One Pot Swiss Steak With Mushrooms Recipes

CREAMY SWISS STEAK

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.

SWISS STEAK WITH MUSHROOM GRAVY - INSTANT POT

Steps:

• Mix together flour, seasoning salt, salt, and pepper on large plate and set aside. Cut round steak into serving pieces. Dredge steak in flour mixture (really press in well), then use the edge of a sturdy plate to pound the meat. Repeat this pounding process on both sides until the steak is about 1/2 inch thick and noticeably more tender. Sprinkle on a bit more flour if the beef becomes sticky and the coating of flour disappears. A meat mallet may be used to pound, instead, the large pointed side.
• Set the Instant Pot to Saute. Once hot, add a tablespoon or two of oil. Add meat, working in batches, adding oil as necessary, browning each side until golden, removing and setting on a large plate or platter. (If, as you are browning, the fond begins to get dark, see note.)
• Add the mushrooms, onions, and wine and cook for several minutes, scraping up the fond on the bottom, until the wine has nearly evaporated. Add the broth, tomato paste, Dijon, salt, pepper, thyme and two tablespoons of the parsley & gently whisk to mix together.
• Nestle the meat back into the Instant Pot, along with any juices, turning and covering as needed so as much meat as possible is submerged and all has some sauce on top.
• Hit the Cancel button on the Instant Pot. Add lid and move valve to sealed position. Press the Meat function (35 minutes on medium pressure.) When the 35 minutes are up, allow the Instant Pot to go to the Warm function and leave for 10 minutes. Release any remaining pressure by turning the valve to the open setting. Remove meat to a platter.
• Set Instant Pot back to the Saute function, Normal setting. Mix the cornstarch with the tablespoon and a half of cold water. When the gravy comes to a boil in the Instant Pot, stir in the cornstarch mixture and continue to cook, stirring, for a minute or so until thickened.
• Using a large slotted spoon, remove some of the mushrooms and onions and place over the steak on the platter. Pour some of the gravy over the meat, sprinkle with parsley and serve the remaining gravy on the side.

SWISS STEAK WITH MUSHROOMS

Steps:

• In a large heavy skillet over medium heat, heat olive oil, and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside.
• Cut round steak into serving-size portions. Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side.
• Once the meat is browned, add the beef broth, onions, and mushrooms, and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out, and add a little water if needed.
• Taste, and add salt and pepper if needed. Serve Swiss steak with pan drippings.

MUSHROOM-SMOTHERED SWISS STEAK

Steps:

• Preheat oven to 350 F (180 C).
• In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
• Transfer to a plate and keep warm.
• In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
• Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
• Place the steak back in the skillet.
• Turn and spoon some of the mushroom sauce over the steak.
• Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.

ONE-POT SWISS STEAK WITH MUSHROOMS

Steps:

• Heat oil and butter in a large Dutch oven over medium heat.
• Add in 2 steaks at a time and brown on each side, remove to a plate.
• Continue with remaining steak/s and remove to a plate.
• Add more oil into the pot if needed,.
• Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
• Add in garlic and bay leaves and saute for 2 minutes.
• Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
• Add the browned steaks back to the pot.
• Season with salt and black pepper to taste.
• Reduce heat to medium-low and cook covered for about 1-1/2 hours.
• If you wish to thicken the juice, remove the beef to a bowl or plate.
• Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.