Ingredients
-
3
-
2
-
1
-
3/4
-
1/3
-
1
-
1
-
1/2
-
1/8
-
-
-
-
-
-
Directions
Mushroom-smothered Swiss Steak, A great way to use inexpensive round steak. The mushroom gravy is delicious with mashed potatoes. The recipe is an old one from Jean Anderson’s Grass Roots Cookbook. I’ve been making it since before my kids were born., Comfort food at it’s best and easy to make too. The only thing i added was a dash of worcestershire sauce, 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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Steps
|
1
Done
|
Preheat Oven to 350 F 180 C. |
|
2
Done
|
in a Large, Heavy Oven-Proof Skillet Over Moderately High Heat, Brown the Steak on Both Sides in the Fat. |
|
3
Done
|
Transfer to a Plate and Keep Warm. |
|
4
Done
|
in the Drippings in the Skillet, Saute the Onion and Mushrooms Over Moderate Heat For About 5- 8 Minutes, Until Limp and Lightly Browned. |
|
5
Done
|
Blend in the Flour, Add the Stock, Milk, Salt and Pepper, and Heat, Stirring Constantly, Until Thickened and Smooth- About 3 Minutes. |
|
6
Done
|
Place the Steak Back in the Skillet. |
|
7
Done
|
Turn and Spoon Some of the Mushroom Sauce Over the Steak. |
|
8
Done
|
Cover Snugly and Bake For About 1 1/2 Hours, or Until Steak Is Fork Tender. |
