None

Swiss Steak Supreme – Recipe of the Week

This is a recipe that I have served my family for years.  I know there are many articles on the dangers of eating too much red meat – and yet steak continues to be one of my family favorites.

Recently I was introduced to a wonderful Website:  Well-beingSecrets.com that is filled with great information. You should visit it often.

Helen Nichols, Editor-in-Chief of the site has written an article based on research about 31 Science-Backed Health Benefits of SteakI think you will find it very interesting.  ENJOY (the article and your steak)!

Swiss Steak Supreme

Swiss Steak Supreme

Image by Larry Cowling
Cully’s Kitchen

Ingredients

  • 1½ pounds top round steak (¾” thick)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon dried thyme leaves
  • 1/8 teaspoon black pepper (ground)
  • 2 tablespoons extra-virgin olive oil
  • ½ cup onion, sliced very thin
  • ½ cup mushrooms trimmed and sliced
  • 2 medium carrots, peeled, trimmed, and cut into 1½” X ¼” strips (optional)
  • 1 can (10.5 oz.) condensed French onion soup

Directions

  1. Have a 10″ or 12″ inch heavy skillet ready (cast-iron preferred) – with a lid.
  2. Place steak between two heavy pieces of plastic wrap and pound with a wooden mallet or bottom of a small sauce pan to ¼” thickness – then, cut into 6 pieces.
  3. In a 9″ pie plate, stir together the flour, parsley, thyme, and pepper.
  4. Place oil in the skillet and heat over medium-high heat.
  5. Dredge each piece steak in the flour mixture and place in the hot oil – cook 3 to 4 minutes on each side.
  6. Add all remaining ingredients.
  7. Reduce heat to low and cover.
  8. Continue cooking until steak is tender (~50 to 60 minutes).
  9. Serve with creamy mashed potatoes and a steamed green vegetable.

Servings: 6

This recipe comes from “Dinner – 55 Easy Recipes” Volume I of the Mama Legacy Cookbook SeriesBUY NOWand enjoy all the amazing recipes. 

 

 

, ,