adapted from ReMarkable Home
A couple of little things. One, I did cut this recipe in half and it still worked perfectly. Two, for seasoning I use Nature's Seasoning in place of Lawry's and the Canadian Steak Seasoning. We are total Nature's Seasoning Junkies in the house. Third, after frying the meat, I poured out the excess oil before adding the water to the pan to deglaze it. There was just too much oil left to NOT pour it out.
Grammy’s Swiss Steak
- 3 pounds petite sirloin or round steaks, cut into 3-4 oz. pieces
- 1 cup flour
- 1 tablespoon garlic powder
- 1 teaspoon Lawry’s
- 1 teaspoon Canadian Steak Seasoning
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1/4 cup olive oil or vegetable oil (for browning meat…may need more)
- 1 onion
- 4 cups water
Cut up meat into 3-4 ounce sized pieces (about the palm of your hand or a little smaller). Cut off fat. Mix flour with garlic powder, Lawry’s, steak seasoning, salt, and pepper. Dredge meat in flour. Reserve remaining flour. Place oil in large flat bottomed skillet and heat well but not to smoking. Brown meat in oil until browned and crispy. You will likely need to do this in batches. Add more oil in between if necessary. Remove meat to a 9x13 baking dish or large covered casserole dish. Sprinkle with salt a pepper lightly. Deglaze your skillet by adding 4 cups of water to it and scraping the toasted bits off the bottom with a wooden spoon. Pour over the meat. You want the meat to be just covered. Sprinkle 1/2 cup of extra flour mixture. Slice an onion thinly and spread over the meat. Cover pan tightly with foil or glass lid and bake at 325 degrees for 3-4 hours, or until meat is tender but you still have liquid in the pan. Serve with mashed potatoes, if desired.