Swiss Steak
Mom was always glad to prepare this tender, flavorful dish for a birthday dinner when one of my three brothers or I asked her for it. The celery, onion and mushrooms make it extra special. Now my family enjoys Swiss Steak when I make it for them.
Mom was always glad to prepare this tender, flavorful dish for a birthday dinner when one of my three brothers or I asked her for it. The celery, onion and mushrooms make it extra special. Now my family enjoys Swiss Steak when I make it for them.
- Carbohydrate 140.967200519004 g
- Cholesterol 483.502423462817 mg
- Fat 124.570523142872 g
- Fiber 0.747942820640616 g
- Protein 124.356422849971 g
- Saturated Fat 69.0972622398438 g
- Serving Size 1 1 (1590g)
- Sodium 1627.00835277562 mg
- Sugar 140.219257698363 g
- Trans Fat 7.94363268923233 g
- Calories 2169 calories
Step-by-step
- Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
- In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables,
- Cover and bake at 350° for 1-1/2 hours or until the meat is tender.
Deep browned beef aromatics mingle with the savory pungency of cooked alliums, releasing steam heavy with earthy mushroom notes when the casserole lid is lifted. Fresh mushrooms release abundant moisture during a braise compared to canned alternatives, demanding a tight-fitting lid to retain the liquid necessary for tenderization. Aromatics like celery and onion soften as starches break down over prolonged heat, blending with the flour coating on the meat to naturally thicken the surrounding pan juices into a rich gravy.
- Coat beef thoroughly in the seasoned flour mixture before searing to create a barrier that protects the protein fibers.
- Heat two tablespoons of canola oil in a heavy-bottomed skillet until shimmering before adding the meat to ensure proper Maillard browning at 350 degrees Fahrenheit.
- Bake the covered 2.5-quart casserole for 90 minutes until the top round reaches fork-tender consistency.
- Substitute fresh garlic cloves with one-quarter teaspoon of garlic powder if fresh bulbs are unavailable, noting a milder pungency in the finished sauce.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Long cooking times break down the tough collagen in top round steak, converting connective tissue into gelatin. Controlled oven heat at 350 degrees ensures the braising liquid simmers gently rather than boiling violently, preventing the meat from seizing.
