Time 4h10m Yield 5-6 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 275. Line a 9X13 baking pan with foil. Place meat in bottom of pan. Mix soup, dry soup mix, and ginger ale together in a small bowl. Pour soup mixture over meat. Bake in preheated oven for 4 hours, or until meat is tender and cooked through. (cooking the meat on such a low heat for a long period of time helps make it tender and fall apart). You can also make this in the crockpot – just mix all the ingredients, pour in the crockpot, and cook on low for 7-8 hours, or until meat is tender depending on your individual crockpot’s cooking time. Enjoy!
Time 35m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Cut the round steak into pieces about the size for one serving – maybe 2-3 inches by 4-5 inches. Season meat with salt, pepper, garlic. Dredge in white flour (both sides). Brown meat in 1/2 cup (+/-) oil in skillet or bottom of pressure cooker. Empty the soup cans into the pressure cooker. (If you used it for browning, be sure to pour off excess oil.). Add the meat – unless it’s still in the pressure cooker :). Mix meat gently into soup concentrate, making sure that each piece is coated on both sides. Following the directions for your pressure cooker, cover and seal. Place the “rocker” on the top steam vent. Cook over medium-high heat. When the “rocker” begins rocking, you can reduce heat as long as it keeps rocking. Cook for ten to twelve minutes, then remove from heat. Following directions for your cooker, allow to cool on a trivet or hasten the cooling with water running into a sink. DO NOT remove the rocker until the pressure has gone down. Open lid when the pressure lock permits. Serve hot with mashed potatoes and vegetable of your choice. (Increase or decrease amounts carefully! The amount of meat can be varied, but doubling the meat doesn’t mean you need to double the amount of oil.).
