Recipe: Easy Swiss Steak - Cindy: This could be your recipe!

Easy Swiss Steak

8 (4-5 ounces) boneless beef chuck steak
1/3 cup flour
1 tablespoon garlic powder
1 tablespoon medium ground pepper
1/2 teaspoon salt
3 tablespoons dry onion soup mix
1/2 cup water
1/3 cup flour, for thickening
1 1/2 tablespoons margarine, divided

Chop the following in large chunks or slivers:
2 cups fresh mushrooms
1 1/4 cups onions
1 1/4 cups green peppers
2 medium carrots (optional)
3 stalks celery
2(28 ounces) cans stewed tomatoes
1/8 teaspoon bay leaves (optional)

Mix flour, garlic powder, pepper, and salt on a large plate.

Tenderize steaks thoroughly with mallet or knife. Roll each steak in the flour mixture. Set steaks aside.

Mix together the dry onion soup mix, the flour (for thickening), and the water, and set this aside also, allowing the dried onions to soften.

Melt half of the margarine in a large dutch oven on medium heat. Stir the vegetables into the dutch oven and cover. Cook about 10 minutes or until tender, stirring occasionally.

Melt the other half of the margerine in a large frying pan on medium to medium-high heat.

Brown steaks for approx. 2 minutes on each side. Turn off burner and set aside.

Add the stewed tomatoes and the onion soup/flour mixture to the vegetables and bring to a boil, stirring often.
Add bay leaf. Turn down to simmer. Add the steaks, making sure to mix thoroughly, spooning vegetables over the steaks to cover. Cover with a tight lid and very slowly simmer for 1 to 1 1/2 hours, or until steaks are tender. You should be able to cut the steaks with a fork.

yum yum Salt and pepper to taste. Serve over rice, noodles, or mashed potatoes.

Servings: 7-8