Ingredients: |
Ingredients: 1 lb. boneless tenderized Round Steak*
Flour for dredging
Salt and ground Black Pepper, to taste
Garlic Powder
1 Tbsp. Shortening
1/2 C. Onions, chopped
1/4-1/2 C. Milk, divided
10-3/4 oz. can Cream of Chicken Soup
1/2 C. Sour Cream
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Directions: |
Directions:*When buying the Round Steak, ask the butcher to put it through the tenderizer once; or place the Round Steak between 2 pieces of wax paper and use the bottom of a glass to tenderize it, by pounding it out.
Cut the steak into serving pieces. Place some flour on the wax paper and dredge both sides of the steak through the flour. Sprinkle both sides of each piece with salt, pepper and garlic powder. Use the bottom of a heavy glass to pound the flour and seasonings into the steak pieces.
Heat the shortening in a skillet until hot. Saute onions until translucent. Add meat to pan. Fry steak on both sides until browned. Remove steak from skillet and place in a baking pan.
Add milk (starting with 1/4 C.) to drippings in skillet, heat to simmer and scrape brown bits from the bottom of the pan. Mix soup and sour cream into pan and heat on low heat to make a gravy. You want it to be a bit thin because it will thicken in the oven; add the remaining 1/4 C. of milk, if needed. Pour the gravy over the steak in the baking pan. Cover with tin foil and bake at 250º for 2 hours, or until steak is fork tender. Remove foil the last 15 minutes of cooking time and stir gravy. Add a bit more milk if needed. |
This recipe for Swiss Steak and Gravy is from