SWISS STEAK – DUTCH OVEN

Buy cubed steaks, or round steaks and have the butcher cube them.
Dip steaks in seasoned flour recipe (see below). Then brown in oil. When all steaks are fried put them back in the pan they were browned in and pour mushroom soup over the top. Simmer for at least 30 minutes.

“My mom made Swiss steaks with a tomato sauce. VeLoy wasn’t fond of the tomato sauce part of the recipe so we substituted mushroom soup.”
– Nadine

SEASONED FLOUR

West Jordan Relief Society


2 cups flour
2 tsp. Lowrey’s seasoning salt
3 tsp. pepper
¼ tsp. sugar
¼ tsp. celery salt
1 tsp. onion salt
2 Tbsp. salt
1/8 tsp. poultry seasoning


Blend well.

“What you don’t use, save for another time. I use this for Swiss steaks and when cooking chicken. I find it easier to make several small containers of the spices and then add the flour and salt as needed. When I came across this recipe we loved it because it tastes just like Kentucky Fried Chicken.”
–Nadine

Prepare as instructed above. However, you can cheat and brown the meat at home. When ready to cook, pace them in the Dutch oven, pour on soup and cook over the fire. This recipe seems to taste better when cooked in the Dutch oven.