Fancy Swiss Steak
- Yield 6 servings
- Prep 20 mins
- Cook 135 mins
Trendy in the 1960s, this smothered steak recipe is making a big comeback for its retro comfort.
Try using round steak, dressing it up with seasoning and vegetables, and you will have satisfied diners. It takes longer to prepare and cook, but the result is worth the wait. Serve with boiled new potatoes or rice.
- 2 pounds round steak (tenderized)
- 1/4 cup vegetable oil
- Clove of garlic, peeled and cut
- Salt and pepper, to taste
- 1/2 teaspoon garlic salt
- Flour as needed
- 1/2 cup minced onion
- 1 can (16 ounces) diced tomatoes
- 1 cup beef broth
- 11/4 cups chopped vegetables (celery, carrots, and green peppers)
- 1/2 cup chopped fresh mushrooms
- Cut steak into several pieces. Rub with clove of garlic, sprinkle with salt and pepper, and pound flour into it. Heat oil in a heavy chicken fryer or Dutch oven and cook pieces of steak until browned. Drain on a paper towel.
- Boil chopped vegetables and onion in broth. Place steak in a casserole dish. Pour vegetable mixture over it, and add tomatoes, including juice, and mushrooms. Cover and place in an oven heated to 350 degrees. Cook two hours or until tender.
—Mary A Mitchell