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Deviled Swiss Steak

Russ Myers


A simple, satisfying, main dish with a slight tangy flavor


★★★★★ 3 votes

6 / 8
20 Min
1 Hr 45 Min
Stove Top


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1/4 c
all purpose flour
2 tsp
dry mustard
3 lb
beef round steak, cut 1" thick
2 Tbsp
salad oil
4 oz
can mushroom stems and pieces
1 Tbsp
worcestershire sauce
1 1/2 tsp
1/4 tsp

How to Make Deviled Swiss Steak


  • 1Combine flour, salt, pepper, and dry mustard.
    Sprinkle mixture over round steak and pound into meat with a meat mallet.
  • 2In a heavy skillet, brown steak slowly on both sides in hot oil. Drain off excess fat.
  • 3Drain mushrooms; reserve the liquid.
    Add water if needed to make 1/2 cup liquid.
    Add mushroom liquid and Worcestershire sauce to meat in skillet.
  • 4Cover tightly and cook over low heat for 1 1/4 to 1 1/2 hours, or till tender.
    During the last few minutes, add mushrooms and heat through.
  • 5Skim any fat from the pan juices before serving.

    Garnish with parsley, if desired.

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About Deviled Swiss Steak

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American

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