Deviled Swiss Steak
Submitted by sandhya
Pounded round steak seasoned with dry mustard and Worcestershire, then braised until melt-in-your-mouth tender and topped with savory mushrooms. A classic crowd-sized dinner that feeds 10 with minimal prep.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSwiss steak gets a spicy upgrade here with a generous coating of dry mustard pounded right into the meat. That extra kick transforms a humble round steak into something you’ll actually look forward to eating.
The method is old-school and foolproof. Season, pound, brown, then let it braise gently for an hour and a half until the meat practically falls apart. Sliced mushrooms go in at the very end so they stay plump and earthy.
This recipe feeds a crowd, making it ideal for Sunday supper with the family or a potluck contribution that’ll have people asking for seconds.
Chef Tips
- Really pound the mustard mixture into both sides of the steak; this tenderizes the meat and drives the flavor deep
- Keep the heat low during the braise so the meat stays moist instead of toughening up
- Save the braising liquid and spoon it over the plated steak as a simple pan sauce
Ingredients
Directions
Cut round steak into serving size pieces.
Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.
Brown steak quickly in oil in large frying pan. Pour off drippings.
Drain liquid from mushrooms and add enough water to make ½ cup.
Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1½ hours.
Add mushrooms during last 5 minutes of cooking time.
Remove steak to warm serving platter and top with mushrooms.
Garnish with carrot curls and parsley or celery leaves.
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