Mushroom Smothered Swiss Steak
Indulge in the comforting flavors of Mushroom Smothered Swiss Steak, a hearty, slow-simmered dish that's perfect for cozy dinners. Tenderized beef round steak is dredged in a seasoned flour mixture and seared to golden perfection before being nestled into a rich, savory gravy made with sautéed onions, garlic, and earthy mushrooms. Simmered low and slow in beef broth and a touch of Worcestershire sauce, the result is melt-in-your-mouth steak enveloped in a deeply flavorful mushroom sauce. Serve this classic dish over creamy mashed potatoes, fluffy rice, or buttery egg noodles, and garnish with fresh parsley for a pop of color and freshness. With its tender texture and robust taste, this Swiss steak recipe is a comforting crowd-pleaser that transforms simple ingredients into a restaurant-worthy meal. Perfect for family dinners or weekend comfort food, it delivers rich flavors and satisfying warmth in every bite.
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Recipe Information
Ingredients
- 2 pounds beef round steak
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion
- 3 garlic cloves
- 2 cups button mushrooms
- 2 cups beef broth
- 1 tablespoon worcestershire sauce
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the beef round steak and cut it into 4 evenly sized portions. Using a meat mallet, pound the steaks until tender and about 1/2 inch thick.
In a shallow bowl, mix the flour, salt, pepper, and paprika together. Dredge each steak in the mixture, coating completely, and shake off any excess flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the steaks on both sides until golden, about 3-4 minutes per side. Do this in batches if necessary to avoid overcrowding. Remove the steaks and set them aside.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and the butter. Once melted, add the onion, sliced thinly, and sauté until softened, about 5 minutes.
Add the minced garlic and mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and start to brown.
Pour in the beef broth and Worcestershire sauce, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Let the mixture come to a gentle simmer.
Return the browned steaks to the skillet, submerging them in the mushroom and onion gravy. Reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the meat is fork-tender.
Taste the gravy and adjust seasoning with more salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot over mashed potatoes, rice, or egg noodles for a complete meal.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1499 mg | 32% | |
*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.
