Mushroom-smothered Swiss Steak
At a Glance
- Total
- 2 hrs
- Servings
- 6.00 - serving(s)
Categories
- Main Course
- Baked
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mushroom-smothered Swiss Steak brings together 3 lbs beef round steak (cut 1 - 2 inches thick), 2 tablespoons butter or 2 tablespoons bacon fat (I often sub olive oil), 1 medium yellow onion, chopped in a practical dish for home cooking. It takes about 2 hrs to prepare and cook. It makes approximately 6 servings.
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Equipment
Large heavy oven-proof skillet, plate, oven
Ingredients
- 3 lbs beef round steak (cut 1 - 2 inches thick)
- 2 tablespoons butter or 2 tablespoons bacon fat (I often sub olive oil)
- 1 medium yellow onion, chopped
- 3/4 lb mushroom, thinly sliced
- 1/3 cup flour
- 1 cup beef stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Preheat oven to 350 F (180 C).
In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
Transfer to a plate and keep warm.
In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
Place the steak back in the skillet.
Turn and spoon some of the mushroom sauce over the steak.
Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.
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