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So-Tender Swiss Steak




Source of Recipe


Taste of Home Annual Recipes 2002--page232






Recipe Introduction


This swiss steak has a rich, meaty gravy. It is one of my favorites and it is so easy to make.





List of Ingredients



• 1/4 c. flour
  
• 1/2 tsp. salt
  
• 1/4 tsp. pepper
  
• 2# round steak, cut into serving-size pieces
  
• 2 tbsp. vegetable oil
  
• 1 medium onion, thinly sliced
  
• 2 c. water
  
• 2 tbsp. worcestershire sauce
  
• GRAVY:
  
• 1/4 c. flour
  
• 1/4 tsp. salt
  
• 1/8 tsp. pepper
  
• 1 1/4 c. beef broth OR water
  
• Hot cooked egg noodles OR mashed potatoes, optional
  






Instructions



1. In a shallow bowl, combine flour, salt and pepper. Dredge steak, a few pieces at a time. Pound with a mallet to tenderize.
   
2. In a Dutch oven, brown steak in oil on all sides. Arrange slices between layers of meat. Add water and worcestershire sauce.
   
3. Cover and bake at 325 degrees for 2 - 2 1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
   
4. GRAVY: In a small bowl, combine flour, salt, pepper and broth until smooth; stir into the pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes.
   
5. Serve steak and gravy over noodles or mashed potatoes if desired.
   
6. Makes 8 servings.