How to make Swiss steak casserole

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Swiss steak may at first sound like it's a dish that uses Swiss cheese. Or perhaps one that hails from Switzerland but has gone global. In fact, both of these assumptions would be incorrect. Swiss steak gets its name from the process of "swissing," or tenderizing a piece of meat before it's cooked. In the case of Swiss steak, that cooking typically refers to some type of braising. In the recipe that follows, however, it gets cooked up in a hearty casserole.
Any kind of beef can be used, but round steak is an ideal cut because it's already tender and yet can withstand a long cooking time. So while you can have all the great taste of Swiss steak, you only need to do a fraction of the work. To that steak, add onions, mushrooms, carrots, and even potatoes to make a complete meal. The beef does require some cooking beforehand, but after doing so it all comes together fairly quickly before being popped into a hot oven.
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How to Make Swiss Steak Casserole
4
15 minutes
1 hour, 50 minutes
2 hours, 5 minutes
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 pounds round steak, cut into 1-inch cubes
2 tablespoons vegetable oil, divided
2 cups sliced mushrooms
7 or 8 pearl onions, peeled
3 cups russet potatoes, peeled and cut into 1/2-inch cubes
3 large carrots, peeled and sliced
1 15-ounce can diced tomatoes, with juices
Preheat oven to 350 degrees Fahrenheit and grease a 9-inch by-13-inch casserole dish.
In a large bowl combine flour, salt, paprika, garlic powder, and black pepper. Whisk to thoroughly incorporate all ingredients.
Add beef cubes and toss in the flour to thoroughly coat.
Heat one tablespoon of vegetable oil in a large frying pan over medium-high heat.
Add beef, in batches if necessary, and cook for about 10 minutes, stirring occasionally, until beef is browned on all sides but not entirely cooked through.
When beef is finished cooking, place in a large bowl.
Add remaining tablespoon of vegetable oil to the skillet and turn heat down to medium. When hot, add the mushrooms and onions and cook for about 5 minutes, until softened.
Add mushrooms and onions to the beef in the bowl, along with all remaining ingredients. Stir well.
Pour contents of the bowl into the prepared casserole dish.
Cover casserole dish with aluminum foil and place in the preheated oven for 1 hour and 30 minutes, until both the meat and the vegetables are tender.
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