Swiss Steak with Mushrooms
I happen to enjoy eating Swiss Steak but this is the first time I’ve ever tried making it without stewed tomatoes in the recipe. Swiss Steak with Mushrooms includes onions, celery and mushrooms and it has a beef broth made with A-1 sauce and garlic that’s poured over top before baking.
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I signed up to bring a meal for our worship pastor and his family after the birth of their fourth child. I made this Swiss Steak with Mushrooms as the entree and added two of my favorite side dishes: Garlic Mashed Potatoes and Pineapple Casserole. I also included homemade bread, Company Fruit Salad and Bird’s Nest Pie. They texted my husband back later that night and said everything was fantastic.
I enjoy making meals for friends, family and neighbors and usually keep pretty busy doing it! Sometimes I try out new recipes, and other times I make some of my old faithful standbys. When I’m trying to put together a large meal like this one, I generally try to include several recipes that take very little work. This Swiss Steak recipe was pretty straight forward and easy. While it was baking in the oven, I had time to make other parts of the meal.
Swiss Steak with Mushrooms is a delicious beef entree that won’t break the budget and is perfect with a wide variety of sides. This is a great way to enjoy less tender cuts of meat that become more tender as they bake in the oven. Enjoy.
Swiss Steak with Mushrooms is a really easy dinner entree to prepare.
The steak is topped with onions, celery and mushrooms.
Here it’s paired with Green Beans and Garlic Rosemary Butter.
Here’s what I did.
I used these ingredients.
Place flour on a plate; add pepper.
Stir well to combine.
Dredge cube steaks in flour mixture.
Coat both sides well.
Pour oil into a large 12 or 14-inch skillet. Add dredged cube steaks and heat over medium heat.
Brown meat on both sides.
Place meat in a 9×13″ or 10×15″ baking dish.
Top with mushrooms. (This was the BEST I could find at the store!)
Add onions.
Add celery.
Place water in a measuring cup. Add garlic and A-1 sauce.
Stir to combine and pour evenly over steaks in baking dish.
Now the casserole is ready for the oven.
Bake at 350 degrees for one and a half hours, until steaks and vegetables are tender.
Serve Swiss Steak with Mushrooms with your favorite sides.
I’ve never made Swiss Steak without tomatoes before. This is a delicious way to enjoy it.
Cube Steaks are a less expensive cut of meat but turn out really tender with the slow baking process in this recipe.
Here’s the recipe.
SWISS STEAK WITH MUSHROOMS
(Recipe adapted from Taste of Home, Low Fat Country Cooking, pg. 182, “Swiss Steak”)
Swiss Steak with Mushrooms
Equipment
- 1 9×13" baking dish or 10×15" baking dish
- 1 12" or 14" skillet
- 1 spatula
- 1 plate
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 cutting board
- 1 colander to wash and rinse mushrooms
- measuring cups
- measuring spoons
Ingredients
- 1/2 cup all-purpose flour (I used unbleached flour)
- 1/2 tsp. ground black pepper
- 2 lbs. cube steaks (six steaks)
- 1 tbsp. avocado oil or coconut oil or olive oil
- 1 cup onions chopped
- 1 cup celery chopped
- 8 oz. mushrooms sliced, and washed well
- 1 cup water
- 1 clove garlic finely minced
- 1 tbsp. A-1 sauce
Instructions
- Combine flour and pepper.
- Dredge steaks in flour mixture.
- In a large skillet, brown cube steaks in oil over medium heat.
- Drain and place meat in a 9×13” or a 10×15" casserole dish.
- Top with celery, onion and mushrooms.
- In a small bowl, combine water, garlic and steak sauce.
- Whisk ingredients and pour over vegetables in casserole dish.
- Cover and bake at 350º for 1 ½ hours or until meat and vegetables are fork tender.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Swiss Steak with Mushrooms is a marvelous entree for family dinners.
It can be paired with almost any side dish.
Green Beans with Garlic Rosemary Butter is a great side for Swiss Steak!
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