Get ready to transform an ordinary cut of meat into a mouthwatering masterpiece that'll have your family begging for seconds! Swiss Steak with Brown Gravy is the ultimate comfort food that turns tough round steak into a tender, flavor-packed dish that melts in your mouth. Imagine a perfectly seared steak smothered in a rich, caramelized onion gravy that's so delicious, you'll want to lick the plate clean. This classic American recipe is about to become your new go-to dinner that proves magic happens when simple ingredients meet slow cooking perfection!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds round steak
- 1 onion, sliced
- 2 cups beef broth
- 1/4 cup flour
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Pat the round steak dry with paper towels to remove excess moisture. This helps ensure better browning.
- Season both sides of the steak generously with salt and pepper. Dredge the entire surface of the steak in flour, shaking off any excess.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
- Carefully place the floured steak into the hot skillet and sear for 3-4 minutes on each side until a golden-brown crust forms. Remove the steak and set aside temporarily.
- In the same skillet, add sliced onions and sauté until they become soft and slightly caramelized, about 5-6 minutes.
- Sprinkle any remaining flour over the onions and stir to coat, cooking for an additional minute to remove the raw flour taste.
- Slowly pour in the beef broth, stirring constantly to prevent lumps and create a smooth gravy base.
- Return the seared steak to the skillet, nestling it into the onion and gravy mixture. Ensure the steak is mostly covered by the liquid.
- Reduce heat to low, cover the skillet, and simmer gently for 1 hour or until the steak becomes tender and easily pulls apart with a fork.
- Occasionally check the liquid level and add more beef broth if needed to prevent the steak from drying out.
- Once the steak is tender, remove the lid and let the gravy reduce and thicken for an additional 5-10 minutes.
- Taste and adjust seasoning with additional salt and pepper if required.
- Slice the steak against the grain and serve hot, spooning the rich onion gravy over the top.
Tips
- Meat Selection: Choose a high-quality round steak and ensure it's at room temperature before cooking for even browning.
- Flour Dredging Technique: Pat the meat completely dry before flouring. This creates a perfect golden crust that seals in the juices and helps thicken the gravy.
- Searing Secrets: Use a heavy-bottomed skillet or Dutch oven for even heat distribution. The pan should be hot enough to create a beautiful golden-brown crust without burning.
- Low and Slow is the Way to Go: The key to tender Swiss Steak is gentle, slow cooking. Keep the heat low and let the meat simmer until it's fall-apart tender.
- Gravy Perfection: Stir the gravy constantly when adding broth to prevent lumps. If the gravy is too thick, add a little more broth; if too thin, let it reduce uncovered.
- Serving Tip: Always slice the steak against the grain to ensure maximum tenderness. This breaks up the muscle fibers and makes each bite more enjoyable.
- Make-Ahead Magic: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 40g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
