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Swiss Steak


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  • 2 lbs beef bottom round, trimmed of excess fat
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup all-purpose flour
  • 1 pack McCormick seasoning garlic and herb
  • 4 packs McCormick onion gravy mix
  • 2 large onion
  • 1 cup mushrooms
  • 4 cups beef broth
  • 1/4 cup oil



Step 1

Preheat oven to 325 degrees.

Cut meat into small pieces, about the size of a credit card. Place the flour into a pie pan. Mix in salt and pepper. Dredge the pieces of meat on both sides in the flour mixture.

Add vegetable oil to a large skille set over medium-high heat. Once the oil begins to shimmer, add the meat to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Cut onion into strips. Cut mushroom into pieces. Add meat, onions and mushrooms to a large casserole dish.

Empty 4 gravy packs and 1 seasoning pack into hot skillet and add beef broth. Heat and stir well, scraping bottom of skillet. Add gravy mixture to casserole.

Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.


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