Saucy Swiss Steak for Two |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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The recipe comes from my 1973 The Good Housekeeping Cookbook which was my one-and-only cookbook for many years, before the advent of the internet. I decided to make Swiss Steak, having not made it in many years, so I dug out this old cookbook buried in the back of a kitchen cabinet (you know, the ones above the refrigerator) to get my old time recipe. I still had a place marker on the page! Ingredients:
3/4-1 lb boneless beef round steak, cut about 1/2-inch thick |
1 1/2 tablespoons all-purpose flour |
1 tablespoon vegetable oil ( salad oil ) |
16 ounces tomatoes, canned |
1/2 green pepper, sliced |
1 onion, medium, sliced |
1 1/2 teaspoons basil |
1 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side.
2. In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender.
3. Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).
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