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swiss steak with mushroom gravy

Swiss Steak


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  • Author: Moms Who Think
  • Prep Time: 30 Minutes
  • Cook Time: 2 Hours
  • Total Time: 2 Hours, 30 Minutes
  • Yield: 4 Servings 1x

Description

The recipe is not Swiss in origin. Rather, it is named for the process of swissing which is normally performed by smoothing cloth between a set of rollers. The recipe involves the meat being pounded flat, a method that can be likened to that of swissing, hence the name.


Ingredients

Scale
  1. 4 beef cubed steaks (4 ounces each)
  2. 1 Tablespoon canola oil
  3. 1 large onion, chopped
  4. 1 celery rib, chopped
  5. 2 garlic cloves, minced
  6. 1 teaspoon salt
  7. ½ teaspoon ground black pepper
  8. 1 can (14½ ounces) stewed tomatoes, chopped
  9. 1 can (8 ounces) tomato sauce
  10. 1 teaspoon beef bouillon granules
  11. 1 Tablespoon cornstarch
  12. 2 Tablespoons cold water

Instructions

  1. In a large nonstick frying pan, brown cubed steaks on both sides in oil over medium high heat; remove and set aside.
  2. In the same frying pan, sauté the onion, celery and garlic for 3 to 4 minutes or until tender.
  3. Add the tomatoes, tomato sauce and bouillon.
  4. Return steaks to the pan. Bring to a boil.
  5. Reduce heat; cover and simmer for 1¼ to 1¾ hours or until meat is tender.
  6. Combine cornstarch and water, whisking until smooth. Stir into tomato mixture.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American

Keywords: swiss steak in oven, swiss steak with mushroom gravy