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Swiss Steak #1

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2 pounds round beef
2 teaspoons salt
dash of pepper
1 teaspoon onion seasoning


Have steak cut at least 3/4 inch thick. Sprinkle with flour and pound as much as possible into the meat fiber on both sides. Melt a small amount of fat in a heavy skillet or Dutch oven and brown meat on both sides over moderate heat. Combine seasonings and sprinkle over the meat, then add 1/2 to 3/4 cup of water, cover the pan tightly and cook over low heat until tender, about 1 1/2 hours. add a little water from time to time, as necessary.

Makes 6 servings


Add 1 green pepper, finely chopped, to browned meat, then add 1 cup of cooked or canned tomato instead of water.

Add liquid from canned mushrooms instead of water. Reserve mushrooms and add to thickened gravy.

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