How to make Swiss Steak

This was my grandmother's recipe. My mother made it when I was a child and now I make it for my husband.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Heavy skillet with lid
• Cream of Mushroom soup
• 1/2 can of water
• London Broil
• 1 Tbsp. olive oil
• 1/3 c. flour

1. Trim fat from meat Trim 1 lb. of London broil of all fat. Dredge meat into flour.
2. Heat skillet on burner Turn burner on to medium heat. Place heavy skillet on burner and allow it to get hot. Once it is hot, put 1 Tbsp. of olive oil in skillet.
3. When brown, remove from skillet Place London broil into hot oil and brown on both sides. Once brown, take out of pan and place onto a plate.
4. Brown bits make a great gravy! Discard any leftover oil in pan without getting rid of any cooked bits (this is what adds flavor to gravy).
5. Campbell's is the best! Leaving burner on medium heat, pour contents of Cream of Mushroom soup into pan, then add 1/2 can of water and stir. When liquid becomes bubbly, put London broil back into pan and cover. Turn heat down to simmer/low and cook for 1 hour.
6. Voila! A complete well balanced meal. Steak becomes tender and the gravy is delicious. I accompany this dish with mashed potatoes and baby spring peas.

Tips & Warnings

• Always allow the skillet to get hot before adding oil and/or meat into it. It doesn't stick.
• Don't bother adding salt to this dish since there is plenty of salt in the canned soup.
• This same recipe can be done with chicken and pork.
• If you have high blood pressure or are on a special diet, you can use low sodium and/or low fat cream of mushroom soup.