Swiss Steak Recipe - By Chillitos

 Swiss Steak is formed from beefsteak and served during a sauce. It's often made with a tomato base, but this version uses a beef stock base instead.

swiss steak

I'll be honest, i used to be never really a lover of Swiss steak. At least not the one made with canned tomatoes. It just didn't do anything on behalf of me, you know? I love canned tomatoes, but that particular dish never appealed to me. However, when Recipe Lion asked me to make them some vintage recipes and they told me they wanted me to make a Swiss steak, I thought I would try it with a hint of meat flavor, not tomatoes.

There are also some versions without tomato, but several use cream of mushroom soup. Now I am not totally against cooking with condensed soups. I don't make it too often, but the cream of mushroom soup, while I actually enjoy it in a bowl with some cookies, is not a pretty meal. Have you ever noticed the color? It looks gray. Gray and meat don't mix. It is also absolutely revealing. There's no hiding that you used cream of mushroom soup in the recipe, and my husband hates it. So I had to find something else anyway.

So I modified a combination of the vintage recipes that exist and created my own version. And guess what? We loved it! I used a canned soup, but I used Golden Mushroom along with some beef broth. We enjoyed it so much, I made it twice in two weeks to order.

Swiss steak baked

Swiss Steak is formed from beefsteak and served during a sauce . It's often made with a tomato base, but this version uses a beef stock base instead.

  • Preparation time: 20 minutes
  • Cook time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Servings: 6 6
  • Calories 259


  • 1 1/2 pound round steak 3/4 inch thick
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil divided
  • 1/2 cup sliced onion
  • 1 cup sliced mushrooms
  • 1 3/4 cup beef broth divided
  • 10 ounce can golden mushroom soup


  1. Preheat the oven to 350 degrees F.
  2. Pound the meat with a meat mallet on both sides, just enough to tenderize. Mix salt and pepper with the flour. Dredge the meat in the flour mixture.
  3. Heat the vegetable oil in a large skillet and brown the meat on each side. Remove the meat to a saucepan.
  4. Add another tablespoon of olive oil to the skillet and sauté the onions and mushrooms until tender and lightly browned. Add 1/2 cup of the broth to the skillet to deglaze any bits on the bottom.
  5. In a separate bowl, mix the soup and the remaining broth. Strain the mushrooms that come in the soup and discard them. Add the broth/soup mix to the skillet and bring to a boil. Pour the entire contents of the skillet over the meat in the saucepan.
  6. Bake, covered, for 2 hours. Serve with mashed potatoes and a vegetable.


Serving: 1 4-ounce steak | Calories 259 California | Carbs: 9 Sun 9 | Protein: 28 sun | Fat: 11 sun | Saturated fat: 2 sun | Cholesterol: 73 mg | Sodium: 676 mg | Potassium: 804 mg | Sugar: 1 sun | Vitamin C: 1.3 mg | Calcium:68 mg | Iron: 2.8 mg

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