Swiss Steak Supper

I hadn't made this in a couple of years, but it's a long-time favorite that I haven't shared before. It's kind of a cross between two recipes and since I made it the other day, I thought I'd add it here

I've made this for the crew in the past when I had a small crew of maybe 6. After 38 years of cooking for a cowboy crew, it feels odd to not be feeding them anymore. On one hand, I miss them jingling in the door. And on the other hand, I do not miss setting my alarm for 2:30 A.M.. and stumbling into the kitchen to start a batch of biscuits for breakfast. 

Swiss Steak Supper

8 pieces tenderized round steak (cubed steak)

Flour for dredging 

1 can Rotel 

1 package brown gravy mix (I like the one with lower sodium)

1/2 C water

Small red baby potatoes, sliced in half 

Carrots, sliced into chunks or baby carrots

Dry round steak well to remove moisture. Season your flour well and dredge meat. Fry in cast iron skillet with some butter and oil. Remove from skillet when browned on both sides. Drain on paper towels for about 5 minutes. Place meat in baking pan. Sprinkle potatoes and carrots around round steak. Whisk Rotel, dry gravy mix, and water in small bowl. Pour over steak and vegetables. Season with fresh ground pepper. Cover with foil and bake at 350 for 45 minutes.

If you leave the potatoes out, it's good served over noodles or mashed potatoes too.

When I made this for the crew, I'd add a salad, rolls, a corn casserole, and beer battered jalapeno slices. That's too much for just the two of us, but I think I'll make a note and add it to the menu next time we have a houseful.