Swiss Steak

• 2 lb. round steak
• 1 1/2 c. bread crumbs
• 3/4 c. flour
• 2 eggs
• 1/4 c. milk
• 3 Tbsp. vegetable oil
• 2 Tbsp. meat tenderizer
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic salt
• 12 oz. fresh sliced mushrooms
• 1 (10 1/2 oz.) can mushroom gravy
• 1 (10 1/2 oz.) can beef gravy

1. Tenderize steak.
2. Beat egg and milk.
3. Combine with garlic salt, salt and pepper.
4. Cut steak into serving portions.
5. Preheat vegetable oil on medium.
6. Dip steak in flour, egg mixture and bread crumbs.
7. Brown both sides of steak until golden brown.
8. Pour 3/4 can of gravy in 9 x 13-inch cake pan.
9. Place single layer steak on gravy in pan.
10. Saute mushrooms in leftover oil and bread crumbs.
11. Place mushrooms on top of steak.
12. Pour remaining gravy over steak and mushrooms.
13. Cover with foil.
14. Cook
15. 2 to 2 1/2 hours at 350u0b0.

steak, bread crumbs, flour, eggs, milk, vegetable oil, tenderizer, salt, black pepper, garlic salt, mushrooms, mushroom gravy, beef gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672377 (may not work)