Swiss Steak Dinner
Casserole Cookbook
I came across this recipe in the 1950s, and it's served me well ever since. As this meaty meal bakes, the aroma gets our mouths watering!
-Gloria Cross, Cupertino, California
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 1 hour and 50 min.
Ingredients:
- 1/2 cup all-purpose flour
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 2 pounds boneless beef round steak , cut into 1/2-inch pieces
- 2 to 3 tablespoons vegetable oil
- 6 medium onions, thinly sliced
- 7 to 9 small red potatoes (about 1-1/4 pounds), halved
- 1 bay leaf
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 2 cups frozen cut green beans, thawed
Directions:
In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef in batches and shake to coat.
In a large skillet over medium heat, brown beef in oil on both sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top.
Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6 servings.