Recipes:
You're right. Here is the **whole card**, including the Make Ahead, Variation, Cook’N Express, and all four directions.
# Swiss Steak
## INGREDIENTS
2 pounds thinly sliced round steak
1 envelope onion soup mix
2 cups sliced mushrooms
½ medium bell pepper, sliced
1 (14-ounce) can diced tomatoes
Salt and pepper
¼ cup cooking wine or chicken broth
1 tablespoon steak sauce
1½ tablespoons cornstarch
**SERVES 6**
## Make Ahead
Prepare steak as the recipe directs through step 2. Freeze in individual portions; thaw before proceeding with step 3.
## VARIATION
For a heartier main dish, serve the Swiss steak over buttered noodles or mashed potatoes.
## DIRECTIONS
**1.** Cut the steak into palm-size serving pieces. Spray a large skillet with cooking spray. Arrange steak pieces slightly overlapping in skillet over medium-high heat.
**2.** Layer soup mix, mushrooms and bell pepper over steak. Drain tomatoes, reserving juice. Add tomatoes to skillet. Salt and pepper to taste.
**3.** Blend reserved tomato juice, steak sauce and cornstarch. Pour over and around steak.
**4.** Bring to a simmer and reduce heat to low. Cover tightly. Cook for 30 minutes or until steak is tender.
## Make It Quicker
♦ Purchase cube steaks that have been tenderized by the butcher, who uses a special machine. This will save some preparation time and will reduce cooking time.
