Mom was always glad to prepare this tender, flavorful dish for a birthday dinner when one of my three brothers or I'd ask her for it. The celery, onion and mushrooms make it extra special. Now my family enjoys Swiss Steak when I make it for them. -Dianne Esposite, New Middletown, Ohio
- 1-1/2 to 2 pounds beef top round steak
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 pound fresh mushrooms, sliced
- 1 cup water
- 1 garlic clove, minced
- 1 tablespoon steak sauce
- Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
- In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables,
- Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Yield: 6 servings.
Originally published as Swiss Steak in Taste of Home February/March 1995, p35
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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