Creamy Swiss Steak

My Swiss Steak recipe is a comforting classic, featuring tender beef simmered in a rich cream of mushroom soup sauce. 

This dish is elevated with the addition of chopped onions and carrots, which adds sweetness and depth of flavor.  Perfect for a cozy family dinner, this recipe brings together hearty ingredients for a delicious and satisfying meal. 

Plan ahead and pair with potatoes and carrots for a no-fuss dinner on those busy nights when you do not have time to prepare a hot, healthy meal.  

Definitely, one of the best mushroom steak recipes that I learned how to make from my Aunt Bonnie when I was a teenager.  Growing up, I would spend summers with my Uncle Ray, Aunt Bonnie, cousins Karen and Scott.  

They owned a country-side restaurant that I worked at for several years starting out as a busser/hostess/cashier, then dishwasher, pre-cook, line cook and finally a waitress.

When I stepped into the cooking role my Aunt Bonnie taught me several amazing recipes and this creamy Swiss steak recipe was one of them.  

Creamy Swiss Steak Video

If you’re craving a hearty, comforting meal, don’t miss my latest YouTube video on how to make Creamy Swiss Steak! In this step-by-step tutorial, I’ll show you how to transform a classic dish into a rich, flavorful dinner that’s perfect for any occasion. Tune in and let’s get cooking!

Swiss Steak Ingredients

• Cube Steak
• Flour
• Salt & Pepper
• Oil, Butter, etc.
• Cream of Mushroom Soup
• Carrots
• Onion
• Vegetables – Optional (Potatoes, Carrots, Beans, etc.)

How To Make Swiss Steak In A Slow Cooker

Gather Ingredients: Start by gathering all of your ingredients to make the Swiss steak recipe.  

Bread the Steak: To begin with combine the flour with the seasoned salt and pepper in a plastic bag.  Add one or two pieces of the steak to the bag.  Shake, shake, and shake some more! It’s equally important to make sure that the cubed steak is evenly coated with flour so when you take the steak out of the bag, shake the meat to take off any excess flour.  

Grease the Pan and Start Browning: Melt a few tablespoons of butter or add some oil to your slow cooker pan or sauté pan.  When the pan is hot add two or three pieces of the tenderized steak in a single layer.  

Brown all the Cubed Steak: Definitely add little pats of butter around the steak when cooking to keep the pan from drying up.  Brown on each side, then set aside.  Repeat until all the steak is browned.  

Cream of Mushroom Sauce

Chop the Vegetables: I like to use my Braun wand with the chopper attachment for this next step.  First, peel and cut carrots and onion into large chunks.  Second, place vegetable pieces and about two tablespoons of water into the chopper attachment and grind until all pieces are chopped into small pieces.

Mix the Sauce: Next, in a medium sized bowl add the cans of cream of mushroom soup with the chopped vegetables along with a can full of cold water.  Flavor the gravy with your favorite seasonings if desired.  Stir all ingredients until incorporated.  

Layer the Cubed Steak and the Mushroom Sauce 

Layer Together: Start by placing about one cup of the gravy into the bottom of the slow cooker.  Place one layer of the steak overtop of the gravy and add another layer of gravy.  Repeat until you end up with a layer of gravy on the top.  

Add Extra Vegetables: The next step is to tuck in the whole potatoes and carrots alongside of the steak so that they are covered by the cream of mushroom soup gravy.  

Cook Swiss Steak: After that, put the lid onto the slow cooker pan.  Return the pan to the cooker base and set the temperature to medium/high.  After that, cook for 6 to 10 hours.  Stir occasionally if possible.       

What is the difference between Swiss steak and Salisbury steak recipes?

Salisbury steak is made with ground burger that is shaped into patties where Swiss steak is made with a piece of tenderized steak.  Another difference between the two is that Swiss Steak is made with a cream gravy sauce but salisbury steak is made with a brown gravy sauce.