Swiss Steak with Mushrooms
Enjoy a less expensive cut of meat by trying cube steaks in this scrumptious recipe for Swiss Steak and Mushrooms. The meat tenderizes during the baking process and is topped with onions, celery and mushrooms. It pairs beautifully with almost any side dish and is so tasty, you'll find it becomes a family favorite in short order!
Equipment
- 1 9x13" baking dish or 10x15" 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 9x13” or a 10x15" 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
NOTE: The original recipe calls for round steak which should be tenderized before using. I find it easier to use cube steaks instead (it’s the same thing except the butcher tenderizes the meat and pre-cuts it, instead of doing it yourself).
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 369kcalCarbohydrates: 14gProtein: 34gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 109mgSodium: 309mgPotassium: 664mgFiber: 2gSugar: 3gVitamin A: 86IUVitamin C: 3mgCalcium: 58mgIron: 3mg
Tried this recipe?Let us know how it was!