Swiss Steak California Style
|Dry white table wine||1 Cup (16 tbs)|
|Wine vinegar||3 Tablespoon|
|Canned green chili||1 , finely chopped|
|Brown sugar||1 Tablespoon|
|Beef round steak||2 Pound, cut 2 inches thick|
|Drained marinade||1 Cup (16 tbs)|
|Bouillon||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Tomatoes||3 Medium, quartered (For Garnish)|
|Pitted ripe olives||1⁄2 Cup (8 tbs) (For Garnish)|
|Canned artichoke hearts||4 Ounce, drained (1 Small Can)|
Mix first 6 ingredients for marinade.
Trim any excess fat from meat.
Place meat in pan or bowl, and marinate in refrigerator overnight.
The next day, drain meat well, saving marinade.
In a large pan with cover, brown meat on both sides in heated shortening.
Add marinade, bouillon, chili sauce, and chopped onion.
Cover pan and simmer meat until tender, about 1 1/4 hours.
Skim any fat from liquid.
Blend cornstarch with water and stir into liquid.
Cook until thickened.
Add tomatoes, olives, artichoke hearts.
Place meat on heated serving platter.
Arrange garnish around and on top of meat.
Spoon on a little of the sauce.