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Swiss Steak Recipe

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This recipe for Swiss Steak, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs Round steak, 1 to 1/1/2" thick
2 Med Onions, cut in long slivers
3 Green peppers, cutin in 2" chunks
1/4 t Garlic powder
1 can 25 oz Whole tomatoes
1 can 15 oz Tomato sauce
1 t Adolh's meat tenderizer
1 1/2 t Black pepper
1 1/2 C Flour
3 T Crisco
3 T Butter
Water if pan begins to dry

Directions:
Directions:
Pre heat oven to 325

Grease interior of covered roasting pan or Dutch oven.

Cut steak into serving size pieces, about 4" squares.

Sprinkle both sides of steak pieces with tenderizer.

Place four into plastic zip lock bag and place on a chopping block. Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat. Then using the edge of a dininer plate pound the flour into the meat. Do this to both sides several times. Remove the "pounded and floured" meat and continue with the remaining pieces.

Heat heavy skillet until droplet of water rolls when dropped into the skillet. Now add teh Crisco; when crisco is melted, add the butter.

Quickly fry steak pieces in bataches until browned good on all sides. NOTE: Do NOT add salt to the steak if you have used tenderizer! Remove to plate until all steak has been browned.

Lower heat, add onions and green peppers and about 1/4 teaspoon salt, black pepper and scant 1/4 teaspoon garlic powder.

Cook the peppers adn onions until lightly browned on edges. Do NOT let burn.

Pour in the canned whole tomatoes and tomatoe sauce. Break up tomatoes a bit with a spoon, leaving some in rather large pieces.. When this comes to a boil remove from heat.

Pour tomatoe, green pepper, onion mixture into bottom of thge greased roasting pan.

Place fried steak over the top. Cover and bake 1 3/4 hours.

Check liquid about half way through baking time, add 1/4 to 1/2 cup water if necessary to keep sauce from drying out, you want to maintain a gravy.

Serve in Large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes. This is a good dish for corn as a vegy and lots of bread to dunk in the gravy.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes 2 1/2 hour cooking
Personal Notes:
Personal Notes:
Yummy!! This has always been one of my favorites. Can also be made on stove top or electric skillet.

 

 

 

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