Swiss Steak. Yet another one of my favorite meals back in my carnivorous days, yet I've never made it for Jason. He'd never had it before so it was a first for him to eat and a first for me to make. I remember this meal as a child and it was something that I loved leftover too (that's hard to come by for me!). It's great warmed up with some melted cheese as a sandwich!
So, after a quick lesson from my mom on the basics of how to make it, I put it on the weekly menu and ta-da! Here it is!
Oh, and Jason loved it too :)
2-3 lbs round steak, pounded and tenderized (your butcher can do this if you ask nicely)
2 tbsp olive oil
1/2 cup all-purpose flour
Salt & Pepper
1 cup red wine or beef stock
1 large onion, sliced
8 oz mushrooms, sliced
2 tbsp cornstarch
1. Heat 1 tbsp olive oil in a large pan until near smoking. Combine the flour, salt, and pepper on a large plate and dredge half of your round steak and place in the hot oil. Sear on both sides until nice and brown, 3-5 minutes per side. Repeat with remaining oil and steaks. Place browned steaks in a large crockpot. Place the mushrooms and onions on top of the meat.
2. Add the beef stock or wine to the pan to deglaze - scrape all of the bits off of the bottom and bring the liquid to a gentle simmer. Once all the bits have been scraped up and the liquid is hot, pour over the beef, mushrooms and onions. Cook on low for 6-8 hours or until the meat is tender.
3. Thirty minutes before you're ready to serve, ladle out about 1/4 cup of the liquid from the crock pot. In a small bowl whisk in the cornstarch to the hot broth to form a slurry. Pour the slurry into the crock pot, turn it to high and angle the lid so that it's not on tight. This will give the gravy the ability to evaporate and thicken up. Serve and enjoy!
~ Sara :)