Original Recipe from: Kay Johnson-Tomblin
I have no idea where this recipe came from but I’ve been making it for years and made a few adjustments over time. Evidently I do that a lot, make little changes to a recipe and it everyone seems to enjoy it more. Posting my recipes on Kay’s Village Recipes has shown me just how often I have made those adjustments over the years…and never wrote down the changes, they were in my head. Each recipe is posted as it is made in my own kitchen, and that has proved to be the most rewarding part so far…my library will finally reflect the real recipe, not what it started out as.
I have no idea where this recipe came from but I’ve been making it for years and made a few adjustments over time. Evidently I do that a lot, make little changes to a recipe and it everyone seems to enjoy it more. Posting my recipes on Kay’s Village Recipes has shown me just how often I have made those adjustments over the years…and never wrote down the changes, they were in my head. Each recipe is posted as it is made in my own kitchen, and that has proved to be the most rewarding part so far…my library will finally reflect the real recipe, not what it started out as.
This is a great main course that is easy to make, perfect with mashed potatoes or noodles, a vegetable (I prefer my Broccoli with Bacon recipe), and biscuits. Your Next Sunday Family Dinner Menu Made Easy! Enjoy!
Ingredients
Round steak
1/2 cup flour
3 tablespoons olive oil
1 envelope Lipton Onion Soup mix
1 cup water
1 can Campbell
Directions
Prepare steak, wash and pat dry. Cut steak into 6-8 pieces, trim off excess fat. Coat with flour evenly, both sides.
Preheat olive oil in a 10 inch skillet, medium-high heat. Brown the steak, both sides. Remove from heat.
Combine remaining ingredients, whisk to blend evenly. Place steak pieces in an oven-safe casserole dish, pour gravy mixture over steak.
Cover and bake in 350 degree oven for 1-1/2 to 2 hours.
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