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Southwestern Swiss Steak

Mexican.Chef's picture
Ingredients
  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
  Salt 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Beef round steak 2 Pound, cut 1 1/2 to 2 inches thick
  Shortening 1 Tablespoon
  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
  Parsley sprigs 3
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Cook Time: 
90 Minutes

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