Round steak can be a tough meat. It is great for roasts though. Low and slow cooking is definitely the right way to handle a round steak.
The seasoned flour, pounded into the steaks gives them plenty of seasoning. It always gives them a very thin coat breading.
Searing the steaks helps to lock in the moisture. This in turn locks in the flavor to the steaks.
The potatoes and carrots cook wonderfully in the 45 minutes. They take on the tomato soup flavoring well. Thankfully, they also take on the seasoning from the meat and onions.
I am not a huge fan of peas, but my husband loves them. They do add a nice bit of color to the dish.
It does take about an hour, but honestly it is worth it. The meat is moist and flavorful. The vegetables are soft and perfectly cooked. The seasoning is good - not overly so, but just right.
This is a great one pot dinner!
SWISS STEAK EN CASSEROLE
3 Pounds Round Steak, Cut 1/4 inch thick
1/2 Cup Flour
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
1/4 Cup Salad Oil
2 Cups Sliced Onions
1 1/2 Cans Condensed Tomato Soup
1 Soup Can Water
9 Whole New Potatoes, Pared
6 Carrots, Pared and Quartered
1 Package Frozen Peas
Mix flour, salt and pepper. Pound mixture into steaks. Brown in hot oil on both sides. Remove and reserve. In same oil, sauté onions until just tender. Add steak to onions with soup and water. Simmer, covered, for 40 minutes. Add potatoes and carrots. Simmer, covered for 45 minutes. Season to taste. Push frozen peas down into juices. Cook, covered, 10 minutes.
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