Swiss Steak With Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/3/22
Sliced mushrooms

 

Candice Bell/Getty Images 
Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
326 Calories
17g Fat
8g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 326
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 33%
Cholesterol 112mg 37%
Sodium 324mg 14%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 37g
Vitamin C 2mg 9%
Calcium 16mg 1%
Iron 4mg 22%
Potassium 460mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Swiss steak made with round steak and fresh mushrooms is hearty and savory—perfect for a cozy family dinner. Also called smothered steak in the southern U.S., you can serve it with tossed salad and some mashed potatoes or egg noodles to sop up all of that delicious sauce.

Ingredients

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 6 to 8 ounces mushrooms, sliced

  • 2 tablespoons finely chopped onion

  • 1/3 cup all-purpose flour

  • 1 1/2 pounds boneless round steak, 3/4- to 1-inch thick

  • 1 cup beef broth

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. In a large heavy skillet over medium heat, heat olive oil, and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside.

  2. Cut round steak into serving-size portions. Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side.

  3. Once the meat is browned, add the beef broth, onions, and mushrooms, and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out, and add a little water if needed.

  4. Taste, and add salt and pepper if needed. Serve Swiss steak with pan drippings.

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