As I was hanging laundry on the wash line this morning there was a definite nip in the air and the blue jays were scolding each other in the pine trees. What is it about fall that is so invigorating? I don’t know… but I do know that this season calls for some slow cooking comfort food.
For the month of September for the senior’s dinners that I do, the entrée was Swiss Steak. (The dinners are in four locations. I did not force anyone to eat the same menu for an entire month!) So I learned a few things about this old recipe. The instructions say to brown the steak in oil before baking and I would recommend it for a small batch – you will get better flavour. One morning when I was doing a dinner at lunchtime, I slept in. My alarm didn’t go off because I hadn’t set it properly. I floured the beef slices frantically and layered them in the roasting pan with the sauce and pushed it into the oven. Surprisingly, the flavour was still good but likely because it was a large amount for about 40 people. So if you are in a frenzy, skip the browning part.
Serve this with mashed potatoes or rice because the sauce that forms is delicious. This entrée reheats well and I used the sauce and beef as the base for soup; just dilute it with water.
If you like using a slow cooker, you could put this Swiss Steak in there if you will be out for the day. The aroma in your house when you get home will be amazing!
2 lbs. round steak
All-purpose flour for coating
3 Tbsp. cooking oil
1 envelope dry onion soup mix
2 – 284ml condensed tomato soup
2-1/2 cups water
2 medium onions, sliced
Heat oil in frying pan.
In a shallow bowl, put a little all-purpose flour.
Dip each piece of beef into flour, then fry on both sides in hot oil.
Add more flour as needed. Discard remaining flour.
Put beef into a small roasting pan or casserole dish.
Mix onion soup mix, tomato soup and water in a bowl.
Layer sliced onions on top of the beef, then pour tomato soup mixture over all.
Cover tightly with aluminum foil.
Bake at 300º F for 2-3 hours or until very tender.
The longer and slower this is baked, the better.