Country-Style Smothered Steak

Karla Harkins


I got this recipe a long time ago off of a recipe card that was posted by the McCormick spices in the grocery store. It was titled Country Swiss Steak, but I find most Swiss steak has tomatoes and this one is just a delicious gravy the meat is cooked in. It is great served with mashed potatoes. I make this recipe a lot and I still love it after all these years. As a matter of fact, I just put the meat to defrost for dinner! Also, mine doesn't turn out looking like the picture on the recipe card but it tastes great. I will post a picture of mine when it gets done tonight.

★★★★★ 1 vote
15 Min
1 Hr 30 Min


1 pkg
onion soup mix
1/4 c
1/4 tsp
dry mustard
1 tsp
1/2 tsp
black pepper
3 lb
round steak
1/4 c
1 tsp
basil, dried (i use a little more to taste)
1 tsp
beef flavor base
1 c
hot water
1 medium
green bell pepper, cut in rings
bay leaf


1Mix 3 tablespoons of dry soup mix with flour, mustard, Season-All and pepper; pound into steak pieces. In heavy skillet brown meat on both sides in hot shortening.
2Add the rest of the dry soup mix, the remaining flour mixture and remaining ingredients in recipe. Cover, bring to a boil. Add water if you find the gravy becoming too thick from the flour mixture. Reduce heat and simmer 1 1/2 hours or until tender, adding water as needed to keep the gravy a good consistency.
3Remove bay leaf before serving. If desired, garnish with pimento. Serve with the gravy poured over hot, buttery mashed potatoes, that is my favorite way!

About this Recipe

Course/Dish: Beef, Steaks and Chops