Swiss Steak

Swiss Steak
Swiss Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs beef bottom round, trimmed of excess fat

  • 2

    teaspoon salt

  • 1

    teaspoon pepper

  • 3/4

    cup all-purpose flour

  • 1

    pack McCormick seasoning garlic and herb

  • 4

    packs McCormick onion gravy mix

  • 2

    large onion

  • 1

    cup mushrooms

  • 4

    cups beef broth

  • 1/4

    cup oil

Directions

Preheat oven to 325 degrees. Cut meat into small pieces, about the size of a credit card. Place the flour into a pie pan. Mix in salt and pepper. Dredge the pieces of meat on both sides in the flour mixture. Add vegetable oil to a large skille set over medium-high heat. Once the oil begins to shimmer, add the meat to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Cut onion into strips. Cut mushroom into pieces. Add meat, onions and mushrooms to a large casserole dish. Empty 4 gravy packs and 1 seasoning pack into hot skillet and add beef broth. Heat and stir well, scraping bottom of skillet. Add gravy mixture to casserole. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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