So-Tender Swiss Steak

So-Tender Swiss Steak

from tasteofhome.com
1 servings

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

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
  • Optional: Hot cooked noodles or mashed potatoes

Directions

  1. 1

    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.

  2. 2

    In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.

  3. 3

    Bake, covered, 2 to 2-1/2 hours or until meat is very tender. Remove meat to a serving platter and keep warm.

  4. 4

    For gravy, 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. If desired, serve steak and gravy with noodles or mashed potatoes.