This my wife's recipe. My son grew up on it. Consequently, when I tried to make a version without golden mushrooms soup, there was all kinds of moaning and groaning so I went back to this recipe.
Swiss Steak (Judy)
round steak (≈ 2 1/2 pounds)
1 tsp garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
3 (14-1/2 oz) can stewed tomatoes
2 medium onion, cut into strips
2 medium bell pepper, cut into strips
1 can golden mushroom soup
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dredge meat with flour. Try to pound it in a little.
Brown both sides of meat in vegetable oil. Transfer to Dutch oven.
Combine garlic, tomatoes, onion, bell pepper, mushroom soup and 1 tomato-can measure of water. Pour over steak and simmer until meat is tender, about 2 to 3 hours.
Season, to taste.
You can cook this in a slow-cooker. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F. Use Kitchen Bouquet to darken.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber or you can use a 48 blade tenderizer.