Deviled Swiss Steak
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, round steak
cut 3/4 inch thick |
|
| 2 | teaspoons |
dry mustard
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
mushrooms, canned
sliced |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | x |
carrots
curls, or parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, round steak
cut 3/4 inch thick |
|
| 1E+1 | ml |
dry mustard
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
mushrooms, canned
sliced |
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | x |
carrots
curls, or parsley |
*
|
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.
