Swiss Steak



1/4-cup flour

1 tsp. salt

1/4 tsp. pepper

1 1/2 to 2 lbs. Beef round steak, trimmed

2 TBSP cooking oil

1 cup chopped celery

1/2 lb. Fresh mushrooms, sliced

1-cup water

1 clove garlic, minced

1 TBSP steak sauce (brand of your choice)





Combine flour, salt and pepper. Cut steak into serving size pieces and dredge in flour mixture. Brown steak in oil. Drain and place in a 2 1/2 quart casserole. Top with celery, onion and mushrooms. Combine water, garlic and steak sauce and pour over the top. Cover and bake for 1 1/2 hours at 350). Makes 6 servings.




This makes a wonderful meal that is easy to fix, and if you whip up a bunch of biscuits or cornbread too, why you just pop that in the oven 15 to 30 minutes before the steak is done and supper’s all done on time in one fell swoop!




Of course if you make your biscuits or cornbread with Martha White products*, you know they’ll come out perfect every time.




Sometimes you’ll get a piece of round steak that turns out on the tough side, so to avoid that happening any more. I always ask the butcher to run it through the tenderizer a couple of times. Melts in your mouth every time.




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