Betty Crocker: Creamy Swiss Steak

I know, I know, this recipe has canned soup.  Normally I hate that kind of thing.  But this has been in the dinner rotation since I was first able to shove little bits in my mouth.  There's just something so good about earthy mushroom soup and onions that makes this beef pretty darn delicious.  It's like country fried steak cooked in its own gravy.  Without the crunch that eventually gets soggy as you're trying to eat it.  Without taking up the whole plate.  I only see positives here.

Creamy Swiss Steak
Adapted from Betty Crocker’s New Good and Easy Cookbook

2 pounds boneless beef round steak or cube steak, tenderized
¼ cup flour
1½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons canola oil
2 (10¾-ounce) cans cream of mushroom soup
1 envelope dry onion soup mix
1 cup milk

Preheat oven to 350°F.

Cut the beef round steak into serving size pieces. If the meat was not run through the tenderizer at the butcher’s, hit the steaks all over with a tenderizer mallet. Mix together flour, salt, and pepper. Dredge steak in flour mixture. In a large skillet, heat oil until shimmering. Add steak pieces and cook until browned on both sides. Drain on paper towels.

Mix together mushroom soup, onion soup mix, and milk. Pour a small amount of mushroom soup mixture in the bottom of a 2-quart casserole dish. Lay the steak pieces over the sauce. Pour the remaining sauce over the beef. Bake for one hour or until tender.

Makes 6 servings