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Creamy Swiss Steak

Here's how you make Creamy Swiss Steak
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  • Servings: 4-8
  • Prep: 15-20m
  • Cook: 90m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • STEAK
  • 1 to 2 pounds beef steak, round (cut into serving portions and pounded flat use a meat mallet, rolling pin - anything heavy)
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • SAUCE
  • 1 onion, medium (cut in quarters and thin sliced)
  • 1 green pepper, diced
  • 2 cups mushrooms (thin sliced white mushrooms, 2 cups before slicing)
  • 2 carrots (thin sliced in rounds)
  • 1 to 2 celery ribs (diced fine celery leaves included)
  • 15 ounces tomato sauce (canned)
  • 2 1/2 tablespoons tomato paste
  • 10 ounces condensed cream of mushroom soup (undiluted rinse out the can once with water, and add that to the sauce)
  • 15 ounce beef broth, reduced sodium (canned)
  • 3/4 to 1 cup wine, red
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons parsley, fresh, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon oil (olive oil) (plus 1 teaspoon olive oil, to saute the meat and vegetables)
  • MASHED POTATOES
  • 2 1/2 pounds potatoes, red (cut in quarters and skins on)
  • 2 to 3 tablespoons sour cream, low fat (if you want)
  • 1 to 2 teaspoons horseradish, prepared (sauce, according to taste)
  • 2 tablespoons chicken broth (vegetable can be substituted)
  • 1 tablespoon milk (or cream)
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Steak Prep ... You need to pound the steak to tenderize it. After cutting the steak in individual portions, the steak needs to be pounded thin. I put mine in a small ziplock bag and pound with a meat mallet, rolling pin or even a heavy pot to do this. You can also use plastic wrap or wax paper.

  • Step 2: Dredge and Saute ... Mix the flour, salt and pepper in a pie plate or small shallow bowl. Dredge the steak, making sure to shake off any extra flour. Heat a saute pan with 1 tablespoon olive oil and bring to medium high heat. Saute the steak for 2-3 minutes per side until golden brown. Remove and set to the side.

  • Step 3: Vegetable Base ... Add 1 additional teaspoon of olive oil to the same pan along with the celery, onion, garlic, carrot and green bell pepper. Season with a pinch of both salt and pepper and saute until slightly tender - 3-4 minutes.

  • Step 4: Deglaze and Sauce ... Deglaze the pan with the red wine making sure to scrape up the bits from the bottom of the pan and cook 1-2 minutes. Then add in the tomato sauce and paste, broth, soup, water, worcestershire and dried seasoning. Mix well and bring to a light boil. Then reduce and add the beef back in - simmer for 1-1 1/2 hours until the beef is tender. If the sauce is a little too thick, add a bit more beef broth.

  • Step 5: Finish ... Check for seasoning and adjust if necessary, add the parsley and make the potatoes.

  • Step 6: Potatoes ... Add the potatoes to a pot of salted cold water. Bring to a boil and then reduce and cook on a low boil, medium low heat, for 10-12 minutes until the potatoes are tender. Transfer to a bowl and add the sour cream, broth, cream, horseradish and mash with a fork, potato masher or just a spoon. Season to taste.

  • Step 7: Serve ... ENJOY! Peas are a great side dish.

We hope you enjoy this recipe!

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