Swiss Steak with Tomato Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Round or chuck steak (plan for number of servings and size of serving)
Onion to taste (I use ˝ a lg onion and just peel off the layers)
1 or 2 cans tomato sauce (depending on number of servings)
Salt and pepper to taste
Potatoes (enough for servings of meat)
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Directions: |
Directions:On a cutting board sprinkle a couple heaping scoops of flour seasoned with salt and pepper. Take your pieces of steak cut to serving size and cover them with the flour. Tenderize the steak by whacking it with a big butcher knife or a tenderizing tool (if you have one of those fancy mallets) Get your largest skillet hot using a bit of vegetable or olive oil. Sear the meat on both sides to lightly brown it and seal in the juices. Place the browned steak into a roasting pan, add onions, tomato sauce, peeled potatoes sliced in half, and water to just cover the meat & potatoes. Bake on low heat until meat is tender and potatoes are done or you can put it all in a slow cooker and let it simmer on medium for several hours. After removing the meat and potatoes, you will want to thicken the “gravy” using cornstarch and water. Mix a couple of heaping tablespoons of corn starch with just enough water to make a “runny” paste in a cup. Bring the gravy to a slow boil and stir in the cornstarch paste. Let it simmer a few minutes to thicken the gravy. You can always add more cornstarch if you don’t get it thick enough the first try. |
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Personal
Notes: |
Personal
Notes: I like to serve corn as the vegetable as it mixes in nicely on the plate with the red tomato gravy.
And of course the leftovers the next day are even better. I usually dump the meat, potatoes, corn and gravy into one bowl and refrigerate.
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