Swiss Steak with Mushrooms
Swiss Steak with Mushrooms is made with a beef round steak that is pounded, browned and then baked until it is fall apart tender with mushrooms and delicious gravy. This is one my comfort foods, nothing tastes better to me on a cold, blustery day. This recipe comes from my mom except the mushrooms in it are my addition. I start making this with a round steak that is pounded with flour, salt and pepper.
This is a really loose recipe as there really isn’t a lot to it. It is going to depend on your tastes for seasonings and the flour amount will depend on the size of your round steak. A 12 oz package of mushrooms should be just fine. If the juices aren’t thick enough when it does cooking stir in a little flour and water combined to thicken it.
- 1 round steak cut into 6 - 8 pieces
- 1 medium onion
- sliced mushrooms
- Cut the round steak into pieces. Salt, pepper both sides. Take a plate and pound the round steak pieces. When you have pounded the pieces all over dredge in the flour and pound a little more.
- Add some oil to a sauté pan. Add the pieces and fry until browned on both sides. When browned remove and add to the pan you are going to bake this in. Repeat until all pieces are browned.
- Chop up the onion into a medium dice. Add a little more oil and cook the onions until translucent. Add to the browned steaks. Add just enough water to cover them. Tightly close up the pan. Bake at 350 degrees for an hour. Add the mushrooms and cook another 30 minutes.
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