Tuesday, May 3, 2016

Swiss Steak

This is a great, few ingredient, quick meal to throw into the crock pot on busy days - it could even be prepared the night before.  It's not the prettiest meal, but the flavor makes up for it.  I loved Swiss Steak back in my younger, carnivorous days.  It's even better the next day as a Swiss Steak grilled cheese.

2-3 lbs round steak, pounded and tenderized
2 tbsp olive oil
1/2 cup all-purpose flour
Salt & Pepper (you may want to omit the salt if using beef stock)
1 cup red wine or beef stock
1 large onion, sliced
8 oz mushrooms, sliced
2 tbsp cornstarch

1.  Heat 1 tbsp olive oil in a large pan until near smoking.  Combine the flour, salt, and pepper on a large plate and dredge half of your steak and place in the hot oil.  Sear on both sides until nice and brown, 3-5 minutes per side.  Repeat with remaining oil and steaks.  Place browned steaks in a large crockpot.  Place the mushrooms and onions on top of the meat.

2.  Add the beef stock or wine to the pan to deglaze - scrape all of the bits off of the bottom and bring the liquid to a gentle simmer.  Once all the bits have been scraped up and the liquid is hot, pour over the beef, mushrooms and onions.  Cook on low for 4-6 hours or until the meat is tender.

3.  Thirty minutes before you're ready to serve, ladle out about 1/4 cup of the liquid from the crock pot.  In a small bowl whisk in the cornstarch to the hot broth to form a slurry.  Pour the slurry into the crock pot, turn it to high and angle the lid so that it's not on tight.  This will give the gravy the ability to evaporate and thicken up.  Serve and enjoy!

Bon Appetit!

~ Sara :)

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