Prep 30 mins
Cook 2 hrs
We always called this "Salisbury Steak", but it does not have tomatoes. Comfort food at it's best...
- Cut round steak into 6 serving size pieces.
- On a cutting board, dredge pieces with flour, salt and pepper.
- Pound flour into the meat with a meat mallet.
- Turn pieces, dredge, and pound until they can't hold any more flour.
- (This can be a messy process, so be warned!).
- In a large non-stick skillet, heat oil and brown steak pieces on both sides.
- Place in a covered casserole.
- Add onions and garlic to the skillet.
- Saute until onions are limp (5 minutes).
- Place onions and garlic over steak pieces in casserole dish.
- Add enough beef broth to barely cover meat.
- The flour from the meat will thicken the broth as it bakes and will make its own gravy.
- Bake at 300F for 2 hours or until fork-tender.
- Serve over noodles or mashed potatoes.
This is so easy, and tastes so good!! I have made it several times, and have done it in the slow cooker using slightly less liquid. I has turned out excellent every time. We serve it over buttered egg noodles. This time, I'm trying it with mushrooms, per the request of my husband. I'm sure it will be great. I use gallon size freezer bags to contain the flour mess during the pounding process, which has worked well to keep the mess down. I love this dish!! Thanks for posting it!!!
Delish! We don't care for tomato in our swiss steak-this was fantastic! Easy, tasty, and what's not to love about fall apart delish beefy beef? Thanks for posting-a keeper!
Yummy! Two thumbs up from kids & parents! I was out of onions, so covered the meat with cream of onion soup instead. Smelled great baking & tasted even better.