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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Serve Swiss Steak with mashed potatoes and glazed carrots. Adapted from: Cooking Light Annual Recipes, 2001 The name Swiss Steak comes from the English term swissing, a method of smoothing cloth between a set of rollers. Swiss steaks are flattened with a rolling pin or mallet before cooking. Ingredients:
4 (4 ounce) beef tenderloin steaks |
2 garlic cloves, chopped |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon olive oil |
5 cups onions, sliced |
1/4 cup green pepper, chopped |
1/2 cup low sodium beef broth |
1 (8 ounce) can tomato sauce |
Directions:
1. Trim fat from steaks. Place each steak between two pieces of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a rolling pin or mallet.
2. Rub steaks with garlic.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, salt and pepper. Sprinkle steaks with flour mixture.
4. Heat olive oil in a large heavy-duty non-stick skillet over medium-high heat. Add steaks and cook 4 minutes or until brown.
5. Turn steaks over. Add onion and green pepper and cook 4 minutes.
6. Add beef broth and tomato sauce.
7. Cover, reduce heat, and simmer 1-1/2 hours or until meat is tender.
8. NOTE: If sauce begins to thicken add more tomato sauce as needed to thin.
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