Swiss Steak

The secret is thorough browning and slow cooking. My hubby begs me to make this! Adapted from the recipe in 1962 Betty Crocker's New Good and Easy Cookbook.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1 1⁄2-2  lbs  round steaks, cut 1-inch thick
• 1⁄4 cup flour
• 3  tablespoons olive oil
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon seasoning salt
• 1  large onion, sliced
• 1  cup water

Directions

1. Dredge meat in flour; brown in hot oil over medium heat. Sprinkle with all seasonings. Add onion and 1/2 cup water. Cover; simmer 1 1/2 hours until tender. Add second 1/2 cup of water during cooking. (I usually add more water, until it gets to the consistency that I want.).