Italian Style Swiss Steak
|Lean boneless top round beef||15 Ounce, cut into 4 equal pieces|
|Vegetable oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Sliced green bell pepper||1 Cup (16 tbs)|
|Sliced all purpose potatoes||10 Ounce|
1. Preheat broiler. Broil beef on rack 4 inches from heat 2 minutes on each side. Set aside.
2. In large nonstick skillet, heat oil; add mushrooms, onion, carrot, and celery; cook over medium heat until onions are translucent, about 2 minutes.
3. Stir in tomato sauce, wine, oregano, garlic powder, salt, pepper, and 1 cup water. Return meat to skillet. Cover and simmer over low heat 1 hour. Add greenpepper and potato; simmer until meat is tender, about 35 minutes.