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Swiss Steak Recipe
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- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1½ pounds beef top round steak, trimmed of fat
- 3 teaspoons vegetable oil
- 2 cups sliced fresh mushrooms, about 6 ounces
- 1 large onion, thickly sliced, about 1 2/3 cups
- 1 cup canned low-sodium beef broth
- 3/4 cup water
- 1 tablespoon chopped fresh parsley
- Heat oven to 325°F; spray 13 x 9 x 2-inch baking dish with cooking spray.
- In pie plate combine flour, salt, and pepper; dip beef in mixture to coat well on both sides, shaking off excess. Set remaining flour mixture aside. In 12-inch nonstick skillet over medium-high heat, heat 1½ teaspoons oil; add beef; cook 5 minutes on each side until well browned. Set aside half of onion and mushrooms; transfer remainder to baking dish with beef.
- Place reserved flour mixture in small bowl; using wire whish or fork, gradually beat in beef broth and water. Pour mixture over contents of baking dish; cover with foil; bake 1 hour 20 minutes until beef is tender.
- Ten minutes before beef is done, uncover baking dish; arrange reserved onions and mushrooms over beef. Re-cover; cook until beef is ready and vegetables are tender.
- Transfer vegetable-topped beef to serving platter; sprinkle with chopped parsley. Serve accompanied by mushroom-onion pan gravy.
Makes 6 servings.