Savory Mushroom-Smothered Swiss Steak

Delight in this hearty dish that features tender beef round steak smothered in a rich mushroom sauce. Perfectly seasoned and slow-baked to fork-tender perfection, this savory dish is sure to satisfy all palates.

Ingredients

For Swiss Steak
3	lbs beef round steak, cut 1-2 inches thick
2	tablespoons butter or bacon fat (olive oil can be substituted)
1	medium yellow onion, chopped
3⁄4	lb mushrooms, thinly sliced
1⁄3	cup flour
1	cup beef stock
1	cup milk
1⁄2	teaspoon salt
0.13	teaspoon pepper

Instructions

• For Swiss Steak

  1. Preheat the oven to 350°F (180°C).
  2. In a large, heavy oven-proof skillet over moderately high heat, brown the beef round steak on both sides in butter or bacon fat.
  3. Transfer the steak to a plate and keep warm.
  4. In the same skillet with the drippings, sauté the chopped onion and thinly sliced mushrooms over moderate heat for about 5-8 minutes, until limp and lightly browned.
  5. Blend in the flour, add the beef stock, milk, salt, and pepper. Heat the mixture, stirring constantly, until thickened and smooth, about 3 minutes.
  6. Return the steak back to the skillet, turn to coat with the mushroom sauce. Spoon some of the sauce over the steak.
  7. Cover the skillet snugly and bake for about 1 1/2 hours, or until the steak is fork-tender.

Aug 10, 2024