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Susan’s Swiss Steak


  • 1-1/2 to 2 pounds of round steak, fat trimmed
  • Garlic salt
  • Black pepper
  • Flour to coat
  • 3 onions sliced
  • 1/2 lb mushrooms sliced
  • 3 tablespoons worceshire sauce
  • 1 cup Heinz ketchup


Season beef with garlic salt and pepper on both sides.

Dust with flour, and pound well with a meat beater or tenderizer.

In small amounts of oil in large skillet, saute the onions and mushrooms, until limp.

Remove and brown the meat in same pan.

When well browned on both sides, add the Worcestershire sauce and 1/4-1/2 cup water, cover, and simmer 30-45 minutes.

Then add the onions, mushrooms, and ketchup and simmer another hour or so until tender.

If it begins to stick, add a little water.

For an extra taste treat, add cut-up potatoes and carrots for the last 40 minutes.

Thicken pan juices for gravy. Serves 6.

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