Yet another from my new local cookbook from French Camp, MS. Made it tonight, and it is yummy. I was out of regular stewed tomatoes, and substituted in a couple cans of rotel, and it worked just fine. This is perfect over mashed potatoes, as the gravy is excellent. I made garlic parmesan mashed potatoes, purple hull peas, and fresh fried okra as sides. It was a feast! Served over rice, it's more of a classic pepper steak. (It's also excellent over grits, which my wife discovered on our second batch. She says it's every bit as good as the grits & grillades that she loves at the Court of Two Sisters in New Orleans!)
Swiss Bliss
2 pounds round steak, 1" thick, cut into bite-sized pieces
1 tbsp. butter
1 envelope onion soup mix
1 16-oz. can stewed tomatoes, drained (reserve juice)
1/4 tsp. salt
1 can mushroom soup
1/2 cup juice from tomatoes
1 tbsp. A1 steak sauce
1 tpsp. cornstarch
1//2 cup chopped bell pepper
1-2 onions, cut into rings
Line a 9X13 pan with heavy duty foil. Place steak pieces in pan, and add butter, onion soup, bell pepper and drained tomatoes. Stir together mushroom soup, salt, tomato juice, A1, & cornstarch. Pour over steak. Top with bell pepper & onion slices. Close tightly with foil, and bake at 350 for 2 hours.
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