Oven-Braised Swiss Steak
Oven-Braised Swiss Steak is a delicious meal. The thin round steaks are smothered in beef broth and mushrooms, which gives the meat plenty of flavor. This Swiss steak recipe has a cooking time of two hours, so this is more of a Sunday dinner than a weeknight meal. If you have leftovers, though, you're set for lunch on Monday. Yay! Make sure to serve the steaks with mashed potatoes and a vegetable to make this meal complete.
- 1 1/2 pound beef round steak, 3/4-inch thick
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1/2 cup sliced onion
- 1 cup sliced mushrooms
- 1 3/4 cup beef broth, divided
- 1 (10-ounce) can Golden Mushroom soup
Preheat oven to 350 degrees F.
Dredge meat in flour and pound with a meat mallet on both sides, just enough to tenderize.
Heat olive oil in a large skillet and brown meat on both sides. Remove meat to a casserole dish.
Add another one tablespoon olive oil to the skillet and saut onions and mushrooms until tender and lightly browned. Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom.
In a separate bowl, whisk together soup and remaining broth. Strain out the mushrooms that come in the soup and discard. Add broth/soup mixture to the skillet and bring to a boil. Pour entire contents of the skillet over the meat in the casserole.
Bake, covered, for 2 hours. Serve with mashed potatoes and a vegetable.