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 Steak. I think you will find it very interesting. ENJOY (the article and your steak)!
Swiss Steak Supreme
- 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
- Have a 10″ or 12″ inch heavy skillet ready (cast-iron preferred) – with a lid.
- 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.
- In a 9″ pie plate, stir together the flour, parsley, thyme, and pepper.
- Place oil in the skillet and heat over medium-high heat.
- Dredge each piece steak in the flour mixture and place in the hot oil – cook 3 to 4 minutes on each side.
- Add all remaining ingredients.
- Reduce heat to low and cover.
- Continue cooking until steak is tender (~50 to 60 minutes).
- Serve with creamy mashed potatoes and a steamed green vegetable.
This recipe comes from “Dinner – 55 Easy Recipes” Volume I of the Mama Legacy Cookbook Series. BUY NOWand enjoy all the amazing recipes.