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Classic Swiss Steak

Country.Chef's picture
  Carrots 2 Large, sliced
  Vegetable oil 2 Tablespoon, divided
  Boneless round steak/Sirloin steak 1 Pound
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Sugar 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Cooked egg noodles 1⁄2 Cup (8 tbs)

In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside.
Cut meat into four pieces.
Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides.
Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender.
Thicken if desired.

Recipe Summary

Main Dish

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