Swiss Steak

My mother made this recipe for me a few times. She got the original recipe from her mother-in-law Lucy. Lucy was an amazing cook and I hope to one day make Macaroni and cheese just like hers. What I love about this recipe is that it is easy and it slow cooks for hours. You put it in the oven and forget it. It's wonderful for a cold winter day. I like it over mashed potatoes but you could do it over egg noodles and rice. It makes lots of gravy. Try it and let me know what you think. 

One of the things that drives me crazy about recipes is the cuts of beef are very different in different states. I went to the store and asked for round steak. I saw a package of round steak London broil. I asked a guy if that was the same thing. He looked at me like I was crazy. Luckily I was right. I worried the whole time. It was a tender as a young maiden's heart. That is a quote from my mom. 

Ingredients

2 lbs round steak (London broil) 

1 14 ounce can stewed tomatoes

1/2  onion sliced

1 package of brown gravy mix

1/2 cup of water

2 carrots

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon pepper. 

Directions

Pre heat oven to 225 degrees. Prepare gravy mix according to package. It is important you do this and not just add the gravy mix to pot. Tenderize the meat. I don't own a tenderizer mallet so I stabbed it with a fork all over on both sides and banged it a couple of times with my large ladle. It seemed to have worked just as well. 

In a large skillet heat oil. Salt and pepper both sides of the meat. I cut the steak into 3 pieces so I was easier to work with. flour the meat and brown in the pan once it is piping hot. Brown both sides. Add onion and cook for 1 to 2 minutes. Add stewed tomatoes, gravy and 1/2 cup of water. Add a bit more salt and pepper and couple handfuls of baby carrots. 

Cover and bake for 2-3 hours.