Mom’s Swiss Steak
1 1/2 pounds cubed beef steaks
salt and pepper, to taste
21.5 ounces (2 cans) of canned tomato soup
2 teaspoons basil
Rinse off cubed beef steaks and pat dry.
Brown in saute pan without oil. Add salt and pepper to taste. Once browned, slice each steak into bite-sized pieces.
Add tomato sauce and basil. Turn the heat down to low and simmer, stirring occasionally, for about 20 minutes.
Serve, preferably with mashed potatoes and a vegetable of your choice.
Swiss steak isn't from Switzerland—the act of pounding or rolling meat to make it softer is known as "swissing."