Simple Swiss Steak

By bklynmommy

Ingredients

• 8-10 cubed steaks (I usually cut them in half so they're not so big)
• 1/2 -1 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• butter
• 1 medium onion, sliced or chopped
• 1 tsp. beef bouillon
• 3 cans Cream of Mushroom Soup
• 3 soup cans of water
• (We like plenty of gravy! If you don't want quite as much, just use two cans of soup and two cans of water, it still works great.)

Details

Adapted from gratefulbelly.com

Preparation

Step 1

1. Place meat in Ziploc bag with flour, salt, and pepper and shake to coat.

2. Shake off excess flour and brown meat a few pieces at a time in a small amount of butter. Add more butter as needed as you brown the meat.

3. Place in baking pan and add onions. I like to use a pan a little larger than a 9x13, because there is so much gravy with this recipe. I leave the onions in big chunks so we can fish them out later. We just like the flavor of the onion, not the actual onion. Sometimes I just use dried minced onion instead.

4. In the same pan you browned the meat in, pour three cups of water and stir to get all of the yummy flavor from the pan. Add the soup and bouillon and stir until smooth. I usually do this over low heat.

5. Pour gravy over meat and onions, cover tightly with foil, and bake at 275 for 3 hours.

Sometimes when I take this out of the oven, the gravy is a little thicker than we like it, so I just add a little hot water right into the pan and stir it in. Serve over mashed potatoes.