Swiss Steak

I’ve made so many versions of swiss steaks, just not sold on any of them yet though. Most of them call for letting the meat simmer for a couple hours, after that is you brown it, make a sauce or gravy and yada yada yada. Sorry, I’m a busy Mom with my hands full.Sometimes I just can’t put that kinda time into a meal
So, here I am a Mommy full of ideas & for some odd reason alot of energy:) I came up with this on the spur of the moment last night

1-1/2 to 2 pounds beef top round steak cut ito serving sizes (I used pre-cut ones, they were less than half an inch thick)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup chopped celery
1 cup chopped onion
1/2 pound fresh mushrooms, sliced
1 cup water (Or beef broth which I used)
1 garlic clove, minced

-Heat oil in pan & saute the onions & garlic celery. Take it out & set aside, add more oil if you need it to brown the meat.
– 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 steak in oil.(You just want to brown it, I had very thin pieces so it was barely a minute on each side) place in a 2-1/2-qt. casserole.
-Now here’s where most recipes say to drain, are you kidding me? Drain the last bit of that awesomeness away? Not happening that’s where the flavor is. I added the beef broth & the soup & mushrooms to mix it up into a nice thick gravy of heaven. Add on in all the celery, onions & garlic you heated up before. Stir it often until it gets thicker & pour over your meat.

Depending on how thick your meat is, the baking time will vary. Cover & Bake at 350, 1-1/2 hours or until the meat is tender. Mine only took about 45mins. I blame my oven 🙂 It was very tender & very juicy, the kids gobbled it down with hot rice & snap peas!