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Family Best Swiss Steak

Chef.at.Home's picture
Ingredients
  Boneless round steak/Boneless chuck steak 1
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Large, chopped
  Chopped celery 1 Cup (16 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Leaf marjoram 1 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
Directions

1. Rub steak with flour to coat generously; brown in vegetable oil in a large, heavy skillet or in an electric frying pan; remove and set aside for next step.
2. Saute onion and celery until soft in same pan; stir in tomato sauce, water, salt, sugar, marjoram and pepper. Return steak to pan; cover.
3. Simmer 2 hours, or until meat is very tender. Remove to a heated serving platter and keep hot while making gravy.
4. Let juices stand in pan about 1 minute, or until fat rises to top; skim off all the fat; reheat gravy to boiling.
5. Cut the steak into 1/4-inch-thick slices; serve with gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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