Post by Kathy on Jan 5, 2020 20:11:26 GMT
Swiss Steak Monterey
Thank You Cj for a great recipe! We really liked it! It smelled amazing while it cooked! The sauce was nice and creamy! Next time I make it, I want to make it without the sour cream! The tomato sauce and onion soup mix was wonderful by itself! I think the sour cream covered up the onion soup mix and we really like onion soup mix in recipes!
I cooked this in my electric skillet at 200° for 1½ hours and used eye of the round steak and it cooked up very tender!
2 to 2½ pounds round or chuck steak
⅓ cup flour
½ teaspoon garlic salt
¼ teaspoon pepper
3 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 package onion soup mix
1 cup sour cream
Cut meat into serving-size pieces. Combine flour, garlic salt and pepper. Rub or pound into all sides of meat.
Heat oil in heavy skillet or Dutch oven; brown meat on all sides.
Add tomato sauce and onion soup mix; mix well and cover.
Simmer 2 to 2½ hours or until meat is tender.
Remove meat; keep warm. Stir sour cream slowly into gravy. Reheat just until hot, do not boil. Return meat to pan.
Serve.
