Mushroom Melody
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Mepas, G.p.
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Mushroom-Smothered Swiss Steak

"The West wasn't won on salad."
~ North Dakota Beef Council

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Mushrooms
Art Print
Kruse-Kolk, Alie
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Mushroom-Smothered Swiss Steak
Mrs. Ennis Woffinden of Utah County, Utah
The Grass Roots Cookbook
by Jean Anderson, 1992, Doubleday

 Makes 6 servings

“The Woffindens raise their own beef (Herefords and Charolais) as well
as lambs and hogs. ‘One beef a year will about do us,’ Mrs. Woffinden
says. The family likes steak best (‘pink but not raw’). As for the less-
than-tender cuts, Bea Woffinden makes them into soup, stew, or
Swiss steak. ‘Ennis loves this Swiss steak,’ she continues, ‘because
mushrooms are a favorite of his.”

1 blade, arm or round steak cut about
2 inches thick (3 to 3 1/2 pounds)
2 tablespoons butter, margarine, or bacon drippings
1 medium-sized yellow onion, peeled and chopped
3/4 pound mushrooms, wiped clean and sliced thin
6 tablespoons flour
1 cup beef broth
1 cup milk
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)

1. Brown the steak on both sides in the butter in a large heavy frying pan
over moderately high heat (I brown it real good,’ Bea Woffinden says).
Transfer to a roasting pan that is only slightly larger than the steak.
2. In the drippings sauté the onion and mushrooms over moderate heat
about 5 to 8 minutes until limp and lightly browned. Blend in flour
well, add broth, milk, salt and pepper, and heat, stirring constantly,
until thickened and smooth – about 3 minutes.
3. Pour mushroom sauce over steak, cover pan snugly with aluminum
foil, and bake in a moderate oven (350 degrees F) about 1 1/2 hours
or until steak is fork-tender.
 

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