Authentic Brown Gravy Swiss Steak
A classic American comfort dish, this Brown Gravy Swiss Steak features tender beef simmered in a rich, flavorful gravy with onions and savory seasonings. Perfect for a hearty family dinner or a cozy weekend meal.
Equipment
- Cast iron skillet or Dutch oven
- Slow cooker optional
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Whisk
- Meat tenderizer optional
Ingredients
For the Steak
- 1/5 lb lbs chuck roast or round steak
- Salt and pepper, to taste
- 2 tbsp vegetable oil for searing
For the Gravy
- 1 large onion sliced
- 1 cup carrots diced
- 1 cup celery diced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 10/5 oz cream of mushroom soup (for a creamy twist) Optional
Instructions
- Prep the Meat: Season both sides of the steak with salt and pepper.
- Sear the Steak: Heat a large skillet over medium-high heat, add oil, and sear the steak on both sides until browned (2-3 minutes per side). Remove and set aside.
- Sauté the Vegetables: Lower the heat to medium, add sliced onions, carrots, and celery to the skillet, and sauté until softened (about 5 minutes).
- Make the Roux: Sprinkle flour over the vegetables, stirring to combine. Cook for 2-3 minutes to create a roux.
- Add Liquid: Gradually pour in beef broth while stirring, scraping up browned bits from the pan. Add Worcestershire sauce and garlic powder. Bring to a simmer and let thicken for 5-7 minutes.
- Combine Steak and Gravy: Return the browned steak to the pan, nestling it into the gravy. Cover, reduce heat to low, and simmer for 45-60 minutes until fork-tender.
- Slow Cooker Option: If using a slow cooker, transfer the seared steak and sautéed veggies into it. Add the broth mixture, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- Adjust Seasoning: Taste the gravy and adjust seasoning as needed.
- Serve: Slice the steak against the grain and serve with mashed potatoes, egg noodles, or rice, topped with the rich brown gravy.
Notes
Tips & Variations
- Tenderize the Meat: For a softer texture, use a meat mallet to pound the steak before cooking.
- Flavor Boost: Add a splash of red wine or soy sauce to the gravy for deeper flavors.
- Herb Twist: Incorporate fresh herbs like thyme or rosemary for extra aroma.
- Creamy Variation: Swap beef broth for cream of mushroom soup to create a creamy version of Swiss steak.
- Spice it Up: Add a pinch of cayenne pepper for a slight kick.
Storage & Reheating
- Refrigeration: Transfer leftovers to an airtight container and refrigerate within 2 hours. Consume within 3-4 days.
- Freezing: For longer storage, place in a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium-low heat until warmed through or bake in a 350°F (175°C) oven, covered, for 20-25 minutes.