Prep 10 mins
Cook 2 hrs
This was my favorite recipe while growing up. I always picked it for my birthday dinner.
- Combine flour, salt and pepper. Pound flour mixture into meat.
- In a large skillet, add oil and brown meat on both sides over very high heat. When both sides are brown, add can of soup mixed with water; lifting meat to get underneath. Simmer on very low heat for 1 1/2 to 2 hours.
This is also one of my favorite dishes from my childhood. My mother added sliced baby carrots and onions and served over "real" mashed potatoes, not out of the box! I have found that tenderizing the meat first makes it fall apart after cooking. I have used a meat mallet or a tenderizer with metal blades. These work well.