Swiss Steak Without Tomato
This is being posted in response to a request for a Swiss Steak that doesn't contain tomato. This was my mom's recipe and is still my favorite. Lots of gravy, no tomato.
- Ready In:
- 1hr 45mins
- 2 lbs round steaks, cut into serving pieces and pounded thin
- 1⁄2 cup flour, for dusting steaks
- 1 medium onion, cut in quarters and sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons vegetable oil
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 (10 3/4 ounce) can condensed beef broth
- 8 ounces sliced fresh mushrooms (optional)
- Put flour, salt, and pepper in large ziploc baggie.
- Add pounded steak pieces and shake well.
- Do not remove from bag.
- In large dutch oven, heat oil over medium high heat until shimmering.
- Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
- Fry until browned on each side, approximately 2 minutes per side.
- (This will have to be done in batches. Remove each browned piece to a plate.).
- Add onions to dutch oven, cover and cook for one minute.
- Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
- If using mushrooms, add after 60 minutes and replace in oven.
- This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.
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Everyone loved this recipe. I used venison round steak and we cut it with our forks. Because of my grandchildren I skipped mushrooms - if I make it again I will add those. I didn't put salt in the flour because of the salt in the soups and broth. We agreed that two onions would not be too much. It's a keeper.
Definitely delicious! Put flour mixture into zip lock and pounded away so nice and tender. Seared on stove top and put in oven as directions state. Timing right on. Doubled onion (we love onion), reduced cream mushroom soup and broth by a third- lots of gravy. Still smacking my lips. Thank you for sharing.