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Swiss Steak (VRP 200)

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Swiss Steak

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Swiss Steak Recipe Card Front

Swiss Steak

Swiss Steak

Swiss Steak

Front of the recipe card for Swiss Steak.

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Swiss Steak Recipe

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Swiss Steak

Swiss Steak 1

Swiss Steak (VRP 200)


  • 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


    1. Heat oven to 325°F; spray 13 x 9 x 2-inch baking dish with cooking spray.
    2. 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.
    3. 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.
    4. 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.
    5. Transfer vegetable-topped beef to serving platter; sprinkle with chopped parsley. Serve accompanied by mushroom-onion pan gravy.

    Makes 6 servings.

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