21 July, 2018
Beryl’s Swiss Steak
Large sweet onion, diced
1 ½ – 2 cups (approx) regular flour, divided to coat steak
1 – 2 Tablespoon flour (for gravy)
Salt & pepper (to taste, from the shakers)
Garlic Powder (to taste, from the shaker)
Approx 2 Tablespoon vegetable oil
Approx 2 Tablespoon butter, divided
1 – 2 cups water (for gravy) in a large measuring cup
4 – 6 pieces of cubed tender steak
Put about 1 ½ cups of flour on a plate. You can add more flour later if you need to add it.
Sprinkle both sides of all steak slices with garlic powder, salt & pepper. Dredge the steak with the flour, using your preferred method. Put the steaks on a plate, set aside.
In a large, deep frying pan, on medium-high heat, saute (all but about ½ cup) diced onions in approx. 2 Tablespoon vegetable oil, (just enough oil to cover the bottom of the pan) with 1 Tablespoon butter (for flavor) until tender, and starting to brown slightly on the edges. You may need to adjust the heat up or down, to prevent burning. Remove onions from pan and put in a large bowl, set aside. Scrape the bottom of the pan, but don’t remove the scrapings from the pan.
If necessary, add more vegetable oil, and the rest of the butter to pan to cook steak. You don’t want the bottom of the pan to be dry….
On medium-high heat, brown steak in pan, (in batches), turning the steak to brown both sides. Sprinkle some of the remaining (uncooked, reserved diced onion) in between the slices of steak while it is cooking. Remove steak when it is cooked to desired doneness (approximately 3 minutes each side – remember it will cook more later, so be careful not to turn it into shoe leather!) Put cooked steaks on a plate, put aside, reserve for later.
Scrape the “burnt” pieces of onion and steak on the bottom of the pan. Leave the scrapings in the pan!
Add 1 – 2 Tablespoon of flour to the water in the measuring cup and whisk it with a fork to remove lumps. Slowly pour this mixture into the frying pan and stir, continuing to scrape the bottom of the pan. Add more flour and/or water as needed to make the amount of (and consistency) gravy that you want, and let it simmer until the consistency is what you like. The gravy should be brown. Add the cooked onions and steak to the gravy (in the pan), cover the pan and let it simmer (very low heat) for about 10-20 minutes, just until everything is heated through and the steak is cooked through but still tender.