Swiss Steak with Brown Gravy
Author: Dorothy Kenyon Box
- 3 tablespoons butter
- 1 & ¼ cup chopped onions
- 8 ounces fresh, thinly sliced mushrooms
- 3 pounds - full 1 inch thick - bottom round steak
- (I purchase ¾ pound per guest. It shrinks.)
- ½ cup flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons shortening
- Water- just to cover
- 6 to 8 servings
- In butter sauté chopped onions and sliced fresh mushrooms.
- Place into a 4 quart, or larger Dutch oven or roaster.
- Cut meat into serving pieces. (Read info on using the fat.)
- Mix flour, salt, and pepper.
- Sprinkle one side of meat with half the flour; pound in.
- Turn meat and pound in remaining flour.
- Add small amount of oil in a cast iron, or electric fry pan.
- Hotly brown single layers of steak pieces in shortening.
- Turn each piece once, the goal is for a quick deep browning.
- With tongs, remove steak and place in Dutch oven.
- With heat off, pour a little water into the bottom of the fry pan.
- Scrape up every remaining particle.
- Add to the Dutch oven.
- If there is more steak, clean fry pan and start over.
- Add just enough water to cover the meat.
- Add salt and pepper if needed.
- Cover and low-simmer until tender, 2 to 4, or more hours.
- Keep meat just covered with liquid.
- Very gently scrape bottom of pan and move meat around.
- When tender, if the gravy is thin, remove meat.
- Thicken gravy with flour base. Return meat.
- The gravy should be tasty.
- I always make this a day ahead.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/05/11/swiss-steak-with-brown-gravy/
3.5.3240