Hi 5x10
I do the same thing with mine, but I put it in the oven with a little more flour and water, do not use the soup. Bake covered for about an hour, and you have swiss steak.

Another way to cook it, to keep the flavor of the meat without adding too much spice, and keep it just a tad healthier(yeah weight concious ).

A quick method my grandmother showed me with cheaper steaks, is to use a meat hammer, and put what seasonings you want on it, then pound them with the slotted end, not the diamond shaped end untill the seasonings dissapear, (Black Pepper wont dissapear no matter how much you try!)

This only takes a few moments, and thins the steaks, from here you can quick fry them in a bit of olive oil, or cover and cook quickly with water. As long as you turn them often as said earlier, they wont get tough!

Suggestions for spicings, depending on your tastes.

Dill weed oddly makes a good spice for beef and chicken, im afraid to try it on pork, considering the grease quantity.

A Dash of Cayenne adds good color and a bite that hits the back of the tongue.

Mint on beef works, I found this out recently when my brother put it in my oregano shaker on accident.

Serve the steaks with a salad, or fridge pickles (Vegetables in a mix of water, vinegar and a little honey that have been refrigerated for a while.)

gee just soak it, pound the heck out of it, and use your favorite spices..