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My Mother's Cooking - Swiss Steak and Mashed Potatoes

Swiss Steak with Mashed Potatoes

Swiss Steak and Mashed Potatoes

Swiss Steak and Mashed Potatoes

My Mother's Cooking

My Mother's Cooking

Steak and Mashed Potatoes

Steak and Mashed Potatoes

Mashed Potatoes

Mashed Potatoes

Round Steak at the Store

Round Steak at the Store

My Mother's Cooking

What is Swiss Steak?


Swiss Steak and Mashed Potatoes


When I was growing up, we couldn’t afford the more tender cuts of beef, so my mother had to figure out how to tenderize the cheaper cuts such as round steak. The following recipe utilizes slow cooking in a rich, onion-flavored gravy. When finished, the meat can be cut with a fork.


Do not be turned off by the large amount of onions that is called for. You will be pleasantly surprised by the mild, rich taste of the gravy that results. This recipe is the basic version, but you can easily modify it by adding a can of diced tomatoes in place of some of the water and then adding a few spices such as thyme, basil and paprika.




Preparation Time:

60 Minutes

Cooking Time:

2 Hours

Cooking Temperature:

Scroll to Continue

300 F



3 Lbs. of Lean Round Steak, cut approximately ¼ inch thick

2 Lbs. of Yellow Onions peeled and chopped

1/2 Cup of Cooking Oil

1/2 Cup of Flour

1 Tablespoon Salt

1/2 Teaspoon Ground Black Pepper

6 Cups of Water



1. Trim any excess fat from the round steak and cut it into approximately 2 in. by 4-in. pieces. Don’t worry if some pieces are a little smaller or irregularly shaped. 

2. Place the flour, salt and pepper in a gallon plastic bag, seal the bag trapping some air inside and then shake the bag to thoroughly mix every thing.

3. Using one third of the meat at a time, place it in the bag and shake the bag until all of the meat is coated with the flour mixture. Remove the meat to a bowl shaking off the excess flour and repeat this for the next two batches.


Cooking Instructions:

  1. Heat half of the oil in a large frying pan and brown each batch of meat on all sides turning the pieces with a fork or tongs. Remove each batch and place it in a large roasting pan or Dutch oven. Scrape any browned flour from the pan, holding the spatula upside down, and add it to the roaster. Add half of the remaining oil to the pan and repeat with the next two batches of meat.
  2. Drain off any remaining oil and add the six cups of water to the pan. Bring the contents to a boil while scraping the pan with the spatula. Then add the chopped onions and return the contents to a boil.
  3. Pour the mixture over the meat, stir the contents of the roaster, cover it and then place it in a preheated 300 F oven.
  4. Every half-hour you should uncover the roaster and stir the contents. You can add water if the sauce gets too thick.
  5. The meat should be fork tender in 1-½ hours. Taste the sauce and add salt, if necessary.


Serving Suggestions:

My mother usually served this with mashed potatoes, but it also works well with, noodles, rice or dumplings. Depending on the time of the year, she added asparagus in the spring, fresh peas or green beans in the summer or broccoli in the fall. All of the vegetables except the broccoli came from our own garden.


Home Made Mashed Potatoes:


For those of you who have only made mashed potatoes from a box I am including the recipe my mother used. Although she never really measured out the ingredients and neither do I, I have included approximate measurements.



6 Large Potatoes, peeled and cut into one inch slices

½ Stick of Butter cut into ½ inch thick slices

¾ Cup of whole milk

1 Teaspoon Salt

½ Teaspoon Ground Black Pepper



1. Place the potatoes in a three-quart saucepan and add enough water to cover them by about one inch. Add a large pinch of salt and gently boil them for about 15 minutes until they are fork tender.

2. Drain the potatoes in a colander and return them to the saucepan.

3. Mash the potatoes with a hand masher and then add the butter. Continue mashing until all of the butter has melted.

4. Then add the milk and whip the potatoes until they are fairly smooth. Don’t worry if they are slightly lumpy – that adds character.

4. Finally, taste the potatoes and add salt and pepper to taste. Serve immediately, while they are still warm.

Any left over potatoes can be used later to make mashed potato dumplings or Norwegian lefsa, but that is the subject of another hub.


How to Make Swiss Steak?

Paula Deen's Mashed Potatoes

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North Central Wisconsin where I learned how to cook from my mother

Slow Cookers

Slow Cooker Cookbooks


rjsadowski (author) on September 12, 2011:

Thanks for your comment. You will be pleasantly surprised by how good the gravy is.

radavis from New Oxford, Pennsylvania on September 12, 2011:

YUM! Sounds delicious. I look forward to trying the recipe. Thanks for sharing.

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