Beefy Swiss Steak

Serves 6

Ingredients:

Directions:

1. Preheat oven to 325° F.
2. Mix together the flour, 1 teaspoon seasoned salt, and 1 teaspoon pepper on a plate. Dredge beef in flour mixture on both sides, shaking off excess.
3. Heat 6 to 8 quart Dutch oven on top of stove to medium-high heat. Add 1 tablespoon each olive oil and butter to pan and brown steak on both sides in batches, adding more oil and butter to pan as needed. Remove browned steak to plate and cover; set aside.
4. Add onions, garlic, mushrooms, thyme, and remaining 1 teaspoon seasoned salt to the same hot pan and cook until onions are translucent, adding more butter as needed. Whisk in the cream of mushroom soup, tomato paste, beef broth, and white wine or beer.
5. Turn off heat and pour sauce into bowl. Lay browned round steak in bottom of Dutch oven, overlapping if necessary. Pour soup and veggie mixture all over the top of the steak and sprinkle the package of dry onion soup evenly all over the top.
6. *Place in oven and bake for 2 hours, covered. Remove cover and bake another 30 minutes to brown the top of the steak. Season to taste, with salt and pepper. Serve over Herb and Garlic Mashed Potatoes and garnish with chopped chives.
7. *Can be made in slow cooker at this point. Cook 4 hours on high or 8 hours on low.