Southwestern Swiss Steak
|Dry white wine||1 Cup (16 tbs)|
|Red wine/Wine vinegar||3 Tablespoon|
|Canned green chiles||2 , finely chopped (Not Jalapenos, Or More)|
|Brown sugar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Beef round steak||2 Pound, cut 1 1/2 to 2 inches thick|
|Beef bouillon||1⁄2 Cup (8 tbs)|
|Bottled condiment chili sauce||1⁄4 Cup (4 tbs)|
|Thinly sliced onion rings||1⁄4 Cup (4 tbs) (Or More)|
|Pitted ripe olives||1⁄4 Cup (4 tbs)|
|Fresh tomatoes||2 , quartered|
|Avocado wedges||4 , drizzled with lime juice|
1 Mix together first 6 ingredients and pour into a shallow pan large enough for the beef. Trim excess fat from meat and pierce it deeply on both sides several times, using a meat fork.
2 Marinate the meat in the mixture in refrigerator overnight. Next day, drain meat and measure out 1 cup of the marinade.
3 Heat shortening in a large frypan. Brown meat on both sides. Add reserved marinade, the bouillon, chile sauce and onion rings.
4 Cover pan and simmer meat for 1 1/4 to 1 1/2 hours, until tender. (Meat can be baked in a 325°F. oven for the same length of time.)
5 Skim off fat. Simmer uncovered, if necessary, to reduce the cooking juices and allow them to thicken. Then stir in two-thirds of the black olives.
6 Place meat on a heated platter. Top with some of the sauce, and pour the rest into a separate serving dish. Garnish around the edge of the steak with fresh tomato wedges, remaining olives, avocado wedges and parsley.