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Swiss Steak with Brown Gravy
3 lb Beef round steak boneless; cut 1/2 inch thick
3 tb Flour
4 tb Cooking fat
1/2 c Onion; chopped
1 1/2 c Water
1/2 ts Liquid gravy seasoning (opt)
1/4 c Flour; for gravy
*Ingredients based on two meals with 4 servings each meal; gravy for one meal only.
Cut meat for 8 servings.
Place meat on a cutting board and sprinkle with flour. With meat malet, or edge of heavy saucer, pound flour into meat. Repeat on other side.
In a large skillet, or Dutch oven, brown meat on both sides in fat, a few pieces at a time. Season with salt and pepper. Remove meat from pan and pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often. Add water and gravy seasoning.
Return meat to pan. Cover tightly and simmer for 1 to 1 1/2 hours, or until done. (If using beef round bottom round steak, more cooking time may be necessary.) Turn meat once to cook it evenly throughout. When done, remove portions to be served for immediate meal and keep warm while making gravy.
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 tablspoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
To serve, spoon gravy over meat, or serve separately.