We didn’t get a lot of steak when I was growing up. However, there was Swiss Steak on occasion. The way this was made when I was a child involved boiling a round, rump or blade steak in condensed mushroom soup. I liked it but it was pretty bland.
So, I have updated the recipe to give it a little more flavour and texture.
I started by making some of my friend’s Sourdough Biscuits. If you are going to serve something with great gravy, you need biscuits.
The ingredients are:
• 2 tablespoons vegetable oil
• 1 cup mushrooms, chopped
• 2 cups onions, cut in half and sliced
• 1 1/2 pounds round, rump or blade steak (I bought a bottom round roast and sliced it) 3/4 inch thick
• 1/4 cup flour
• 1/2 teaspoon pepper
• 1 cup beef stock
• 1 can condensed mushroom soup, undiluted
• 1 can (398 ml/14 oz) tomato sauce
Mix the flour and pepper together on a plate. Dredge the steak through the flour. Then pound it to 1/2 inch thick with a tenderizing mallet. If you don’t have a mallet, you can use the bottom of a heavy pan. Set all the steaks aside.
Heat some of the oil in a large Dutch oven or sauce pan over medium high heat. Cook the steaks two at a time until well browned, a couple of minutes a side.
Add more oil to the pan and add the onions and cook for about 4 minutes or just until they are starting to soften. They will pick up colour from the pot the beef cooked in. Add the mushrooms and cook for 2 to 3 more minutes until they start to soften.
Add the beef stock, mushroom soup and tomato sauce to the onions and mushrooms and mix. It will be lumpy, don’t worry about it, it will cook out smooth. Put the steak in the pot and push it under the liquid. Bring the liquid to a boil.
Cover the pot and put it in an oven preheated to 350 F for an hour.
Serve over potatoes or noodles.
This makes a nice, moist and tender steak and the gravy is outstanding. Also, it is better the next day and freezes well. You have to love this on a cold winter day.
The Old Fat Guy