Swiss Steak


  • 1 Tbsp. olive oil
  • 2 lb. boneless lean beef steak, cut into 1-inch cubes
  • 1 can (14 oz) beef broth
  • 2 Tbsp. Worcestershire sauce
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  • 1/2 tsp. ground black pepper
  • 3 Tbsp. minced onions
  • 1 Tbsp. minced garlic or garlic powder
  • 2 cans (10 3/4 oz. each) Campbell's Cream of Mushroom Soup
  • 1 cup milk
  • 1 package beef gravy mix


Heat oil in a large skillet. Add beef and cook until browned, stirring often. Add broth, Worcestershire sauce, pepper, onions and garlic. Cover and cook over low heat for 30 minutes. Add cream of mushroom soup, milk and beef gravy mix. Mix together well. Cover and continue to cook over low heat for 30 minutes more, stirring occasionally. Serve over hot, cooked rice or egg noodles.

By Jackie from Willits, CA


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