Swiss Steak

This simple recipe came from my new cookbook , Wyoming Cook Book, which I purchased in Cheyenne Wyoming.

1 1/2 lb round steak 1 to 1 1/2" thick
Flour
Salt and pepper to taste
Cooking Oil
2 med onions sliced
1 can (10 ox.) Cream of Celery Soup ( I was out of this and substituted Cream of Mushroom)

Dredge meat in flour and season with salt and pepper. Brown in oil in a heavy skillet. When browned on both sides, add balance of ingredients. Cover skillet tightly and cook in 350 oven (or over low heat) for about 1 1/2 hours or until tender. Remove meat to platter. Make gravy from drippings in pan. Serves 4.

Lesson learned: the recipe did not give me an amount of cooking oil. My advice is to cover the bottom. I went a bit overboard and had to drain before I added the rest of the ingredients.

Recommendation: Before dredging in flour I sprinkled McCormick's season all on each steak.

I had baked potatos, but the gravy was so good I wish I had did mashed potatos.