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Swiss Steak

New.Wife's picture
Ingredients
  Beef round steak 1 1⁄2 Pound, cut 1/2 inch thick
  Cooking oil 2 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Onion 1 Small, sliced
  Stalk celery 1 , sliced
  Carrot 1 Medium, thinly sliced
  Cold water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Hot cooked rice/Noodles 3 Cup (48 tbs)
Directions

Cut meat into 6 serving-size pieces.
Pound both sides of meat lightly to tenderize.
In a large skillet brown half of the meat in 1 tablespoon hot oil for 4 minutes, turning once.
Remove from the skillet.
Brown remaining meat in remaining oil.
Drain off fat.
Return all of the meat to the skillet.
Stir in undrained tomatoes, onion, celery, and carrot.
Bring to boiling; reduce the heat.
Cover and simmer about 1 hour or till meat is tender.
Stir together water, cornstarch, and Worcestershire sauce.
Add to skillet; cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Remove from the heat; cool.
Spoon into a 1 1/2-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a medium saucepan.
Cover and cook over medium-low heat about 45 minutes or till heated through, stirring occasionally.
Serve with cooked rice or noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
75 Minutes
Cook Time: 
45 Minutes
Ready In: 
120 Minutes

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