Some recipes just feel like Shabbos, and this Swiss steak is one of them. Slow-baked, rich and full of flavor, it's pure comfort for a cozy Friday night.
An original Flavor Unfiltered Recipe
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Ingredients
4 slices well-marbled Swiss steak, medium-thick
4 shallots, sliced
8 oz portobello mushrooms, sliced
8 oz shiitake mushrooms, sliced
2 Tbsp olive oil
¾ tsp garlic powder
¼ tsp black pepper, plus a little for the steak
Salt, to taste
½ cup dry white wine
1 tsp onion soup mix (optional)
Directions
Preheat the oven to 285°F.
Heat the olive oil in a large skillet and sauté the shallots with the garlic powder, ¼ tsp black pepper and a little salt until softened.
Add the mushrooms and sauté until softened. Stir in the onion soup mix, if using.
Season the steak lightly with salt and pepper on both sides and arrange in a 9×13-inch baking pan.
Spoon the mushroom mixture over the steak and pour the white wine over everything.
Cover tightly with three layers of foil and bake for 3 hours 45 minutes–4 hours, until fork-tender.
Fall-apart tender—deeply seared chuck eye slow-braised with red wine, coffee, and garlic, then finished with a silky onion gravy. Serious flavor in every bite. 👌🔥
