So-Tender Swiss Steak Recipe

http://www.tasteofhome.com/Recipes/So-Tender-Swiss-Steak

• Prep: 30 min. Bake: 2 hours
• Yield: 8 Servings

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Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds beef top round steak, cut into serving-size pieces
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 cups water
• 2 tablespoons Worcestershire sauce
• GRAVY:
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups beef broth or water
• Hot cooked noodles or mashed potatoes, optional

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
• In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
• Cover and bake at 325° for 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
• In a small bowl, combine the flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired. Yield: 8 servings.

Nutritional Facts1 serving (1 each) equals 213 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 424 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as So-Tender Swiss Steak in Taste of Home October/November 1999, p35