Italian-style diced tomatoes
2 (15 ounce) cans (With liquid)
Worcestershire sauce
2 tablespoons (For flavor)
Italian seasoning
1 tablespoon (For flavor)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large, oven-proof non-stick skillet, spray with cooking spray and heat over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3
In a large paper bag, combine flour, salt, pepper, and garlic powder. Add the round steak pieces to the bag, seal, and shake until the meat is evenly coated with the flour mixture.
4
Carefully place the coated steak pieces in the skillet with the sautéed onions. Brown the meat for about 3 to 4 minutes on each side, or until just starting to achieve a golden color.
5
Once the meat is browned, gently layer the drained mushrooms, diced tomatoes, Worcestershire sauce, additional garlic powder, and Italian seasoning over the steak and onions. Make sure to sprinkle the seasoning evenly over the ingredients. Do not stir.
6
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 1 hour, or until the steak is very tender, checking occasionally to ensure it doesn't dry out.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of meat for Swiss Steak?
Round steak is the traditional choice for this recipe as it becomes incredibly tender during the slow-braising process.
How do I make the steak fork-tender?
The key is to brown the meat first and then bake it in the oven with the tomato mixture for at least an hour to break down the tough fibers.
Can I use fresh mushrooms instead of canned?
Yes, you can substitute 8 ounces of fresh sliced mushrooms; just sauté them with the onions before browning the meat.
What should I serve with Swiss Steak?
This dish pairs perfectly with creamy mashed potatoes, egg noodles, or even steamed rice to soak up the savory gravy.
What is the purpose of dredging the meat in flour?
The flour coating helps to brown the meat and acts as a thickening agent for the gravy as the steak braises.
How do I prevent the flour dredging from being messy?
Use the paper bag method mentioned in the instructions: place the flour and seasonings in a bag, add meat, and shake to coat evenly.
Can I make this recipe in a slow cooker?
Yes, after browning the meat and onions, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) for the best results.
How long does it take to bake?
The steak typically needs about 1 hour in the oven to reach maximum tenderness.
Is this recipe gluten-free?
As written, it contains flour. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch.
Can I use a Dutch oven for this recipe?
Absolutely, a Dutch oven is perfect for this one-pan meal as it can go from the stovetop directly into the oven.
Do I need to drain the canned tomatoes?
No, do not drain the tomatoes; the liquid is essential for creating the rich, savory gravy.
What if I do not have Italian seasoning?
You can make your own by mixing equal parts dried oregano, basil, and rosemary.
Can I substitute the onion?
If you do not have fresh onion, you can use 1 tablespoon of onion powder, though fresh provides better texture.
How many servings does this recipe provide?
This recipe is designed to serve between 6 and 8 people.
Can I use garlic cloves instead of garlic powder?
Yes, substitute 1 teaspoon of garlic powder with 3 cloves of minced fresh garlic and sauté them with the onions.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can Swiss Steak be frozen?
Yes, this dish freezes very well. Store it in a freezer-safe container for up to 3 months.
What if I do not have an oven-proof skillet?
Brown the meat and onions in a regular skillet, then transfer everything to a 9x13 inch baking dish, cover with foil, and bake.
Why use Worcestershire sauce?
Worcestershire sauce adds a deep umami flavor that enhances the richness of the beef and tomato gravy.
Can I add other vegetables?
Yes, sliced bell peppers or carrots are excellent additions that complement the flavors of Swiss Steak.
Is round steak the same as cube steak?
Cube steak is often made from round steak that has been mechanically tenderized. You can use cube steak for an even faster cooking time.
How do I reheat Swiss Steak?
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if the gravy is too thick.
Do I need to stir the ingredients before putting them in the oven?
The recipe suggests layering the ingredients and not stirring to allow the meat to braise properly underneath the vegetables.
What makes this 'Ultimate' Swiss Steak?
The combination of browning the meat, the specific herb blend, and the one-pan cooking method creates superior flavor and tenderness.
Can I use fresh tomatoes?
Yes, use about 3 cups of diced fresh tomatoes, but you may need to add a half cup of beef broth to compensate for the canned liquid.
How do I know when the steak is done?
The steak is ready when it can be easily cut or shredded with just a fork.
Can I skip the browning step?
It is highly recommended not to skip browning, as it develops the deep beefy flavor and helps seal in the juices.
Does this recipe work with chuck roast?
Yes, chuck roast can be used if sliced into steaks; it has a higher fat content which makes it very flavorful.
Is this a budget-friendly meal?
Yes, round steak is typically an affordable cut, and the rest of the ingredients are common pantry staples.