Swiss Steak


Fork tender, seasoned perfectly, smothered in its own gravy and absolutely delicious! Swiss Steak with bits of carrot, celery and onion that cook on top of the stove. Serve it with mashed potatoes and a vegetable and you will have a fabulous meal! Both the grandkids cleaned their plates and my 3 year old grandson asked for two pieces of steak!

Source: Judy Gerlach – My Mom!





Rub all of the round steak with the garlic.



Sprinkle the steak with the seasoned salt and pepper.



Sprinkle 7 Tbsp of flour on both sides of the steak.

Pound the meat with a meat tenderizer.



In a heavy skillet over medium heat, melt the

shortening and cook the onions in the oil.



Remove the onions to a plate.



Brown the meat on both sides in the shortening.



Place the meat on a plate.



Remove any excess shortening and pour the beef broth into the pot .

Deglaze the bottom of the pot by scraping all of the

meat pieces from the bottom of the pot.

Place the onions and round steak into the beef broth.



Add the celery, carrots and herbs.

Bring to a boil, reduce heat to a simmer and cook for 2-1/2 hours with a lid.



Remove all of the ingredients to a plate and keep warm. Thicken the beef

broth by whisking in the 2 Tbsp of flour, adding more if necessary.

Cook over medium heat until hot, bubbly and thick then serve.


Swiss Steak

  • Difficulty: intermediate
  • Print



  • 3# of round steak
  • 1 clove garlic, sliced in half
  • 1 tsp seasoned salt
  • 1/2 tsp pepper
  • 9 Tbsp. all-purpose flour, separated
  • 2 whole onions, sliced thin (use 3 if you love onion)
  • 6 Tbsp. shortening
  • 3-1/2 cups beef broth
  • 1 medium stalk celery, diced small
  • 1 medium carrot, peeled and diced small
  • 1/2 tsp dried tarragon or 1-1/2 tsp fresh
  • 1/2 tsp dried thyme or 1-1/2 tsp fresh
  • 1/2 tsp dried chives or 1-1/2 tsp fresh chives


  1. Cut the round steak into serving size pieces, discarding any bones, fat and gristly parts.
  2. Rub the garlic over the steak pieces.
  3. Sprinkle the steak pieces with the seasoned salt and pepper.
  4. Sprinkle 3-1/2 Tbsp. flour on each side of the steak pieces. Using a meat tenderizer, pound the steak pieces on both sides.
  5. In a heavy pot over medium heat melt the shortening and cook the onions. Remove the onions to a plate and set aside.
  6. Brown both sides of the steak in the shortening. Remove the steak to a plate and set aside.
  7. Add the broth to the pot and bring to a boil deglazing the bottom by scraping all the pieces that are stuck off of the bottom of the pot.
  8. Once there is nothing left on the bottom of the pot, add the onions and meat back into the pot. Add the carrots, celery and herbs.
  9. Bring to a boil, reduce to a simmer and cover. Simmer for 2-1/2 hours.
  10. Remove all of the food from the broth and cover to keep warm. Turn burner to medium heat.
  11. Using the remaining 2 Tbsp. of flour, whisk it into the broth until thick and bubbly to make a gravy. If it is not thick enough add even more flour a little at a time.
  12. Once the gravy is hot, bubbly and thick go ahead and serve.



Categories: Marinades/Gravy, Steak


  1. A childhood favorite and wonderful cold-weather meal. Your recipe is spot on. It always amuses me that when I ask for round steak, I am usually offered an eye of round. My response is always, “No, I want to use it for Swiss steak,” which they’ve never heard of. I have made it in my All-Clad slow cooker with good results, by the way.

    Liked by 1 person

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