ound this mixture into the Swiss steak on both sides.
Fry
Spread butter in center of a 20-inch piece of heavy-duty foil.
Cut Swiss steak into serving pieces.
Arrange on foil, slightly overlapping each piece.
Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, salt and pepper. Mix juice, A.1. sauce and cornstarch.
Pour over Swiss Steak. Wrap foil over and double fold edges to seal tightly. Place in baking pan.
Spread butter on 20-inch piece heavy-duty foil.
Cut Swiss steak into serving pieces.
Place on foil.
Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, cayenne, salt and pepper.
Mix juice, A.1. sauce and cornstarch.
Pour over steak. Wrap foil over and double fold edges to seal.
Place on baking pan.
Bake 2 hours at 325\u00b0.
Roll back foil.
Let brown 10 to 15 minutes.
Serves 4 to 6.
Cut round steak into serving size pieces and place in 5-quart crock-pot.\tPlace in layers with onion and season with salt and pepper.
Mix mushroom soup and milk in a bowl and spread evenly over top. Start crock-pot on high for about an hour, then turn to low for 7 to 8 hours.
Serve with mashed potatoes and a salad. This is delicious.\t(If you have a smaller crock-pot, just cut recipe in half.)
Trim fat from steak; cut into serving size pieces.
Heat oil in skillet; brown steak.
Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
Place in single layer in baking dish.
Cover with onions.
In skillet, heat tomatoes; add Worcestershire sauce and season to taste.
Pour over steak; cover and bake at 350\u00b0 for 2 to 2 1/2 hours or until tender.
Trim fat from steak; cut into serving size pieces.
Pound flour into both sides of steak.
Heat fat in skillet; brown steak on both sides.
Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
Place a single layer in baking dish.
Cover with onion slices.
hallow baking dish.
Cut steak into four portions and pound
Roll steak in flour.
Brown in skillet in small amount of fat. Put in baking dish, greased a little.
Add chopped onion (cut in medium size pieces), celery and carrots.
Mix remaining ingredients.
Add to steak.
Bake at 325\u00b0 for 2 1/2 hours or until tender.
Roll steak in flour.
Brown in small amount of fat.
Put in baking pan.
Add remaining ingredients.
Bake, covered, for 2 to 2 1/2 hours in 325\u00b0 oven.
Preheat oven to 350\u00b0.
Combine onion salt, black pepper and flour.
Cut Swiss steak into 6 serving size pieces.
Pound flour mixture into each side of Swiss steak.
Brown in oil.
Arrange in single layer in baking dish.
Cut steak into pieces.
Pat in seasoning and water for 15 minutes.
Take out and flour and brown in skillet, then add meat to water and seasoning.
Cook for one hour.
Place steak in shallow roasting pan.
Pour tomatoes over top of steak.
Slice carrots, onion and celery; sprinkle over steak. Cover with tinfoil.
Bake at 375\u00b0 for 60 minutes.
Makes 6 servings.
Mix salt and pepper with the flour and pound it into the steak.
Brown the steak in the butter.
Add onion, tomato puree and some water and bouillon.
Cover and simmer 1 hour over low heat, or bake 1 hour at 250 degrees fahrenheit in a preheated oven.
Add sour cream and mix well.
Simmer 1/2 hour longer.
Pound flour, salt and pepper into both sides of round steak. Brown meat in greased skillet; add tomato soup and simmer slowly over moderate heat until savory and tender.
Remove meat and cut into desired portions.
Cook egg noodles as directed and drain. Saute egg noodles in steak gravy.
Pour into large platter and top with Swiss steak and parsley.
Put oil in frying pan.
Let oil get hot.
Just put steak in oil until steak gets light brown on both sides.
Put steak and oil in baking pan, then add 2 1/2 cups water, Lipton onion soup mix and 1 can of soup.
Put top on.
Cook at 350\u00b0 for about 2 1/2 hours.
If it gets dry, add a can of soup.
When done, take out meat and mix the sauce.
Put on potatoes.
Do not pound meat.
Brown steak in flour, salt and pepper.
Put in a roasting pan (it splatters).
Add tomato sauce, onion and celery and enough water to cover meat.
Bake at 350\u00b0 for 3 hours. If gravy is not thick, thicken.
This may be adjusted to personal tastes.
Cut round steak into serving pieces. Season with salt and pepper.
Coat with flour and brown in small amount of oil.
Place in crock-pot with sliced onion.
Pour tomatoes over all. Cover and set to high temperature for 1 hour, then to low for 8 to 10 hours.
Cut steak into serving size portions, roll in flour and brown in butter in skillet. In large, deep baking dish, add tomatoes, onion, green pepper and bayleaf. Cook at 350\u00b0 for 90 minutes. Add peas, carrots and steak, salt and pepper to taste. Add water or V-8, as needed. Bake an additional 45 minutes.
Pound steak with flour seasoned with salt and pepper.
Brown in oil; drain.
Mix remaining ingredients and add to steak.
Cover and simmer over low heat 2 hours or until meat is tender, stirring often.
Add water as necessary.
Heat oil in large skillet.
Combine flour, salt and pepper.
Cut steak into 4 or 5 servings; dredge in flour mixture.
Brown on both sides in hot oil; remove to large baking dish.
Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
Serve with sauce spooned over the mashed potatoes.