Swiss Steak

Here's how I make Swiss Steaks. This is a church cookbook classic we used to serve at our Annual Men's Dinner!

Ingredients

2½-3 pounds of tenderized round steak, cube steak, or chuck steak

1 teaspoon Lawry's Seasoned Salt

½ cup all-purpose flour

1 stick butter

1 medium sweet onion - sliced

3 green onions

8 ounces white button mushrooms - cleaned and sliced

2 teaspoons Better Than Bouillon vegetable or beef

2 cups beef stock or broth

fresh ground black pepper to your taste

Instructions

1. Cut steak into 6 portions. Sprinkle with half of the seasoned salt and set aside. 

2. Toss the flour and remaining seasoned salt together in a shallow dish or on a plate.

3. Dredge steaks in seasoned flour and set aside on a clean plate. Hang on to the flower; we'll use it for the gravy.

4. Melt half a stick of butter in a large skillet, over medium high heat, when butter is melted and just starting to brown add steaks to the pan. You may need to do this in shifts, three at a time; you do not want to crowd the pan. Fry steaks for 3 minutes on each side. Remove to a plate and finish the remaining steaks until they have all been browned and partially cooked.

5. Add half a stick of butter to the pan, allow it to melt, and add sliced onion and mushrooms to the pan. Saute over medium heat for 5 minutes. Add bouillon and stir into onions and mushrooms. Don't be shy with some fresh ground black pepper.

6. Sprinkle two tablespoons of the reserved flour over the onions and mushrooms and stir to incorporate.

7. Add beef broth,  whisk until smooth, and try to scrape up browned bits from the bottom of the pan.

8. Add steaks and meat juices to the plate and back into the pan. Make sure to tuck the steaks down into the gravy. Turn the heat to low. The cooking time is 15 minutes, with one turn of the steaks halfway through.

9. Plate, sprinkle with chopped green onions, and serve over mashed potatoes.