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Venison Swiss Steak (non-tomato recipe)
Many thanks to James Harter for this delicious recipe.
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~ 2 lbs. venison steak 3/4" thick (note tougher cuts of meat work good for Swiss steak)
~ 1/3 cup flour
~ 1/2 tsp salt or teaspoon seasoned salt.
~ 1/4 tsp pepper
~ 2 tbsp. olive oil divided
~ 1 cup sliced onion
~ 1 cup sliced mushrooms
~ 1 3/4 cup beef broth divided
~ 10 oz. can Golden Mushroom soup
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Preheat oven to 350 degrees.
Pound meat with a meat mallet on both sides, (or a heavy plate on its side) just enough to tenderize.
Mix salt and pepper with the flour. Dredge meat in flour mixture. (Press flour well into the meat)
Heat 1 tbsp. olive oil in a large skillet and brown meat on both sides. Remove meat to a casserole dish.
Add another one tbsp. olive oil to the skillet and sauté onions and mushrooms until tender and lightly browned. Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom.
In a separate bowl, whisk together soup and remaining broth. Add broth/soup mixture to the skillet and bring to a boil. Pour entire contents of the skillet over the meat in the casserole.
Bake covered for 2 hours.
Serve with mashed potatoes and a vegetable.
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