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Source: Campbell's Recipes
Tagged With: 4 servings
Swiss Steak with Mushroom Sauce
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.
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 150 minutes
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1 beef bottom round roast, 1 1/2-inches thick (about 1 pound)
2 tablespoons all-purpose flour
1 tablespoon Vegetable Oil
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 soup can water or 1/2 soup can dry white wine and 1/2 soup can water
2 bay leaf
1/2 teaspoon garlic powder
Freshly ground black pepper




Cut the beef into 4 pieces. Pound the beef with a meat mallet. Coat the beef with the flour.
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.
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.
Recipe Note: If you like, you can add sliced onions or mushrooms to the saucepan for the last 30 minutes of cooking time.



Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 349, Total Fat 21g, Saturated Fat 6g, Cholesterol 71mg, Sodium 972mg, Total Carbohydrate 15g, Dietary Fiber 2g, Protein 22g, Vitamin A 6%DV, Vitamin C 0%DV, Calcium 1%DV, Iron 13%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 325, Total Fat 19g, Saturated Fat 6g, Cholesterol 70mg, Sodium 732mg, Total Carbohydrate 15g, Dietary Fiber 1g, Protein 22g, Vitamin A 6%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 13%DV


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