Deviled Swiss Steak


  Round steak was on sale at our local Fareway store, so that is on the menu tonight.
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

  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.

23 comments:

  1. Oh my gosh! Does that ever sound good! I usually make Pepper Steak with round steak, but I think I'll give this recipe a try with the one we have in the freezer. I have a little Jack Daniels left from making Bourbon Street Chicken. Do you think I could use that instead of brandy since we don't have any brandy in the house? Thanks! Looking forward to making this very soon!

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  2. I would use the Bourbon, Just taste it to judge how much you want to use.
    I have used dry sherry in this recipe also.

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  3. I checked today & it's actually Jim Beam whiskey I have for the Bourbon Street Chicken, so not sure about using that although it makes wonderful chicken. I have Marsala & dry sherry on hand. I only drink a smidgen of White Zin once or twice a year, tho I cook with it a little. Other than that we only have beer on hand for frying fish. Not much variety I guess! Just made hamburger buns & buttermilk bread today, then crab patties for sandwiches tonight so I've been in my kitchen most of the day. Made good use of my bread machine!

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  4. I would use the dry sherry myself. I am not sure how the Jim Beam would taste. I tend to use sherry more than anything. It seems to adapt well to chicken or red meat.

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  5. I'm picking up some brandy from my daughter so I can try it the way the recipe is stated. I'll decide after that how I will make it the next time. My sherry is just cooking sherry, but I do use it frequently for chicken. I have a wonderful grilled Chicken recipe for berry season if you're interested.

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  6. Deb
    Start with 2 tablespoons and add the rest of the brandy to taste. We like it, but you might want to taste as you go.
    Easier to add than take away. The chicken sounds good. Email us if you would share the recipe. Thanks

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  7. I'm not seeing an e-mail address to send you the chicken recipe.

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  8. You know, I guess I really don't know how to do that. I'll have to ask Sue. She handles all the hard things. We'll get back to you.
    Thanks

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  9. We don't really want to put our email addresses on the blog. Sue suggests that you post it in the comment section. Will that work for you?

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  10. Herb Marinated Chicken Breasts w/Strawberry Blueberry Salsa

    8 boneless, skinless chicken breasts (I make 1 large breast for the two of us, but keep the other ingredients the same)
    1/4 c olive oil
    1 Tbsp. White wine (I’ve used white zin)
    1 Tbsp. Lemon juice
    1 Tbsp. Dijon Mustard (I use Grey Poupon Mild & Creamy Dijon)
    1/2 tsp dried thyme

    Place chicken in large resealable plastic bag. In small bowl, combine oil, wine, lemon juice, mustard and thyme. Mix well. Pour mixture over chicken; seal bag. Refrigerate 15 minutes. (I generally mix & refrig. longer.)

    Heat grill to medium. Remove chicken from marinade; discard marinade. Place chicken on grill; cover. Grill, turning once, 10 minutes or until internal temp reaches 160ºF. (We have our own way of grilling from an old Weber cookbook.)
    Salsa:

    1/4 c. sherry vinegar 2 c sliced fresh strawberries
    1/4 c olive oil 2 c blueberries
    1/4 c packed brown sugar 1/2 c minced red onion

    In medium bowl, whisk vinegar, oil & brown sugar. Add strawberries, blueberries & red
    onion.

    Toss to combine. Serve mixture over chicken.

    (We love the salsa so I make the full amount for us. I have used leftover salsa for a salad dressing the next day.)

    I usually make Golden Raisin Pilaf with this:

    1 1/2 c. uncooked long grain white rice (I've used brown rice as well)
    1/3 c. finely chopped onion
    1/4 c. butter
    1/2 tsp salt (I use either Lite salt or have omitted it because the broth has sodium)
    3 c. chicken broth (low sodium)
    1 c golden raisins
    1/2 c coarsely chopped pecans

    1 tsp. butter

    Put rice, butter (chunked) & onion in a 2 qt glass casserole dish that has a lid. Cook uncovered on high for 5 min. or till rice is lightly browned, stirring once. Add salt, broth & raisins, cover & cook in microwave for 12-15 min or till rice is tender & liquid is absorbed. Remove from microwave & set aside.

    Add pecans to remaining butter in a microwavable dish. Cook uncovered for 2-3 minutes, stirring twice. Serve on top of pilaf. (I usually use more pecans & more butter. I also start the pecans at a lower temp & then finish them off on high because my microwave is 1100 watts & they burn otherwise.)

    I do not know the origin of either of these recipes as they were passed along to me. Enjoy!

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  11. My, that sounds good. I am saving the recipe. Maybe some day it will get warm enough here to grill again.
    The salsa sounds especially good. Thanks for the recipe.
    iowasue.blogspot.com

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  12. My round steak is thawing to try this recipe tomorrow or Sunday! I borrowed just enough brandy, but will follow the suggestion to add just a couple of spoonfuls to start. I'll be back to post our reviews.

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  13. Sure hope you like it as well as we do. Good luck with it.

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  14. Quick question: I'm preparing this later today. From reading the whole thing it appears you do not slice up the steak till after it is cooked. Is that correct? When I make pepper steak, I slice it before. Thanks! I'll let you know what we think either later tonight or tomorrow.

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  15. I usually cut it in serving size pieces. If you want to slice it thinner, it would change the cooking times.
    Waiting to hear if you like it.

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  16. Okay. Here's our review! Hubby approves! I did change the recipe a bit. I only used 2 Tbsp. of the brandy. I was afraid it would be too strong. We like gravy so I added a can of beef broth (low sodium). I also skimped on the salt even tho I use lite salt. Normally I don't add salt to my cooking. I would use plain sautéed onions/mushrooms; I'd skip the sugar. Made mashed potatoes for the gravy. The meat could have cooked a little longer even though it was in the oven at 325 for 2 hours. (It'll be more tender when I reheat the leftovers slowly.) I'm sure your meat dept guy did a better job tenderizing yours than I could do with mine even though I have a good tenderizing mallet. Had I been home today I'd have used the conversion time to use my crock pot for this. Quite tasty! Thanks for sharing!

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  17. Glad you liked it. I will agree on using sauteed onions/mushrooms, if you read the first part that is what I did. I am afraid we are salt people, so would not cut down on the salt. Where did you see sugar in the recipe?
    Yes, having a meat man to tenderize the round steak really helps. They ran it through the tenderizer for me twice.
    The gravy sounds like a nice addition. Nothing better than gravy and mashed potatoes.

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  18. There isn't sugar in your recipe, but I looked up a recipe for "caramelized onions" & it called for a bit of sugar. Even the tiny bit was too much for me. I usually just do a bit of butter & olive oil with the onions & mushrooms. Who knows, I might even add green pepper at some point. ;-) I could easily have added 2 cans of broth & then a bit more brandy. My hubby likes gravy bread so now there isn't enough gravy for the meat. lol Maybe I'll make stew out of the leftovers.

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  19. I wondered where the sugar came from. Some recipes do call for sugar when caramelizing onions. I am with you in that butter and oil work for me. I would add some more broth when reheating it and it should be fine for more gravy.

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  20. Had the leftovers tonite. I found I was out of beef broth so I added a can of cream of mushroom soup & some milk plus another spoonful of brandy. Nummy! :-) Thanks again for sharing this recipe!

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  21. Now that sounds good. We feel that the brandy gives it some depth.

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  22. Yes, much to my surprise, the brandy does give it a wonderful flavor! I just might have to buy a small bottle of whatever it is my daughter gave me.

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  23. Making this today in the crock pot!

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