It was Bob’s birthday yesterday. (Happy birthday, love!) For dinner, he requested Swiss Steak. Never one to deny someone their birthday request, I called his mom to get the recipe. Before I met Bob, I had no idea what Swiss Steak was. None whatsoever. Turns out, it isn’t too difficult and is quite tasty. In short: take a roast, cut it into slices, tenderize it, cook it in a gravy, and slide it into the oven. The cooking takes awhile, but your hands-on time requirement isn’t bad. Give it a try!
- 2 lbs bottom round roast, fat trimmed off
- Flour, for dredging
- Salt and pepper, to taste
- Olive oil
- 1 onion, diced
- 1 tsp. garlic, minced
- 2- 6 oz. cans Dawn Fresh Mushroom Steak Sauce (I found it at my local grocery, kind of by the gravy)
- 1 can cream of mushroom soup
- 1/3 cup water
- 1 tsp. Worcestershire sauce
1. Preheat your oven to 350 degrees.
2. Slice your meat into 1/2 inch slabs, cutting with the grain. Dredge in flour, then pound with a meat tenderizer until 1/4 inch thick (or so). Dredge in flour again, sprinkle with salt and pepper, and set aside.
3. In a frying pan, add 1 Tbs. of olive oil. Fry 4-5 pieces at a time, about 2 minutes on each side. After it’s browned, transfer to a 9×13 baking dish–glass or ceramic will work best. Repeat until all of the meat has been browned. If you have to double layer in your dish, go for it.
4. In the same frying pan, add diced onion, and saute until translucent. Add garlic and Worcestershire sauce. After a minute or two, add the mushroom steak sauce, cream of mushroom soup, and water. Stir until combined.
5. Pour sauce over meat and turn each piece so it is fully coated in sauce.
6. Cover baking dish with tinfoil. Bake at 350 degrees for 15 minutes. Decrease oven temperature to 275 degrees, and cook for 1 1/2 to 2 hours longer. It’s done when the meat is tender.
7. Serve with a side of mashed potatoes, pasta, or rice.