Thursday, November 6, 2014

Swiss Steak with Mushrooms

I had to do some digging for this recipe, because even though our family's meals over the years have always revolved around venison, we haven't been lucky enough to have a freezer full of it for a while.  Mom reminded me how to cook it properly, and argued with me about adding sherry to the sauce, but agreed it might be a nice touch; she will be trying it that way "next time". I use all of our family recipes to a "T", but I like to add a little of my own flair to the pot sometimes.

"Swiss Steak with Mushrooms" utilizes one of the tougher cuts of venison, round steak. But after beating it into submission and simmering it for an hour with some sauteed mushrooms and onions, it turns into a melt-in your-mouth meal.

Some people don't like venison because they say it's too tough, or too "gamey", but cooked this way, it's amazing. You will become a venison fan overnight.

You can add a dash of sherry to the sauce before you start the simmering process, or go the Meatballs and Mashed Potatoes with Mushroom Gravy route and add a can of mushroom soup and some milk to produce a thicker gravy after it's done simmering.

Good luck in the woods this weekend!

Swiss Steak with Mushrooms                    Printable Version

Fresh white button mushrooms, sliced
Medium yellow onion, sliced
Olive or vegetable oil
Round steak
Sherry (optional)

In a large frying pan, add the olive or vegetable oil.  Add in the sliced mushrooms and onions and cook until the onions are soft.  Remove from the pan into a bowl, leaving any drippings behind.  You will add these back in later in the cooking process.

Pound the round steak to about 1/4" thickness with a meat tenderizer. In a shallow dish, mix together the flour, salt and pepper. Dredge the pieces of meat in the flour mixture. Add a bit more oil to the frying pan and brown the meat until almost cooked through (it's good to leave venison a little red in the middle, it will continue cooking in the sauce). Pour the cooked mushrooms and onions back into the pan, cover with water, stir in a dash of sherry if you wish, and let it simmer on low for about an hour, stirring occasionally and adding more water as needed so the pan doesn't get dry.

Serve the steak right from the pan with the sauce, or remove the meat to a plate and add a can of mushroom soup and some milk to the pan to make a thicker gravy. Heat the soup through before serving the gravy over mashed potatoes.

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