Campbell’s Tomato Soup Swiss Steak Recipe

The Campbell’s Tomato Soup Swiss Steak Recipe Tenderized beef steaks are cooked in a rich sauce mixed with spices, onions, garlic, and Campbell’s tomato soup to make Swiss steak. By combining savory and somewhat sweet flavors, the slow cooking produces a texture that is fork-tender. It is a hearty, warming dish that gets its name from the Swiss braising method.

Ingredients:

• 1 ½ pounds beef round steak, cut into portions
• 1 can (10.75 oz) Campbell’s Tomato Soup
• ½ cup water
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon vegetable oil

How To Make Campbell’s Tomato Soup Swiss Steak Recipe

1. In a large skillet, heat the oil over medium-high heat.
2. Add salt and pepper to the meat before browning it on both sides.
3. Take out the steak and put it aside. Add the garlic and onions to the skillet and cook until they are tender.
4. Add Worcestershire sauce, water, and tomato soup and stir until combined.
5. Put the meat back in the pan and pour the sauce over it.
6. The meat should be fork-tender after an hour of simmering on low heat with a lid on.
7. Before serving, allow the dish to cool for five minutes.

Campbell’s Tomato Soup Swiss Steak Recipe Tips:

• Traditional Swiss Steak with Mushrooms. For a heartier dish, add mushrooms to add depth. Saute the fresh mushrooms with the garlic and onions after slicing one cup of them. The thick tomato sauce is a wonderful match for their earthy flavor. For even more umami, stir in a little more Worcestershire sauce. By absorbing the savory juices, the mushrooms enhance the flavor of each bite. This variation gives the table a cozy, rustic vibe.
• Spicy Swiss Steak from the Southwest. Use strong Southwestern tastes to boost the ante. To the sauce, add ¼ teaspoon each of cumin and chile powder. For more spiciness, add a pinch of cayenne or a diced jalapeño. For a Tex-Mex twist, black beans or corn are excellent additions. The beef gains a whole new flavor with the smokey, mildly spicy sauce.
• Swiss steak with herbs and garlic. Add more fresh herbs and garlic to enhance the taste. For a stronger flavor, use four garlic cloves rather than two. Add the parsley, rosemary, or fresh thyme in the final 10 minutes of simmering. Finally, a squeeze of lemon juice provides brightness. Fresh herbs enhance the beef’s and sauce’s inherent tastes.

How To Store & Reheat Leftovers?

1. In The Fridge: Keep leftovers in the fridge for up to four days in an airtight container. Before sealing, allow the steak to cool completely. To keep the steak moist, keep the sauce with it. To keep track of freshness, write the date on the container. For optimal flavor, always reheat completely before serving.
2. In The Freezer: Store the chilled steak for up to three months in a freezer-safe container. To avoid sticking, place parchment paper in between layers. If you like, store the sauce separately. Put the date on the label to make tracking simple. For the finest flavor and texture, thaw overnight in the fridge before reheating.
3. To Reheat: To avoid burning, reheat on the stovetop over low heat, stirring occasionally. If necessary, add a splash of water. Microwave in a covered dish on medium power for one-minute increments for faster heating. To guarantee uniform heating, stir in between batches. For optimal flavor and texture, serve hot.

Campbell’s Tomato Soup Swiss Steak Recipe Nutrition Facts

Protein: The beef provides about 120 grams of protein in total.
Carbohydrates: The tomato soup and onions contribute roughly 50 grams of carbs.
Fats: The vegetable oil and beef add around 70 grams of fat.
Fiber: The onions and tomato soup offer about 6 grams of fiber.
Sodium: The tomato soup and Worcestershire sauce bring in approximately 2,200 mg of sodium.
Iron: The beef supplies around 12 mg of iron.
Calcium: The tomato soup contributes roughly 150 mg of calcium.
Vitamin A: The tomato soup provides about 800 IU of vitamin A.
Vitamin C: The onions and tomatoes add around 25 mg of vitamin C.
Cholesterol: The beef contains approximately 280 mg of cholesterol.

Try More Recipes:

• Gonnella Bread Recipe
• Juan Pollo Rice Recipe
• Natashas Kitchen Tomato Soup
• Gordon Ramsay Fried Rice Recipe