Baked Steak and Swiss Steak (Grandma Larsen)

Round steak

Flour, salt, pepper

beef bouillon cubes

Sprinkle meat with flour, salt and pepper and pound it into the meat with a meat pounder or edge of plate. Cut meat into individual portions. Heat oil or bacon fat in baking pan and brown meat on both sides. Cover with water (about 3 cups) and add 2 or 3 bouillon cubes. Bake at 350 degrees for 3 hours or at 325 degrees for 4 hours.

Grandma Larsen used cream of mushroom soup in her baked steak. There is a story to why I don't know. When I was about 5 or 6 years old my mom fixed us watered down cream of mushroom soup for dinner. That was it! I tried to gag it down, but couldn't. Roger and I started to laugh so much and complain that I was sent to my room. My mom called Roger a little s--- and I think kicked him out of the house. I still have a hard time with cream of mushroom soup. As I grew up and thought about that night, I feel awful. Trying to feed 8 kids was a difficult job. That was probably the only thing to eat that night and I'm sure my mother felt as awful giving it to us as we did having to eat it. 

Swiss Steak (Grandma Mills)

Prepare the meat for baked steak, (can sprinkle dry mustard with flour) brown and add the following:

1 can tomatoes

1 c. sliced onions

1 c. diced celery

2 or 3 carrots, diced

2 tablespoons Worcestershire Sauce

1 tablespoon brown sugar

Bake at 350 degrees for 3 to 4 hours.

(Grandma Mills always diced her carrots, celery and onion in 1 inch slices. I prefer smaller slices.)