First things first let’s pound the steak with a mallet to tenderize the meat.


It’s autumn the weather is taking a turn and has started to cool off. With cooler weather, I am looking for hearty comfort food.  When the temperature hits the mid to low the sixties, the kitchen demands swiss steak, 30 weight gravy, mashed potatoes, sweet peas, dinner rolls, sweet tea, and pecan sweet potato pie for dessert. Today I am sharing my fork tender swiss steak recipe.


2 pounds round steak, 2 teaspoons seasoning salt, 1 teaspoon black pepper, 2 teaspoons granulated garlic, 1/4 cup self-rising flour, 2 minced garlic cloves, 1/4 cup vegetable oil, 2 cups sliced yellow onions, 1 (10.5 oz.) can tomato bisque soup, 1 tablespoon Worcestershire sauce, 1 package dry onion soup mix,  1/4 small chopped green bell pepper, 1 stalk chopped celery, 1 grated carrot.

Pound the steak with a mallet to tenderize, cut the steak into 3 x 3-inch pieces, set aside. In a bowl add the flour, salt,  and granulated garlic, mix well. Evenly coat the meat in the seasoned flour. Pound again with the mallet.  In a heavy dutch oven add the oil, heat the oil drop the meat in the oil and brown on both sides.  Add the onions, carrots, dry soup mix, bell pepper, celery, Worcestershire sauce, tomato soup and fill the soup can with water.  Heat oven to 325 degrees, cover the pot put it in the oven cook for 2 1/2 – 3 hours.

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