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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Swiss Steak Recipe

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This recipe for Swiss Steak is from The Sensational A - Z 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons of vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup of onion, peeled and chopped
1 (16 ounce) can of diced tomatoes
2 cups of fresh mushrooms, sliced
1 stalk of celery, chopped (Optional)
cup of chopped green bell pepper (Optional)
1  teaspoons of dried oregano
1 bay leaf
1 cup of water (Optional)
2 tablespoons cornstarch (Optional)

Directions:
Directions:
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side (4 or 5 minutes per side). Remove steaks and set aside. Add the onion to the pot and cook over medium-low heat until wilted (about 3 minutes). Return the steaks to the pot and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.

Cover the pot and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate, cover with foil to keep warm. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Pour gravy over meat and serve.

Note: you can also use round steaks, but then you should marinade for at least 8 hours in your favorite marinade, this will allow for more tender and flavorful steak.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
2 hours and 30 minutes

 

 

 

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