Swiss Steak

Adapted from The Laura Ingalls Wilder Country Cookbook

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1/2 cup flour
1 tsp salt
1/2 tsp freshly ground pepper
3 pounds round steak, 1/5 inches thick
1 Tbsp butter
1 Tbsp olive oil
2 cloves garlic, chopped
1 can cream of mushroom soup, diluted with 2 cans water or milk (points calculated using water)

Combine flour and seasonings
Pound the flour into both sides of the steak and let stand for 1/2 hour
Heat butter and oil in a large skillet. Brown steak on both sides. Add garlic and cook for a minute.
Add soup and simmer for 1 to 2 hours until meat is tender. Cooking time will depend upon thickness and tenderness of the meat

Main Course

Beef