Mushroom and Onion Smothered Swiss Steak
Transform your dinner table with the savory indulgence of Mushroom and Onion Smothered Swiss Steak, a hearty, comforting dish perfect for any occasion. Tenderized boneless beef round steak is coated in a seasoned flour mixture and seared to golden perfection before being slow-cooked in a rich, velvety mushroom and onion gravy. The blend of beef broth, Worcestershire sauce, and fragrant dried thyme creates deeply satisfying flavors, while a quick cornstarch slurry ensures the gravy achieves its ideal silky texture. Baked to fork-tender perfection and finished with a garnish of fresh parsley, this one-pot meal pairs beautifully with creamy mashed potatoes or fluffy rice. Ready in just over an hour, this oven-braised classic is sure to become a family favorite. Keywords: Swiss steak recipe, mushroom and onion gravy, comfort food, easy beef dinner, oven-braised steak.
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Recipe Information
Ingredients
- 1.5 pounds boneless beef round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 3 tablespoons vegetable oil
- 1 large yellow onion
- 8 ounces white mushrooms
- 2 cups beef broth
- 1 tablespoons Worcestershire sauce
- 0.5 teaspoons dried thyme
- 1 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 325°F (160°C).
Trim the beef steak of excess fat and cut it into 4 equal portions. Use a meat mallet to tenderize the steak by pounding it to about 1/2-inch thickness.
In a shallow dish, mix the flour, salt, black pepper, and garlic powder. Dredge each piece of steak in the flour mixture, ensuring it's evenly coated. Shake off any excess flour.
In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the steaks on both sides in batches (about 2–3 minutes per side), then transfer them to a plate and set aside.
Thinly slice the onion and mushrooms. In the same skillet, add the onion and mushrooms. Cook for 5–7 minutes over medium heat, stirring occasionally, until the onions are softened and the mushrooms are browned.
Pour the beef broth into the skillet, scraping the bottom of the pan to release any browned bits. Stir in the Worcestershire sauce and dried thyme.
Return the browned steaks to the skillet, nestling them into the mushroom-onion mixture. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 1 hour, or until the steak is fork-tender.
While the steak is cooking, mix the cornstarch and water in a small bowl to create a slurry.
Remove the skillet from the oven and return it to the stovetop over medium heat. Carefully remove the steaks and set them aside on a plate.
Stir the cornstarch slurry into the mushroom-onion mixture and cook for 2–3 minutes, or until the gravy has thickened.
Return the steaks to the skillet, spooning the gravy over the top to smother them. Cook for an additional minute to heat through.
Garnish with chopped fresh parsley, if desired, and serve hot with mashed potatoes, rice, or your favorite side.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.7 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3676 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
