I made a Swiss steak a while back with ground beef and a mushroom sauce. This recipe is quite different.
Using the round steak gives the dish a heartier feel. I used a small amount of meat tenderizer when I pounded the meat. The recipe didn’t call for it, but I think it helped break the meat down and make it more tender.
The golden mushroom soup gives you the great mushroom flavor, but is more of a puree, so you do not get mushroom pieces.
The tomatoes add a very different element to the sauce. It is a lovely blend of acid and savory mushrooms.
Really this was a nice recipe and a lovely dish.
EASY SWISS STEAK
1 1/2 Pounds Round Steak, 3/4 inch thick
1 Can Golden Mushroom Soup
1/4 Cup Chopped Onion
1/2 Cup Chopped Tomatoes
1/4 Cup Water
Dash Pepper
Pound steak, cut into serving size portions. In a skillet, brown steak in butter or shortening. Pour off fat. Add remaining ingredients. Cover, simmer for 1 1/4 hours.
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