Swiss Round Steak in Mushroom Gravy
- 2 lb round steak
- 1/3 cup flour
- 3 Tbsp shortening
- 1 dry onion soup mix
- 1 cup water
- 2 cans cream of mushroom soup
Tenderize round steak by pounding it with a meat tenderizer or a knife on both sides. Coat in flour and brown in the shortening on both sides (I used canola oil for a healthier option). Put the meat in the bottom of a 9x13 pan. Sprinkle onion soup mix over meat. Pour soup diluted with water over top. Cover with foil and bake for 2 hours at 350.