Mushroom-smothered Swiss Steak
photo by Wildflour
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 lbs beef round steak (cut 1 - 2 inches thick)
- 2 tablespoons butter or 2 tablespoons bacon fat (I often sub olive oil)
- 1 medium yellow onion, chopped
- 3⁄4 lb mushroom, thinly sliced
- 1⁄3 cup flour
- 1 cup beef stock
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Preheat oven to 350 F (180 C).
- In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
- Transfer to a plate and keep warm.
- In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
- Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
- Place the steak back in the skillet.
- Turn and spoon some of the mushroom sauce over the steak.
- Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.
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Reviews
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Yummy! I've made this recipe several times. Great for mushroom lovers. I follow this recipe very closely. Use crimini mushrooms--love their flavor; use a bit more beef stock (about 1 1/2 C.) and some garlic powder or finely chopped garlic. Also add some sliced carrots once in awhile. (Depending on how thin you slice the carrots--don't put them in right away or they will overcook). It makes such a nice gravy for noodles or mashed potatoes. Thanks PanNan!
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Really simple and quite yummy. I didn't have beef stock so used beef bouillon instead and then decided it did not have enough flavour so added 2 tbsp onion soup mix to correct it. That helped. Next time I will experiment with adding different spices. This would be great finished up in the crock pot too. Served over creamy mashed potatoes - yum. Thx PanNan.
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This is simple and easy to prepare with excellent results. I did cut the meat up into large chunks rather than leave it as a steak. I also only had beef bouillon, but it was still quite flavorful. (I did brown the meat quite a lot to get the maximum flavor.) I had to leave it in the oven quite a long time (at a lower heat) and the gravy evaporated a lot, but what was left was wonderful. I'm sure the beef stock would have made it even better. Maybe a splash of Worcestershire or other flavor enhancer would have been good too. This is a keeper!
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Tweaks
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Absolutely wonderful! The only problem I had was that an hour and a half was a bit too long for it to cook, I think it would have been fine with about an hour and fifteen minutes. Instead of using the beef stock, I subbed one can of beef broth and 2 tbs. corn starch. I also added minced garlic, Herbs de Providence, and Oregano, and skipped the salt. I will definitely make this again!
RECIPE SUBMITTED BY
PanNan
Needville, Texas