Swiss Steak (Betty Crocker 40th Anniversary Collection) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is the exact recipe my mother has always used to make Swiss steak. Comfort food for me! I hope you enjoy it...and it brings back memories too! I serve with mashed potatoes or extra wide egg noodles. Yummy! Ingredients:
3 tablespoons all-purpose flour |
1 teaspoon dry mustard |
1/2 teaspoon salt (i leave this out) |
1 1/2 lbs beef boneless round steak, tip (i always use round) or 1 1/2 lbs chuck steaks, about 3/4 in thick. (i always use round) |
2 tablespoons vegetable oil |
1 (16 ounce) can whole tomatoes, undrained |
2 teaspoons minced garlic |
1 cup water |
1 large onion, sliced |
1 large green bell pepper, sliced |
1/2 teaspoon worcestershire sauce |
Directions:
1. Mix flour, mustard and salt (if using). Sprinkle one side of beef steak with half of the flour mixture; pound inches Turn beef and pound in remaining flour mixture.
2. Cut beef into 6 serving pieces. Heat oil in skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown.
3. Add tomatoes, garlic and worcestershire sauce; break up tomatoes. Heat to boiling; reduce heat.
4. Cover and simmer 1 1/4 hours or until beef is tender.
5. Add water, onion and bell pepper. Heat to boiling; reduce heat.
6. Cover and simmer 5 to 8 minutes or until vegetables are tender.
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