Swiss Steak with Mushroom Sauce

Campbell's Swiss Steak with Mushroom Sauce Recipe

Doesn't this sound good?  Beef bottom round slowly braised in a mushroom-wine sauce...it's so tender, it practically melts in your mouth.

At a glance

Prep

10 min.

Total

2 hr. 40 min.

Serves

4

Cook: 2 hr. 30 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

1 pound boneless beef bottom round (rump) roast, 1 1/2-inches thick
2 tablespoons all purpose flour
1 tablespoon vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 1/3 cups water or 2/3 cup dry white wine and 2/3 cup water
2 bay leaves
1/2 teaspoon garlic powder
1 dash freshly ground black pepper

How to Make It

  • 1

    Cut the beef into 4 pieces. Pound the beef with a meat mallet. Coat the beef with the flour.

  • 2

    Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.

  • 3

    Stir the soups, water, bay leaves, garlic powder and black pepper in a medium bowl. Pour the soup mixture over the beef. Reduce the heat to low. Cover and cook for 2 1/2 hours or until the beef is fork-tender.

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  • Recipe Note: If you like, you can add sliced onions or mushrooms to the saucepan for the last 30 minutes of cooking time.
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RID#26288

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