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Swiss Steak Recipe

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This recipe for Swiss Steak is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs round steak or sirloin steak
1 large or 2 small green bell peppers
1 medium sweet onion
2 cans diced tomatoes, undrained
1/2 cup flour
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
1/3 cup vegetable shortening
1 cup hot water
Directions:
Directions:
Cut steak into strips, approximately 1/2" wide and 2 " long. Put flour, granulated garlic, salt and pepper into a gallon-sized ziplock bag, seal and shake to mix well. Add steak pieces, seal bag and toss to coat meat well with flour mixture, set aside.

Cut the peppers into 1/2" x 1" pieces and chop the onion into 1/2" dice, set aside.

In a large, deep skillet or Dutch oven, melt shortening over medium-high heat. When shortening is completely melted add meat to the pan (take the meat out with your hands or with tongs, do not dump it out of the bag, you do not want any excess flour that is not sticking to the meat to go into the pan.) Cook the meat, stirring every few minutes, until the meat is evenly browned. Add the peppers and onions and continue to cook until onions are translucent. Reduce heat to medium. Add one cup hot water, cook for about 2 minutes, stirring constantly, and scraping the bottom of the pan frequently. Be careful, this is where the mixture can stick and burn if you do not stir enough. Add the diced tomatoes, including juice, bring the mixture to a boil, stir and reduce to a slow simmer. Simmer for 20 minutes, stirring every few minutes, until beef is tender and can easily be cut with a fork.

Serve with buttered noodles.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I was given this recipe when I was first married and it has been in my regular rotation for years. It was my son Scott's favorite when he was little. As I became a more experienced cook I realized it is not truly "Swiss Steak" but that was what the recipe was called when it was given to me, and that is what we still call it.

 

 

 

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