Fork-Tender Swiss Steak with Onion Gravy

by HomeCooking
Prep: 30m
Cook: 2h 15m
beef
Fork-Tender Swiss Steak with Onion Gravy - Image

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Ingredients
Servings:8
1/2cupall-purpose flour
salt
black pepper
2lbbeef round steak
2tbspcanola oil
1onion
2cupwater
2tbspworcestershire sauce
1 1/4cupbeef broth
Nutrition Facts

Per serving

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Instructions
  1. 1

    Season and tenderize the steak

    Preheat your oven to 325°F. In a shallow dish, stir together 1/4 cup of the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Give the steak pieces a good pounding with a meat mallet to tenderize them, then dredge each piece in the flour mixture, tossing to coat.

  1. 2

    Brown the steak and build the braise

    Heat the canola oil in an ovenproof Dutch oven over medium-high heat. Brown the steak pieces on both sides, then layer the thinly sliced onion between the pieces of meat. Pour in the water and Worcestershire sauce.

  2. 3

    Bake until fork-tender

    Cover the pot and bake for 2 to 2 1/2 hours, until the meat is fork-tender. Transfer the steak to a serving platter and keep it warm.

  3. 4

    Make the gravy

    In a small bowl, whisk the remaining 1/4 cup flour with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the beef broth until smooth. Stir this into the pan juices left in the Dutch oven. Bring to a boil over medium heat and cook, stirring, about 2 minutes until thickened. Spoon the gravy over the steak and serve with noodles or mashed potatoes.

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Fork-Tender Swiss Steak with Onion Gravy

Created by: HomeCooking

Prep Time: 30m
Cook Time: 2h 15m
Servings: 8

Ingredients

  • 1/2 cup all-purpose flour
  • salt
  • black pepper
  • 2 lb beef round steak
  • 2 tbsp canola oil
  • 1 onion
  • 2 cup water
  • 2 tbsp worcestershire sauce
  • 1 1/4 cup beef broth

Instructions

  1. Season and tenderize the steakPreheat your oven to 325°F. In a shallow dish, stir together 1/4 cup of the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Give the steak pieces a good pounding with a meat mallet to tenderize them, then dredge each piece in the flour mixture, tossing to coat.
  2. Brown the steak and build the braiseHeat the canola oil in an ovenproof Dutch oven over medium-high heat. Brown the steak pieces on both sides, then layer the thinly sliced onion between the pieces of meat. Pour in the water and Worcestershire sauce.
  3. Bake until fork-tenderCover the pot and bake for 2 to 2 1/2 hours, until the meat is fork-tender. Transfer the steak to a serving platter and keep it warm.
  4. Make the gravyIn a small bowl, whisk the remaining 1/4 cup flour with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the beef broth until smooth. Stir this into the pan juices left in the Dutch oven. Bring to a boil over medium heat and cook, stirring, about 2 minutes until thickened. Spoon the gravy over the steak and serve with noodles or mashed potatoes.

Notes & Tips

This is the kind of supper my grandma made when she wanted everybody back at the table for seconds. Round steak isn't the prettiest cut in the case, but low and slow in the oven with onions and a splash of Worcestershire turns it fork-tender every single time — no fancy equipment needed, just a good Dutch oven and a little patience. Don't rush the bake; that long, slow stretch is what breaks the toughness down into something you can cut with a spoon. Spoon that gravy on generous, ladle it over mashed potatoes, and you've got a real Sunday dinner any night of the week.