EDNA BROWN'S Swiss Steak-8pts
Ingredients
2/3 cup All-purpose flour
1/2 teaspoon Black pepper
2 pounds Boneless shoulder steaks, trimmed, pounded
2 tablespoons Vegetable oil
1 Envelope (1 ounce) onion soup mix
1-1/2 cups Water
Preparation
1. Combine flour and pepper on waxed paper. Dredge the steaks, one at a time, in the flour mixture to coat on all sides.
2. Heat oil in large skillet over medium-high heat or in electric frying pan. Working in batches if necessary, add steaks to hot oil; brown thoroughly on all sides.
3. Return all the steaks to the skillet. Sprinkle meat with onion soup mix. Add 1 cup of the water to the skillet. Reduce the heat; simmer, covered, for about 1 to 2 hours, or until very tender. Check every half an hour or so to make sure the steaks are not getting dry; add water as needed. The steaks will make their own gravy as they cook. Makes 6 servings.