Constance
Master Chef
DH and I tried a new (to us) method of cooking Swiss steak last night, and was it ever good.
Season round steak with S&P, sprinkle with flour on both sides and pound in with a meat mallet or the edge of a saucer.
Heat a small amount of olive oil in an oven-proof skillet and brown meat on both sides. (3 tbls oil is enough in a non-stick skillet.)
Add two cups of water, a packet of dry onion soup mix and a small can of tomato sauce to skillet.
Cover skillet and put in 350 degree oven for about an hour and a half, or until meat is tender.
Season round steak with S&P, sprinkle with flour on both sides and pound in with a meat mallet or the edge of a saucer.
Heat a small amount of olive oil in an oven-proof skillet and brown meat on both sides. (3 tbls oil is enough in a non-stick skillet.)
Add two cups of water, a packet of dry onion soup mix and a small can of tomato sauce to skillet.
Cover skillet and put in 350 degree oven for about an hour and a half, or until meat is tender.