Swiss Steak 7 Recipe

  • 3 pounds tenderized round steak
  • 1 can cream of mushroom or chicken soup
  • 2 cups or more tomato juice
  • 2 onion slice 1/4 inch thick (medium)
  • salt and pepper to taste
Dredge steak servings in flour. Brown in hot fat on both sides. Please layer of meat in roaster, place an onion slice on each piece of meat. Cover with the sauce made from combining soup and tomato juice. Repeat until all of the steak is layered in the pan. Pour remaining sauce over the top. Bake at 325° for 1 to 1 1/2 hours or until fork tender. Make gravy from sauce left in pan after removing the steak.
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