 | | Directions |
- Dredge steak in flour. Brown in hot fat on both sides.
- Place layer of meat in roaster, place an onion slice on each piece of meat.
- Cover with the sauce made from combining soup and tomato juice. Repeat until all of the steak is layered in the pan. Pour remaining sauce over the top.
- Bake at 325° for 1 to 1 1/2 hours or until fork tender. Make gravy from sauce left in pan after removing the steak.
Note: Browned meat can also be cooked in a slow cooker for 5 to 6 hours. |
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Prep Time: 45 minutes
Cook Time: 1.5 hours
Container: Roaster or slow cooker
|  | | Ingredients | | - | | 3 pounds tenderized round steak |
| - | | 1 can cream of mushroom or chicken soup |
| - | | 2 cups tomato juice |
| - | | 2 onion (medium), slice 1/4 inch thick |
| - | | salt and pepper to taste |
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