4# Round steak, tenderized
2 Cans condensed Tomato soup
1 soup can of water
Salt & Pepper
Flour for coating
2T Butter
2T Vegetable oil
Trim fat and bone from round steak. Cut into pieces about the size of your palm. Sprinkle with salt and pepper to your taste. Poke with knife or fork to tenderize further and help incorporate salt and pepper into meat further. Dredge each piece in flour.
Melt butter an oil together in skillet (I use my electric skillet). Place prepared round steak pieces in skillet and brown on both sides (about 3 minutes each side).
Remove meat from skillet and drain off fat. Do not clean skillet or remove drippings.
Add tomato soup, fill one soup can with water and add that as well. Mix and return meat to the soup mixture. Let simmer for 45 minutes to one hour, turning meat occasionally.
Serve with mashed potatoes and vegetable of choice.
Tips
~ Let meat sit at room temperature for 60 to 90 minutes before preparing. This lets the meat relax, distributes the natural juices and softens the fats in it. I do this with all red meats except ground beef.
1 comment:
I usually buy that swiss steak package at the grocery store but your way sounds yummy.
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