Friday, April 11, 2014

Food Friday - Sunday Dinner Swiss Steak

Swiss Steak
adapted from ReMarkable Home

  I don't know why but planning Sunday dinner seems to cause me problems.  I grew up in a house where my mom made a roast almost every Sunday for after church and it was fabulous.  The house smelled heavenly when we got home, she would have dinner on the table within about 30 minutes of walking in the door and we usually had homemade biscuits too!  As much as I love a roast, I just never seem to have it in the freezer.  I've found it hard to find really good roasts at our store so I just don't get them.  Ironically, as we ate this last Sunday, we figured out that we have not eaten at hone on a Sunday since . . .Superbowl Sunday.  Seriously.  We either ate at church, were out of town, or went out to eat.  Well, this recipe is now my "go to" dinner.  As a matter of fact, I'm planning it for this Sunday again.  There is a little prep work because you need to brown the meat and deglaze the pan but it is well worth it for a fabulous meal when you get home from church.  I served it with Mashed Potatoes, Green Beans, and Rolls.  

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
Serves 8
  • 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.