Tasty Tuesday: Hybridized Cooking

Not long after I met Hubby we went home to meet his family. While we were there, his mom made a delicious Swiss Steak recipe. Of course, I asked for it and she shared it. But after a while the acidity of the tomatoes in it kept me from making it more. It was just a little too harsh.

Then while I was home for Christmas, I was helping my mom put together mini-recipe books for her sisters as part of their Christmas present from her. One of the recipes she put in the book was her version of Swiss Steak. While her recipe was almost exactly like my mother-in-law's, she added a "secret ingredient" to cut the tomato acidity and taste.

This past week I made a hybridized version of my mom's and my mother-in-law's Swiss Steak recipes. Even my Hubby commented on how much better the new version was!

Here is what you need to make Swiss Steak:

1 package of round steak or tip steak
1 can of diced tomatoes, Italian style
1 small can tomato sauce
1 can cream of mushroom soup (aka secret ingredient)
1/2 bell pepper, sliced
1/2 onion, sliced
3 stalks of celery, cut into 2 inch pieces

First, brown your meat in a little bit of oil in the bottom of an oven-safe Dutch oven. Remove from heat.

Next, mix the tomato sauce, diced tomatoes, and cream of mushroom soup in a bowl.

Pour the tomato and soup mixture over the meat. Add the sliced bell pepper, onion, and celery on top.

Cover with lid and bake at 350 degrees for 1 hour.

It was so good that I'm using the leftover sauce to make some vegetable beef soup later this week!

Hoping this helps keep things running like a Swiss watch this week in the treehouse,


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