Tuesday, September 11, 2007

Swiss Steak

I considered not posting this because it's all so approximate, but it is hands down my favorite thing that I can make, so I couldn't pass it up.

Round Steak
2 cans cream of mushroom
Can of mushrooms
Garlic Powder
Onion Powder
Pepper
1 package onion soup mix
2 cups flour
Better than boullion (optional)

Put flour, garlic powder, onion powder, and a lot of pepper into a large ziploc bag and mix. Cut round steak into small pieces. Tenderize the meat until it's practically see-through. When tenderized, put it into the flour mixture, seal the bag, and mix it until the piece of steak is completely covered. Do this will all pieces of steak (it is good to put one piece in the flour mixture at a time so that they don't stick to each other). Fry each piece in oil until brown. In a separate bowl, mix cream of mushroom, onion soup mix, Better than Boullion, mushrooms, and one can of water. Add garlic powder, onion powder, and pepper to taste. (can add more or less water depending on how you want the gravy to be) Put a little gravy at the bottom of a baking dish so that they won't stick, and put the steaks on top, with very little space inbetween the steaks. Then cover with gravy. Cover with aluminum foil and bake at 350 for an hour and a half. Serve with mashed potatoes.

1 comment:

scottandlesley said...

One of Scott's all-time favorite meals from the dinner group! SO DELICIOUS!