Mushroom Swiss Steak

This Mushroom Swiss Steak is a complete delight that combines tender steak with mushrooms, onions, and a sweet-meets-savory gravy. It’s the ultimate comfort food for those cold, winter nights and pairs beautifully with mashed potatoes to mop up all that gravy goodness!

Although the flavors are incredible, what I love most about this recipe is that it’s ready in a flash. Believe it or not, this tasty dish takes just 20 minutes to whip up from prep to serving. That’s right – it’s a great last-minute midweek meal for when you can’t really face the kitchen.

The mushrooms are perfectly soft, and the steak quite literally melts-in-your-mouth. Plus, the flavorful consommé adds a gorgeous depth to the dish that’s balanced with sweetness from ketchup. Oh, and don’t forget a dash of tang from the mustard! I tend to add a dash of fresh parsley to finish, but it’s totally optional.

Why You’ll Love This Mushroom Swiss Steak

• It’s ready in 20 minutes flat.
• The recipe is made with a handful of simple ingredients that you can find at the grocery store.
• It’s an incredibly easy recipe to follow, which makes it virtually foolproof.
• The tender steak boosts the protein content, while the mushrooms and onion bring much-needed vitamins to the mix.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Flour and salt: For coating. I recommend using plain flour.
• Vegetable oil: For cooking the steak. Any oil with a subtle flavor will work!
• Round sandwich steak: I like using thin steaks here for a light, brown sear.
• Onion and mushrooms: Bring a savory flavor and
• Consommé: A clarified beef broth that you can find in most grocery stores. Feel free to use beef broth if you can’t find it.
• Water: For building the consommé and sauce.
• Ketchup and mustard: To boost the consommé and add tangy, sweet, and acidic flavors.
• Cornstarch: Thickens the sauce.
• Salt and pepper.
• Fresh parsley (optional).

How to Make Mushroom Swiss Steak

• Step One: Start by stirring the flour and salt together in a bowl.
• Step Two: Cover the steaks in a flour mixture and heat the vegetable oil in a skillet over medium high heat.
• Step Three: Brown the steaks on both sides. This shouldn’t take long as they’re relatively thin. Once the steaks are browned, remove them from the skillet and set them aside.
• Step Four: Add the consommé, ½ cup of water, ketchup, mustard, onions, and mushrooms to the skillet and stir to combine.
• Step Five: Reduce the heat to medium-low.
• Step Six: In a small bowl, stir together cornstarch and ½ cup of water.
• Step Seven: Add this mixture to the skillet and whisk to combine. Cook for 7 minutes while continuing to whisk often.
• Step Eight: Return the steaks to the skillet and heat for another 5 minutes (or until the steaks are fully heated through).
• Step Nine: Season with salt and pepper and sprinkle with parsley (if you choose to use it).
• Step Ten: Serve hot and enjoy!

Equipment Needed

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You honestly don’t need much equipment to pull this Mushroom Swiss Steak together. And luckily, what you do need will serve you well for tons of everyday recipes. So, you’ll want to have them to hand anyway!

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• Skillet
• Whisk
• Mixing bowls
• Cooking tongs

What to Serve with Mushroom Swiss Steak

I often call this a classic “meat and potatoes” recipe, so it works amazingly with mashed potatoes (or potatoes of any kind!). It’s also glorious with a simple salad if you’re trying to keep the calories down.

Here are some great ideas of side dishes to serve with this spectacular Mushroom Swiss Steak:

• Irish Potatoes
• Warm Caesar Potato Salad
• Twice Baked Potato Casserole
• Bean Salad
• Winter Detox Salad

Recipe Tips and Tricks

• Don’t overcook the steak. As you’re dealing with thinner cuts of meat, you don’t want to risk burning them to a crisp (or making them rubbery!). Simply sear your steaks for a couple of minutes and let them simmer when you re-add them to the pan.
• Coat the steaks well. When you dip the steaks in cornstarch, make sure you’re coating them fully and leaving no gaps. This will give you an even cook and an incredible texture.
• Make sure you spice up the consommé properly. If you don’t know what a consommé actually is, it’s a clear soup made from richly flavored stock. But making a super-rich stock requires time, effort, and the right ingredients. So, make sure you’re properly flavoring your consommé with ketchup, mustard, salt, pepper (and the rest of the key ingredients!).

Variations and Substitutions

While the central part of this recipe is steak, you can technically switch it out for chicken or pork tenderloin. If you do this, switch out the stock for chicken stock and make sure you don’t overcook your meat!

Storage Instructions

To store your leftover Mushroom Swiss Steak, let it cool to room temperature and then transfer the portions to airtight containers.

You can keep the leftovers in the fridge for up to 4 days, but you’ll want to make sure the texture hasn’t changed before reheating.

Can I Freeze?

This dish freezes extremely well and defrosts like a dream. Just separate the portions into freezer-safe bags or containers and label them with the date of freezing.

Make sure you eat them within 3 months and defrost them in the fridge the night before eating!

What is Consomme?

Consomme is basically clarified beef broth. You can buy it in cans and it’s usually located with the beef broth in the grocery store. To make it, they simmer egg whites with beef broth and then strain away the impurities. 

If you can’t find it, you could always use regular beef broth.

Steak Recipes

• Chimichurri Steak Salad
• Slow Cooker Beef Stroganoff
• Blackened Steak
• Grilled Flank Steak
• Slow Cooker Honey Bourbon Steak Bites
• Slow Cooker Mushroom Steak Bites

You’ll also like this Cheese and Butterbean Stuffed Mushrooms.

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