Deviled Swiss Steak Deluxe

Ingredients

• ¼ cup all-purpose flour
• 1 tsp salt
• ¼ tsp pepper
• 3 lb boneless round or chuck steak, cut 1 1/2 inches thick
• 2 tbsp pure vegetable oil
• 1 cup 1 large sliced onion
• 1 cup water
• 2 beef bouillon cubes
• ⅓ cup bottled steak sauce
• 3 tbsp Dijon-style mustard
• 2 tbsp brown sugar

Method

1. Combine the flour, salt and pepper. Rub or pound the flour mixture into the meat, using a mallet or the edge of a saucer.
2. Heat the oil in a Dutch oven or heavy skillet over medium heat. Brown the meat well on both sides. Add the remaining ingredients. Bring to boiling, stirring until the bouillon cubes and sugar are dissolved. Cover. Reduce the heat to low. Simmer 2 1/2 to 3 hours or until the meat is tender when pierced with a 2-tine fork.
3. Transfer the meat and onions to a platter. If desired, garnish with red-skinned potatoes and broccoli. Skim the fat from the sauce. Pour into a sauceboat.
4. To cook in an oven bag: Heat the oven to 350 degrees. Put the meat and liquid in a large oven bag. Close the bag. Place in a pan. Make holes in the bag as the manufacturer directs. Bake 2 hours or until tender.

Notes

Makes 8 servings. Each serving made with chuck: 515 cal., 32.9g protein, 36.9g fat, 9g carbohydrate. Made with round: 401 cal., 35.5g protein, 24.5g fat, 9g carbohydrate.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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