Swiss Round Steak with Onion Gravy
Savor the comforting flavors of Swiss Round Steak with Onion Gravy, a hearty and classic dish perfect for any family dinner or special occasion. Tenderized round steak is seasoned, lightly dredged in paprika-spiced flour, and seared to perfection before being smothered in a rich, savory onion gravy. Slow-baked with Worcestershire-spiked broth, the steak becomes melt-in-your-mouth tender, while the caramelized onions infuse the dish with deep, slow-cooked flavor. Finish with a touch of thickened gravy and a sprinkle of fresh parsley for a stunning presentation. Serve this soul-warming meal over a bed of creamy mashed potatoes, fluffy rice, or buttery egg noodles for a truly satisfying dining experience. Whether for Sunday supper or a cozy weeknight, this oven-baked steak recipe promises comfort with every bite!
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Recipe Information
Ingredients
- 2 pounds round steak
- 0.5 cups all-purpose flour
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cups beef broth
- 1 tablespoons Worcestershire sauce
- 2 teaspoons cornstarch
- 3 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 325°F (165°C).
Trim excess fat from the round steak and cut it into 4 equal portions.
In a shallow dish, combine the flour, paprika, salt, and black pepper. Dredge each steak piece in the flour mixture, coating both sides, and shake off any excess flour. Set aside the remaining flour mixture for later use.
In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the steak and sear for 2-3 minutes per side, or until browned. Remove the steak from the skillet and set aside.
Add the sliced onions to the skillet and sauté for 5-7 minutes, or until softened and lightly golden.
Stir in the reserved flour mixture and cook for 1 minute to remove the raw flour taste.
Gradually add the beef broth, stirring constantly, until the mixture thickens slightly into a gravy.
Stir in the Worcestershire sauce, and return the steak to the skillet, nestling it into the gravy and onions.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 1 hour and 15 minutes, or until the steak is tender.
In a small bowl, mix the cornstarch with the water to create a slurry. Remove the skillet from the oven and place it back on the stove over medium heat. Stir in the slurry to further thicken the gravy, cooking for 2-3 minutes.
Taste the gravy and adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh parsley, if desired, and serve hot alongside mashed potatoes, rice, or buttered egg noodles.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7836 mg | 341% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.7 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 4882 mg | 104% | |
*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.
