Everyday Mom's Meals: Baked or Swiss, That is the Question

Wednesday, March 16, 2011

Baked or Swiss, That is the Question

Okay, so it's not one of the pressing questions of life, like "what came first, the chicken or the egg?" but I certainly got an education upon looking for the answer. When I was growing up, my Dad made Swiss steak and it's the only version of it I've ever known. Well, when I decided I was going to try and I searched the internet for a recipe (since Dad's was a little of this, a little of that, and all in his head) I discovered what Dad had been making all those years was "technically" baked steak. Huh???? I had no idea. Almost every recipe I found for Swiss steak included some sort of tomato product--and that was NO where near what I was looking for. Next step? Add the word "baked" and see what came up. While the final recipe I decided on isn't identical to what Dad used to do, it's the closest I could find and the addition of mushrooms is great b/c we love them! I found the answer to this troubling question (lol) at ehow.com, so the next time you have one of life's nagging questions on your mind--maybe you can turn there too!

Baked Steak

1 large round steak, cut into portions and tenderized
2 c. flour
garlic powder
onion powder
salt and pepper
vegetable oil
sliced onions and mushrooms (optional)- I am omitting the onions

Place the flour in a large bowl and add dashes of seasonings. In a large skillet over medium heat, place a few TBS vegetable oil and heat through. Dip each steak portion in flour, making sure to evenly coat each side and place in hot oil. Let brown for a minute, flip, and then transfer to crock pot or oven safe dish. After all steaks are browned, add about a 1/2 cup of vegetable oil to skillet, turn down to low, and stir up the bits of browned flour and steak drippings. Add a little of the flour mixture at a time, stirring frequently, until you have a nice brown gravy. Pour over steak. Top w/ onions and mushrooms. Cook in crock pot on low for 6 hours, or in oven, covered @ 275º for 2-3 hours.


Carla said...

I do something similar with cubed steak and my mother called it "Old Fashioned Cubed Steak."
1 1/2 # cubed steak - season with salt/pepper
1/4 c. flour + flour to coat steaks
2 1/2 c. hot water
2 beef bouillon cubes (dissolve in water above)
1 tsp. kitchen bouquet sauce
1 medium onion sliced.
Sprinkle steak with salt and pepper to taste. Coat with flour. In large skillet, brown steak in hot oil and remove from pan. Pour off all but 1/4 c. oil. Stir in 1/4 cup flour, cook and stir until flour browns, stirring up bits on bottom of pan. Slowly stir in water with bouillon, stir until smooth. Add onion and meat. Cover. Simmer 30 minutes or until tender. Serve with mashed potatoes. My guys love the onion gravy...but the onions could be omitted if desired.

Krista said...

That sounds very similar. This recipe actually called for cubed steak, but since I have round in the freezer, I want to use that; and I know I can "cube" it the way my dad used to w/ the edge of a plate. lol