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 Quick and Easy Swiss Steak | Status Approved | | Name |  Quick and Easy Swiss Steak | | Category | Meats, American | | Serves/Yields | 6 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | About 30-45 minutes | | Introduction | | My Mom made great swiss steak, she used top round that had to be simmered a couple of hours to make it tender. I came up with this recipe to make short work of the long cooking classic. This is so good and can be cooking while you unwind from work and prepare the rest of the meal. You can make this as fancy or as simple as you like. For a complete meal in a pot, add small new potatoes cut in half and baby carrots...yummmmm | | Ingredients | | 6 large cube steaks, about 5 oz each
3/4 cup all_purpose_flour
1 tsp onion_powder
1 tsp paprika
1/2 tsp black pepper
1/4 tsp garlic_powder
1 can tomato soup
1 envelope onion soup mix
1 cup red wine
1/2 cup low sodium beef_broth
1/4 tsp olive_oil
Optional: 1 large onion thinly sliced
1/2 pound button mushrooms, sliced-or 1 medium can
1 small pkg cherry tomatoes , halved
| | Directions | | Step: 1 | Preheat oven to 350.
Combine flour, paprika, onion and garlic powder and pepper in a bowl.
Stir well. In a seperate bowl combine tomato soup and onion soup mix, beef broth and wine. Using a whisk, stir until throughly combined. Dredge steaks well in the flour mixture.
Heat oil in a heavy dutch oven. Brown steaks quickly on each side. Remove steaks to a plate and add 2 tablespoons of the flour mixture to the dutch oven. Stir well to brown the flour slightly. | | Step: 2 | Add steaks and vegetables (mushrooms, onions etc) if using.
Pour soup mixture over the steaks. Cover dutch oven with a heavy lid. Bake for about 45 minutes until gravy is thickened and meat and vegetables are tender.
Remove meat and vegetables from the pan to a heated platter and keep warm. Whisk the gravy to smooth out and scrape up any bits on the bottom. Taste and adjust salt and pepper if needed. Add about 1 cup water or beef broth and bring to a boil, whisking constantly for about 2 minutes. Serve gravy on the side. |
Time submitted: Monday, October 03. 2005 at 06:30:30 Contributed By: Kate
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