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. —Linda McGinty, Parma, Ohio
Can you freeze So-Tender Swiss Steak?
Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth or water if necessary.
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 canola 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
- Optional: Hot cooked noodles or mashed potatoes
Directions
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1Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat.
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2In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
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3Bake, covered, 2 to 2-1/2 hours or until meat is very tender. Remove meat to a serving platter and keep warm.
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4For gravy, 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. If desired, serve steak and gravy with noodles or mashed potatoes.
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