Swiss Steak

1 large onion, optional
2 tablespoons oil
1 1/2 pound round steak, 1/2 inch thick*
1/2 cup flour
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 – 1 cup water or beef broth
1/2 pound fresh mushrooms, sliced, optional
1 can (10.75 oz.) cond. cream mushroom soup, optional

Over medium, heat 1 tablespoon oil in large skillet with a snug fitting lid. Slice onion into rings. Fry onion in hot oil until lightly browned and almost transparent (note – cooking brings out the sweetness in the onion). Remove onion from pan and set aside.

Cut meat into 6-8 pieces. Combine flour, salt and pepper. Dredge each piece of meat in flour and pound both sides of meat with a mallet or the back edge of a butcher knife.**

Sprinkle with additional flour, as needed, to prevent meat from sticking to cutting board. Heat remaining tablespoon oil in skillet used for frying onions. Heat Add meat and brown on both sides. Add 1/2 cup water or beef broth to pan; place onions and sliced mushrooms on top meat; reduce heat to simmer, cover tightly and simmer 30-45 minutes or until meat is tender. Watch pan closely during cooking and add additional water, 1/4 cup at a time, to prevent pan from burning dry. Turn meat once during cooking process.

If desired, remove meat from pan and keep warm. Add 1 can (10.75 oz.) condensed cream mushroom soup to pan drippings. Thin to desired consistency with water or beef broth Stir to loosen and dissolve glaze from bottom of pan. Serve meat and gravy with cooked rice or mashed potatoes. Serves 6-8


* Round steak is typically used for making Swiss steak, but this is a great method for cooking any less tender cuts of meat. Watch for sales on less tender cuts of meat, cut meat into 1/2 inch thick slices.

** To save time, ask butcher at the meat counter to run through meat cuber. The cuber eliminates pounding meat.

Try one or all of the following ideas for variation in flavor: Substitute stewed tomatoes for the liquid, omit soup and mushrooms; add chopped green pepper to meat as cooking. Try using this method with pork.

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