Ingredients for Mushroom Smothered Swiss Steak
- Beef Round Steak
- Butter
- Yellow Onion
- Mushroom
- 3 tablespoons all-purpose flour
- Beef Stock
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mushroom Smothered Swiss Steak? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mushroom Smothered Swiss Steak
- Preheat oven to 350°F (175°C).
- Pat 1.5 lbs round steak dry with paper towels. In a large, heavy oven-proof skillet (Dutch oven recommended) over moderately high heat, brown the steak on both sides in 2 tablespoons of oil or beef fat for about 2-3 minutes per side.
- Transfer the steak to a plate and set aside.
- Add 1 large chopped onion (about 1 cup) and 8 oz sliced cremini mushrooms to the skillet. Cook over medium heat for 5-8 minutes, stirring occasionally, until softened and lightly browned.
- Sprinkle 3 tablespoons all-purpose flour over the onion and mushrooms. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 1 ½ cups beef broth and ½ cup milk. Stir in 1 teaspoon salt and ½ teaspoon black pepper. Bring to a simmer, stirring constantly, until the sauce thickens (about 3 minutes).
- Return the steak to the skillet. Turn the steak to coat it with the mushroom sauce.
- Cover the skillet tightly and bake for 1 ½ - 2 hours, or until the steak is fork-tender. Check occasionally and add more broth if the sauce becomes too thick.
- Remove from oven and let rest for 10 minutes before slicing and serving over mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
17g
Carbs
3g
