Swiss Steak Royale

Ingredients

• 2 lb boneless round or chuck steak, cut 1/2 inch thick
• ⅓ cup all-purpose flour
• 1 tsp salt
• ¼ tsp pepper
• 3 tbsp pure vegetable oil
• 1 envelope 1 3/8 or 1 1/4 ounces onion-soup mix
• 1½ cup water
• 1 pkg 8 ounces medium egg noodles
• 2 tbsp butter or margarine
• ½ lb mushrooms, quartered
• 1 cup 1/2 pint dairy sour cream

Method

1. Cut the meat into 6 serving-size pieces. Mix the flour, salt and pepper. Rub or pound the flour mixture into the meat, using a mallet or edge of saucer.
2. Heat the oil in a large skillet or Dutch oven over medium heat. Brown the meat well. Add the soup mix and water. Bring to boiling. Cover. Simmer over low heat 1 hour or until the meat is fork-tender.
3. Cook the noodles according to package directions. Drain. Toss with the butter or margarine. Spoon onto a serving platter. Arrange the meat over the noodles. Keep warm.
4. Add the mushrooms to the sauce left in the pan. Cook until tender, stirring occasionally. Stir in the sour cream. Lift the mushrooms from the sauce with a slotted spoon to the platter. Pour the sauce into a sauceboat. Sprinkle the mushrooms with chopped parsley, if desired.
5. To cook in a pressure cooker: Follow the recipe to this point in a 6-quart pressure cooker. Close the cover securely. Pressure-cook for 15 minutes at 15 pounds. Cool the cooker immediately. Finish the recipe as directed above.

Notes

Makes 6 servings. Each serving made with chuck: 753 cal., 36.5g protein, 50.4g fat, 36g carbohydrate. Made with round: 662 cal., 38.8g protein, 39.4g fat, 36g carbohydrate.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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