Oven-Braised Swiss Steak
Serves 4 to 6
I usually make my mother's stovetop recipe for Swiss steak, which is in the similar and related recipes links. However, she created this version later in life and it is also very good. I must admit that there is a little less work and it does not require watching since it braises in the oven. Clean up is easy since the meat and vegetables are cooked in foil. Serve Swiss steak with mashed potatoes, noodles or rice.
- 1/2 tablespoon butter (or use cooking spray)
- 2 pounds beef round or chuck steak, 1-inch thick
- 1 envelope dehydrated onion soup mix
- 1/2 pound button mushrooms, sliced
- 1/2 green bell pepper, sliced
- 1 can (14.5-ounces) whole tomatoes drained and chopped, juices reserved
- Pepper to taste
- 1/2 cup reserved juices from canned tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh parsley
Preheat oven to 375° F. Grease the center of the foil with the butter or spray. Cut the steak into serving pieces. Arrange on foil, overlapping each portion. Sprinkle with the onion soup mix, mushrooms, peppers and tomatoes. Season with pepper. Mix together the tomato juices, Worcestershire sauce and cornstarch, until the cornstarch is dissolved. Pour over the steaks. Fold the foil to seal tightly. Bake for 2-1/2 hours or until very tender. Serve in foil or transfer to individual serving plates. Garnish with the chopped parsley.