Here's how we made Swiss Steaks for the Sylvania First United Methodist Church Men's Group annual dinners.
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
Cut steak into 6 portions. Sprinkle with half of the seasoned salt and set aside.
In a shallow dish or on a plate toss flour and remaining seasoned salt together.
Dredge steaks in seasoned flour and set aside on a clean plate. Hang on to the flower, we'll use it for the gravy.
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 plate and finish remaining steaks until they have all been browned and partially cooked.
Add remaining half stick of butter to pan, allow to melt, add sliced onion and mushrooms to pan. Saute over medium heat for 5 minutes. Add bouillon, stir into onions and mushrooms. Don't be shy with some fresh ground black pepper.
Sprinkle 2 tablespoons of the reserved flour over the onions and mushrooms and stir to incorporate.
Add beef broth, whisk until smooth, try to scrape up browned bits from the bottom of the pan.
Add steaks and any meat juices that are on the plate back into the pan. Make sure to push the steaks down into the gravy. Turn heat to low. Cooking time of 15 minutes with one turn of the steaks half way through.
Plate, sprinkle with chopped green onions and serve over mashed potatoes.
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