Sunday, May 4, 2008

Swiss Steak with Mushrooms

1 TB olive oil
2 TB butter
6-8 oz. fresh sliced mushrooms
2 TB finely chopped onion
1/3 C. flour
1 1/2 lbs. boneless round steak, 3/4-1 in. thick
1 C.beef broth
2 cans diced tomatoes
salt and pepper to taste

In a large heavy skillet over medium heat, heat olive oil and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside. (We don't saute the mushrooms because we like them a little bit firm when we eat them. They cook enough later on).

Cut round steak into serving-size portions.

Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side, When browned, add the beef broth, tomatoes, onions and mushrooms and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out and add a little water if needed. Taste and add salt and pepper if needed. Serve Swiss steak with pan drippings.

Swiss steak serves 4 to 6.

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