I’m sorry this doesn’t involve as many pictures as some of the previous recipe tutorials here! But Swiss steak is easy to make and doesn’t involve a lot of details.
Start with a package of stew meat. We got ours from Costco, and a single recipe feeds about 8 people.
Season the meat with salt, pepper, and garlic powder.
Working in batches, sear both sides of the meat in a dry skillet heated to medium-high.
Transfer the meat to a crock pot after it’s seared. The pan should start to look like this as you sear all the meat. (It will get darker and darker.)
After the meat is seared, reduce the heat to medium-low, and brown an onion (sliced) in the pan. (Yes, it’s ok for the pan to get this dark.)
Remove the onions to a cutting board to be chopped after they’ve cooled. Add a couple tablespoons of butter to the pan, along with a couple tablespoons of olive oil.
After the butter is melted, add the chopped onions to the pan, along with about 8 cloves of minced garlic, and a handful of chopped mushrooms (mushrooms are optional).
Add a splash or two of red wine vinegar and a pinch of salt.
Then add a heaping tablespoon or two of beef bouillon base.
About this much. Stir that in, scraping the burnt bits off the bottom of the pan,
and add about two cups of sour cream.
Pour in a couple cups of whipping cream
Stir that in and add black pepper. Taste it and see if it needs more salt, as well.
Pour the sauce over the seared stew meat,
And add water until sauce covers the meat. Stir it, and cook on high for about six hours.
Prior to serving, spoon the pieces of meat onto a serving platter and cover.
Then whisk together 1/4 -1/2 C flour with enough water to make the mixture like thick pancake batter. (Add the water to the flour slowly, while mixing, so the mixture is smooth.)
Stir the flour and water into the gravy and simmer for 10-15 minutes.
Serve with creamy garlic mashed potaotes.