So-Tender Swiss Steak
This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests.
Yield: 8 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | all-purpose flour |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 2 pounds | beef top round steak, cut into serving-size pieces |
| 2 tablespoons | olive oil |
| 1 | medium onion, thinly sliced |
| 2 cups | water |
| 2 tablespoons | Worcestershire sauce |
| GRAVY: | |
| 1/4 cup | all-purpose flour |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | pepper |
| 1 1/4 cups | beef broth or water |
| hot cooked noodles or mashed potato, optional | |
Directions:
Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize. In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired.
Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Yield: 8 servings.
Source: tasteofhome.com
