What a terrific flavor this has!!! This is almost dead on the same way my Mom &I used to make "Swiss Steak" although most folks make that with a tomato base.
I use a thin cut of " round", but I have the butcher run it through the tenderizer. If he can't, I tenderize it myself. Then, I flour & spice it, before I sear it. The flour helps to thicken the gravy, & searing it brings out the " cooked meat " flavor. Deglaze the pan, & pour that in too. Then, I add the soup & water, & one package of Lipton (Registered Trademark) onion soup & continue with Capco's directions.
Thank you Capco for sharing this recipe. So nice to see this recipe already printed, because it was a favorite of my family, & I'm working on a "Family Favorites" cookbook, so my girls will have them in one place instead of loose in this cookbook or that.
Was this review helpful?
1 user found this review helpful
What a terrific flavor this has!!! This is almost dead on the same way my Mom &I used to make...