clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
swiss steak with mushroom gravy

Swiss Steak

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


  • Author: Moms Who Think
  • Prep Time: 30 Minutes
  • Cook Time: 2 Hours
  • Total Time: 2 Hours, 30 Minutes
  • Yield: 4 Servings 1x


The recipe is not Swiss in origin. Rather, it is named for the process of swissing which is normally performed by smoothing cloth between a set of rollers. The recipe involves the meat being pounded flat, a method that can be likened to that of swissing, hence the name.


  1. 4 beef cubed steaks (4 ounces each)
  2. 1 Tablespoon canola oil
  3. 1 large onion, chopped
  4. 1 celery rib, chopped
  5. 2 garlic cloves, minced
  6. 1 teaspoon salt
  7. ½ teaspoon ground black pepper
  8. 1 can (14½ ounces) stewed tomatoes, chopped
  9. 1 can (8 ounces) tomato sauce
  10. 1 teaspoon beef bouillon granules
  11. 1 Tablespoon cornstarch
  12. 2 Tablespoons cold water


  1. In a large nonstick frying pan, brown cubed steaks on both sides in oil over medium high heat; remove and set aside.
  2. In the same frying pan, sauté the onion, celery and garlic for 3 to 4 minutes or until tender.
  3. Add the tomatoes, tomato sauce and bouillon.
  4. Return steaks to the pan. Bring to a boil.
  5. Reduce heat; cover and simmer for 1¼ to 1¾ hours or until meat is tender.
  6. Combine cornstarch and water, whisking until smooth. Stir into tomato mixture.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American

Keywords: swiss steak in oven, swiss steak with mushroom gravy