Swiss Steak
Tender steak is slow simmered in a veggie mixture for perfectly combined flavors that create a perfectly comforting combo when this Swiss Steak is paired with mashed potatoes.
Servings: 6 - 8 people
Calories: 467kcal
Ingredients
For the Steak
- 1 c unbleached all-purpose flour
- 1 tablespoon seasoned salt (such as Lawry’s)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard powder
- 3 lbs beef or venison steak, cut into serving size pieces
- 3 - 4 Tbsp salted butter
For the Veggies
- 2 green peppers, sliced
- 1 onion, sliced
- 4 stalks celery, sliced into 2” strips
- 2 (14 oz) cans diced tomatoes, un-drained
- 2 (4 oz) cans sliced mushrooms, drained
- ½ teaspoon basil
Instructions
- Preheat oven to 350F.
- In a small bowl, mix flour, season salt, salt, pepper, garlic powder, and mustard powder.
- Coat a large plate with some of the flour mixture. Lay one or two servings of steak over the flour and pour more flour over top. Using a meat mallet, pound the steak well to tenderize, flatten, and work the flour into the meat. Continue adding flour as needed. When the steaks are well coated in flour and an even thickness, set aside and continue with the remaining steak.
- Heat butter in a large non-stick frying pan and brown each piece of meat on both sides over high heat.
- Place browned meat in a greased, 9x13 baking dish and continue until all meat has been browned and is in the baking dish.
- Place the sliced peppers, onions, and celery over the meat. Pour the tomatoes and mushrooms over the other veggies, and top with the basil.
- Cover with aluminum foil and bake for 2 hours. Remove cover and continue baking for 15-30 minutes, until sauce has thickened slightly.
- Serve over mashed potatoes.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 19.3g | Protein: 54.9g | Fat: 16.5g | Saturated Fat: 4.5g | Cholesterol: 152mg | Sodium: 1021mg | Fiber: 2.8g | Sugar: 149g