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

How to Make Country-Style Smothered Steak


  • 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!

Printable Recipe Card

About Country-Style Smothered Steak

Course/Dish: Beef, Steaks and Chops