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Swiss Steak

stacy's picture
Ingredients
  All purpose flour 3 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Boneless beef bottom round/Boneless beef top round / tip / chuck steak 1 1⁄2 Pound
  Vegetable oil 2 Tablespoon
  Canned whole tomatoes 16 Ounce (1 Can)
  Garlic 2 Clove (10 gm), finely chopped
  Water 1 Cup (16 tbs) (Have Ready At Serving Time)
  Onion 1 Large, sliced (Have Ready At Serving Time)
  Green pepper 1 Large, sliced (Have Ready At Serving Time)
Directions

Mix flour, mustard and salt.
Sprinkle 1 side of beef with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 6 pieces.
Heat oil in 10-inch skillet until hot.
Cook beef over medium heat until brown, about 15 minutes.
Add tomatoes (with liquid) and garlic; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 1 hour.
Cover and refrigerate no longer than 48 hours.
TO SERVE: About 15 minutes before serving, add water, onion and green pepper to Swiss Steak.
Heat to boiling; reduce heat.
Cover and simmer until beef is hot and vegetables are tender, 5 to 8 minutes.

Recipe Summary

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

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