Delicious Swiss Steak Recipe
Servings: 1
Ingredients
- 2 lb Round steak 3/4-1" thick, cut 3" X 4"
- 1/2 c. Flour, for dredging
- 1/2 tsp Salt, for dredging
- 1/2 tsp Black pepper, for dredging
- 1/2 tsp Dry mustard, for dredging
- 1/2 c. Bacon grease
- 1 can Stewed tomatoes
- 1 med Onion, minced fine
- 4 ounce Canned mushrooms, sliced
- 1 can Beer, (dark beer is best!)
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp Thyme
- 2 c. Beef broth
- 1 Tbsp. Brown sugar Salt & pepper to taste
Directions
- Throw away any meat fat. Dredge the meat pcs in salted and peppered flour with the dry mustard sprinkled over it. Heat bacon grease in a large skillet and brown meat pcs in bacon grease. Remove meat from skillet.
- Set aside. Remove as much of the remaining grease as possible, but leave all the browned flour. Put remaining ingredients in skillet. Add in meat. Cook covered about 1 hour. Remove cover and cook down liquid to gravy consistency.
- Serving Ideas : Serve with rice, mashed potatoes, or possibly noodles
- NOTES : This makes a wonderful gravy! I use bacon grease, but it could be made with oil. The recipe is adapted from one which was intended for venison or possibly elk. The original recipe was cooked in the oven or possibly crockpot. I like to cook it on the stovetop so I can monitor the gravy thickness more easily and stir it as needed to prevent sticking. Lou Parris
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