Family Favorites...Deviled Swiss Steak



  Round steak is not a tender cut of beef, so it must be braised or slow cooked. Braising was the original slow cooking. 
  This recipe from the Better Homes and Gardens Step by Step, gives a recipe, really more directions for Deviled Swiss Steak. This is not a tomato swiss steak type. A mixture of dry mustard, salt and pepper is pounded into the steak, it is browned quickly and slowly cooked in a pan on the stove or in the oven till tender. They added a can of mushrooms at the end, using the liquid as part of the braising liquid. 
  I am adding fresh mushrooms caramelized with some onions in the last half hour of cooking and will then make gravy from the liquid left in the pan. Fixing it in the oven is for me the better way as you do not have to keep as close an eye on it as on the stove top. For the liquid I used a ¼ cup of Brandy and ¾ cup of water. 
  Very easy to fix, and a good way to use a tougher cut of beef, just be sure that the braising liquid is not over the top of the meat, just enough to keep it from going dry.
Deviled Swiss Steak
1 3 pound beef round steak, 1 inch thick
2 teaspoons dry mustard
1 ½ teaspoons salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
Liquid from a 4 ounce can of mushrooms and water to make 1 cup water or 1/4 cup brandy and 3/4 cup water

  Pound the seasoning into the steak (I had the butcher tenderize it for me, so just rubbed it in the meat).  Brown in a small amount of fat. Drain pan. Stir the liquid into the pan with the Worcestershire sauce. Return meat to pan. Cook on low heat on stove top or in a slow oven 300° to 350° for 1 ½ hours or until tender. Add the mushrooms to the pan; heat through. 
  If not making gravy, cook down the liquid and pour it and the mushrooms and onions if using over the steak on the platter.

10 comments:

  1. You ladies post some of the tastiest recipes!

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    1. Thanks Melissa, We try to post recipes that we and our families like and we think our readers will like.

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  2. This is really good. I've made it several times since you posted it about 3 yrs ago. My family loves it! Simple & very tasty! The only reason I have a small bottle of brandy in the house.

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    1. Hi Nadine, So glad you like it. It really does seem to need the brandy to get the full flavor even though the recipe doesn't call for it.
      Good to hear from you, try some of that brandy with your next beef roast, makes great gravy.

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  3. I thought of adding it to the roast I made the other day, but opted not to. I did add Thyme leaves for a little different flavor. It was pretty good!

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    1. Yes, I like thyme with ours also. Either dry or fresh as I have a pot growing outside.
      The brandy does give the roast a good flavor. Now I am getting hungry.

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  4. Wow, this looks SO good. thank you! And as was said above, you always post such wonderful things to try. Thanks for that!!

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    1. What a nice compliment, thanks. Hope you got all of your work done at the farm before the rain. We could use some rain about now.

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  5. Am making this for dinner tonight! Looks great.

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    1. Hi Ivy Mae, hope your dinner went well. This is one I make often as Bettie does not like tomato based swiss steak. Did you see that it calls for DRY mustard as opposed to regular mustard in the jr?

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