I love comfort food. Especially in the Fall and Winter.
I break out my Dutch ovens and my Crock Pot and go to town on cooking scrumptious meals.
This is a dinner my mom always cooked when we were growing up and I haven't made it in years.
I was in the mood for something slow cooked which mashed potatoes and gravy the other night so I remembered this recipe and oh my was it delicious!
Does Swiss Steak take you back to when you were growing up?
What do you remember your mom cooking as a comfort food that you'd like to see again? Let me know; I'd love to try and re-create some of the dishes.
Give this dish a try ~ it's comfort food at it's finest.
Here's what you need:
2-1/2 Lbs. Beef Loin Top Sirloin Steak, tenderized by the butcher
2 yellow onions, sliced and quartered
2 Tbs. canola oil
13 oz. carton of beef broth
1/2 to 3/4 cup water
salt & pepper
1/2 cup flour
Preheat oven to 275 degrees.
Heat oil in a large Dutch oven or oven proof pan on medium high and saute the onions. Season with salt and pepper while sauteing. This takes about 10 minutes until they start to brown and are translucent. Remove to a plate.
Place the flour and a little salt and pepper on a paper plate or in a plastic baggie and mix. Dredge the steaks through the flour mixture, shaking off the excess flour.
Pour in a little bit of the stock in the pan to help with de glazing. Stir and scrape the pan to release all the delicious bits on the bottom.
Add the onions back to the pan with the rest of the beef stock and the water.
The meat will literally fall apart it is so tender. I serve with a spatula to serve whole pieces.
Best served with mashed potatoes and the pan sauce makes a wonderful gravy.
Here's the handy printable - Swiss Steak