Swiss Steak

 

A Swiss steak dinner is truly comfort food for me.  I love the beefy, oniony gravy that it makes as it bakes in the oven. And when you spoon the gravy over mashed potatoes….OMG, it is heaven!  I have tried many different recipes but this is the easiest and best tasting.  Using French onion soup as a gravy base is fast and foolproof. You can use any type of round steak, but I try to buy the thin sliced variety to avoid spending much time pounding it.  Try this on a cold winter day and get ready for all the compliments.

 

1 ½ lbs. eye of round steak

1 cup flour

1 large onion, sliced thin

1 can French onion soup

Olive or vegetable oil for browning

 

Cut round steak into portion sized pieces if not already purchased that way.  Dip each piece in flour and pound very thin (If you buy already thin sliced round steak you have very little pounding to do.  Pounding makes the tougher cuts of meat tender).  Brown on both sides in oil using deep skillet. Transfer to casserole dish coated with vegetable spray. Mix soup with one soup can of water and pour over browned meat.  Separate onions and place over top of mixture in casserole.  Bake in 350 degree oven for one hour; check and add additional 1 ½ cups of water so as not to go dry while baking (this is going to be your gravy).  Bake an additional 40 minutes and check for doneness with fork.  Serve meat with mashed potatoes and spoon gravy on top of all. Enjoy!