Garden Swiss Steak
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Meat Tenderizer Mallet
Ingredients
- ¼ cup all-purpose flour
- 500 grams beef round steak, ½ inch thick
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 bay leaf
- ⅛ teaspoon black pepper
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup water
- 1 medium green bell pepper, cut into strips
- Vegetable 1 Option
- ½ cup Vegetable 2 Option
- Side Dish Option
OPTIONS
Soup - Use 1 Item
- condensed tomato soup, Shortcut
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of potato soup
Vegetable 1 - Use 1 Item
- 1 medium onion, sliced
- 1 cup zucchini, sliced
- 6 spring onions, sliced
- 1 cup celery, sliced
Vegetable 2 - Use 1 Item
- mushrooms, sliced
- carrot, sliced
- tomatoes, diced
- parsnips, sliced
Side Dish - Use 1 Item
- hot mashed potatoes
- hot buttered noodles
- hot cooked rice
- hot biscuits
Instructions
- On a cutting board, use a meat tenderizer mallet, pound the flour into the steak until it is all absorbed. Cut the steak into 4 equal size servings.
- Heat the oil in a large non stick pan on medium high heat. When hot, add the steaks and brown on both sides.
- Add the garlic, bay leaf, and pepper. Spoon the Soup Option over the steaks and add the water. Heat to boiling then reduce to low. Cover and simmer for 1 hour, stirring occasionally.
- Add the green bell pepper, Vegetable 1 and Vegetable 2 Options. Cover and simmer 30 minutes or until the steak is tender.
- Discard the bay leaf and serve with Side Dish Option. Enjoy.
Notes
Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup.
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