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mallet flour kosher salt ground black pepper onion green pepper mushrooms carrots celery Italian tomatoes tomato paste cream of mushroom soup cancan beef broth Worcestershire sauce fresh parsley oregano kosher salt ground black pepper olive oil baking potatoes sour cream horseradish sauce heavy cream kosher salt ground black pepper
Viewed: 61 - Published at: 9 years agoIngredients
- 1 lb round steak, cut into serving portions and pounded flat (just use a meat mallet, hammer, rolling pine ... anything heavy)
- 1 cup flour, to dredge meat in before sauteing
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 onion (large, cut in half and thin sliced)
- 1 green pepper (cut in half and thin sliced in rings)
- 2 cups mushrooms, sliced (button or cremini are fine)
- 2 carrots, thin sliced in rounds
- 1 celery rib, diced fine
- 1 (15 ounce) can Italian tomatoes, garlic or 1 (15 ounce) can onions or 1 (15 ounce) can basil or 1 (15 ounce) can garlic
- 2 tablespoons tomato paste
- 1 (15 ounce) can cream of mushroom soup
- 1 (15 ounce) cancan beef broth, low salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons of olive oil to saute the meat and vegetables
- 2 12 lbs baking potatoes (peeled and quartered)
- 2 tablespoons sour cream
- 1 -2 teaspoon prepared horseradish sauce (use according to taste)
- 34 cup heavy cream (use can half and half or just milk too)
- kosher salt
- ground black pepper
Method
- Steak -- First prepare the meat.
- Cut the steak into several pieces and then pound fairly thin.
- Once pounded, add flour, salt and pepper to a large baggie and then dredge each piece of the round steak and get ready to pan sear.
- Meat -- In a large saute pan, heat to medium high and add the olive oil.
- Add the meat dredged in flour a few pieces at a time to cook.
- Saute each piece until golden brown just a couple of minutes per side.
- Once all done, remove to a plate while you cook the vegetables.
- Vegetables -- In the same pan add a little bit more olive oil, just a teaspoon, and saute the onions, peppers, carrots, celery and mushrooms and cook 3-4 minutes until lightly soft, then return the meat to the pan.
- Sauce -- In a small bowl, add the broth, soup, tomato paste, diced tomatoes, worcestershire, herbs, salt, and pepper and mix well.
- Add this to the pan with the steak and vegetables and lightly fold in so everything is mixed through.
- Bring to a medium boil and then reduce to low and cook covered on the stove for 2 hours until the meat falls apart.
- Just low and slow is the only way for this to turn out right.
- Potatoes -- As the steak is cooking, it is "spud" time.
- In a medium pot of salted water, add the potatoes and cook on medium high until soft.
- Once soft, drain well and return back to the pan to lightly dry out.
- Mash the spuds with a potato masher (personally I like mine a rough mash vs a creamy type with a mixer).
- And for the cream or milk, I like to heat mine up just a bit in the microwave, 20-30 seconds just so it isn't ice cold.
- It just makes for a smoother sauce.
- Then add it to the potatoes along with the horseradish, sour cream, salt and pepper and combine.
- Enjoy!
- Serve the swiss steak and vegetable sauce over the horseradish creamy potatoes.
