Smothered Swiss Steak with Mushrooms
80% authentic · American
A richer, more decadent variation of Swiss steak, featuring tender beef smothered in a creamy mushroom gravy, perfect for a comforting meal.
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Ingredients
- Beef round steak2 lbs
- All-purpose flour3/4 cup
- Butter3 tbsp
- Olive oil1 tbsp
- Onion1 large
- Mushrooms8 oz
- Garlic3 cloves
- Beef broth2.5 cups
- Heavy cream1/2 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut steak into 6-8 portions and pound to tenderize.
- 2
Combine 1/2 cup flour with salt and pepper. Dredge steak pieces.
- 3
Heat olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium-high heat. Brown steak on both sides. Remove and set aside.
- 4
Add remaining 2 tbsp butter to the skillet. Add sliced onion and mushrooms. Sauté until softened and browned.
- 5
Add minced garlic and cook for 1 minute.
- 6
Sprinkle remaining 1/4 cup flour over the vegetables and cook for 1-2 minutes, stirring.
- 7
Gradually whisk in beef broth until smooth. Bring to a simmer.
- 8
Stir in heavy cream. Return steak to the skillet. Ensure steak is mostly submerged in the gravy.
- 9
Cover, reduce heat to low, and simmer for 2 to 2.5 hours, or until steak is very tender.
- 10
Adjust seasoning and serve.
