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.