Country-Style Smothered Steak

Karla Harkins

By
@Karla_Harkins

I got this recipe a long time ago off of a recipe card that was posted by the McCormick spices in the grocery store. It was titled Country Swiss Steak, but I find most Swiss steak has tomatoes and this one is just a delicious gravy the meat is cooked in. It is great served with mashed potatoes. I make this recipe a lot and I still love it after all these years. As a matter of fact, I just put the meat to defrost for dinner! Also, mine doesn't turn out looking like the picture on the recipe card but it tastes great. I will post a picture of mine when it gets done tonight.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr 30 Min

Ingredients

1 pkg
onion soup mix
1/4 c
flour
1/4 tsp
dry mustard
1 tsp
season-all
1/2 tsp
black pepper
3 lb
round steak
1/4 c
shortening
1 tsp
basil, dried (i use a little more to taste)
1 tsp
beef flavor base
1 c
hot water
1 medium
green bell pepper, cut in rings
1
bay leaf

Directions Step-By-Step

1
Mix 3 tablespoons of dry soup mix with flour, mustard, Season-All and pepper; pound into steak pieces. In heavy skillet brown meat on both sides in hot shortening.
2
Add the rest of the dry soup mix, the remaining flour mixture and remaining ingredients in recipe. Cover, bring to a boil. Add water if you find the gravy becoming too thick from the flour mixture. Reduce heat and simmer 1 1/2 hours or until tender, adding water as needed to keep the gravy a good consistency.
3
Remove bay leaf before serving. If desired, garnish with pimento. Serve with the gravy poured over hot, buttery mashed potatoes, that is my favorite way!

About this Recipe

Course/Dish: Beef, Steaks and Chops