Dinner Tonight: Deviled Steak


One of the perks of working for the Campbell Soup Co. is you get cheap soup, writes Kathy Domyk of Napoleon. Her father worked for the M’m! M’m! Good! company both in Illinois and Napoleon, so her family always had plenty of soup on hand. “My mother could stretch a budget with just a protein, a can of soup, and a starch,” she writes. This recipe for deviled steak is one of her family’s favorites.

Deviled Steak

1-2 pounds boneless top round steak (or any

other cut on sale)

¼ cup flour

2 tablespoons oil

1 can tomato soup

1 can water

2-3 tablespoons mustard

Cut the meat into bite-sized pieces, dredge in the flour and pound with a meat tenderizer. Heat the oil in a large skillet on medium, and add steak. Brown the meat on all sides. Add the soup, water, and mustard and heat to a boil. Cover, reduce the heat, and simmer 30-45 minutes until the meat is tender.

Serve with mashed potatoes and corn.

— Kathy Domyk

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.