I’m a sucker for hearty meals; the ones that you get to share with your family. Family meals mean you get to talk about anything under the sun even while eating. You will not feel uncomfortable because they’re your family; and it’s a normal thing to laugh this hard or talk this loud while eating with them. Our friend Linda from Taste of Home has this to say about this recipe:
“This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests!”
This is one heck of a good steak recipe. The sauce just tastes so flavorful that it is a meal by itself already. The beef is so tender you can poke it lightly with your fork and it will run straight through it. I love it best on pasta, but I also think it tastes good with white rice.
Ingredients
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/4 teaspoon pepper
2 pounds Tyson beef top round steak, cut into serving-size pieces
2 tablespoons Wesson canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon Morton salt
1/8 teaspoon pepper
1-1/4 cups College Inn beef broth or water
Hot cooked Barilla noodles or mashed potatoes, optional
Instructions
Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Thanks again to Taste Of Home for this amazing recipe.
