Church Cookbook Classics: Mary's Swiss Steak
Author: Mary and the Church Ladies
Recipe type: Entree
Cuisine: Swiss/American
Serves: 4
- 1 pound Round Steak -- I prefer it tenderized
- Salt and Pepper
- 2 TBS olive oil (or your choice)
- 1 small onion thinly sliced pole to pole
- ⅛ to ¼ cup diced green peppers (optional)
- ⅛ to ¼ cup diced red peppers (optional)
- 2 large potatoes diced in 3-inch pieces
- 4 large carrots diagonally sliced in 2-inch pieces (more -- I love lots of carrots)
- ½ package Lipton Dry Onion Soup Mix (Optional entire package & ½ cup water)
- 1 can diced tomatoes
- Preheat oven to 325 degrees
- Cut Round Steak into 4 equal portions (4 oz. each)
- Lightly salt and pepper steaks -- I prefer Kosher Salt and Freshly Ground Pepper
- Brown steak portions in a hot Dutch oven with a small portion of oil
- Remove Steaks from Dutch oven when browned on each side
- Slice onion pole to pole
- Dice green and red peppers into fine dice (optional)
- Lightly saute onions and peppers in a Dutch oven
- Remove or move onions and peppers to the side and add back the steaks -- cover with onions and peppers
- Sprinkle steaks, and onion/peppers with ¼ of the package of Lipton Onion Soup Mix
- Cover with the can of diced tomatoes
- Arrange Potatoes and Carrots around the edges of the Dutch oven on top of the steaks
- Sprinkle the remainder of the Lipton Soup Mixture on top of everything
- Bake for 1½ to 2 hours at 325 degrees
- You can turn this down and keep it over for some time -- add water if it dries out.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/church-cookbook-classics-marys-swiss-steak/
3.5.3229