Swiss Steak Without Tomato - cooking recipe

Ingredients

2 lbs round steaks, cut into serving pieces and pounded thin
1/2 cup flour, for dusting steaks
1 medium onion, cut in quarters and sliced
1 teaspoon salt
1 teaspoon pepper
3 tablespoons vegetable oil
2 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) can condensed beef broth
8 ounces sliced fresh mushrooms (optional)

Preparation

Put flour, salt, and pepper in large ziploc baggie.
Add pounded steak pieces and shake well.
Do not remove from bag.
In large dutch oven, heat oil over medium high heat until shimmering.
Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
Fry until browned on each side, approximately 2 minutes per side.
(This will have to be done in batches. Remove each browned piece to a plate.).
Add onions to dutch oven, cover and cook for one minute.
Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
If using mushrooms, add after 60 minutes and replace in oven.
This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.