Swiss Steak with Brown Gravy
Author: 
 
Ingredients
  • 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
Instructions
  1. In butter sauté chopped onions and sliced fresh mushrooms.
  2. Place into a 4 quart, or larger Dutch oven or roaster.
  3. Cut meat into serving pieces. (Read info on using the fat.)
  4. Mix flour, salt, and pepper.
  5. Sprinkle one side of meat with half the flour; pound in.
  6. Turn meat and pound in remaining flour.
  7. Add small amount of oil in a cast iron, or electric fry pan.
  8. Hotly brown single layers of steak pieces in shortening.
  9. Turn each piece once, the goal is for a quick deep browning.
  10. With tongs, remove steak and place in Dutch oven.
  11. With heat off, pour a little water into the bottom of the fry pan.
  12. Scrape up every remaining particle.
  13. Add to the Dutch oven.
  14. If there is more steak, clean fry pan and start over.
  15. Add just enough water to cover the meat.
  16. Add salt and pepper if needed.
  17. Cover and low-simmer until tender, 2 to 4, or more hours.
  18. Keep meat just covered with liquid.
  19. Very gently scrape bottom of pan and move meat around.
  20. When tender, if the gravy is thin, remove meat.
  21. Thicken gravy with flour base. Return meat.
  22. The gravy should be tasty.
  23. 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/