Swiss Steak N Golden Mushrooms Food

SWISS STEAK WITH MUSHROOMS

Steps:

• In a large heavy skillet over medium heat, heat olive oil, and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside.
• Cut round steak into serving-size portions. Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side.
• Once the meat is browned, add the beef broth, onions, and mushrooms, and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out, and add a little water if needed.
• Taste, and add salt and pepper if needed. Serve Swiss steak with pan drippings.

SWISS STEAK WITH MUSHROOMS, ONIONS, & GRAVY

Steps:

• Cut meat into 6-8 large sized pieces (meat will shrink).
• Mix the flour, salt, and pepper in a medium sized dish.
• In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
• Dredge meat in the flour mixture well on both sides.
• Brown the meat in the oil well on both sides.
• There should be enough room in the skillet to brown all the meat at once.
• Turn the heat down to medium low.
• Pour the mushrooms and liquid over the meat.
• Top the mushrooms with the sliced onions.
• Cover and simmer 1 to 1 1/2 hours until the meat is tender.
• NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
• When meat is tender turn off heat and remove meat from pan.
• Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
• Stir well to remove lumps.
• Slowly add to the drippings in the pan.
• Stir constantly over medium heat until thickened.
• If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
• Taste and add more salt, pepper/and or beef flavoring as desired.
• Turn heat down to low and gently slide the meat back into the gravy.
• Heat until the meat is hot again and serve.
• Great with mashed potatoes or steamed rice.
• OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.

MUSHROOM SWISS STEAK

Steps:

• Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.
• Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.
• Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.
• To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.

SWISS STEAK ~N~ GOLDEN MUSHROOMS

Steps:

• Roll steak in flour, brown in frying pan.
• In a crock-pot, add meat, beef broth, and chopped onions. Add salt and pepper.
• Cook at least 8 hours on low.
• Add golden mushroom soup until it makes like a gravy, and then add mushrooms. Cook on high at least 1/2 an hour.

MUSHROOM-SMOTHERED SWISS STEAK

Steps:

• Preheat oven to 350 F (180 C).
• In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
• Transfer to a plate and keep warm.
• In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
• Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
• Place the steak back in the skillet.
• Turn and spoon some of the mushroom sauce over the steak.
• Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.

ONE-POT SWISS STEAK WITH MUSHROOMS

Steps:

• Heat oil and butter in a large Dutch oven over medium heat.
• Add in 2 steaks at a time and brown on each side, remove to a plate.
• Continue with remaining steak/s and remove to a plate.
• Add more oil into the pot if needed,.
• Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
• Add in garlic and bay leaves and saute for 2 minutes.
• Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
• Add the browned steaks back to the pot.
• Season with salt and black pepper to taste.
• Reduce heat to medium-low and cook covered for about 1-1/2 hours.
• If you wish to thicken the juice, remove the beef to a bowl or plate.
• Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.

EASIEST SWISS STEAK

Steps:

• Coat the meat in flour.
• Brown both sides of the meat in a greased pan; don't cook all the way through, just get it browned.
• Mix all the soups and broth together.
• Transfer meat into crockpot or pan for the oven.
• Pour soups/broth mixture on top.
• Cook until done and meat is really tender. This takes about 8-10 hrs in crock pot on low or 3-4 hours in oven at 300.
• Serve over mashed potatoes or noodles.