Seasoned Swiss Steak

By Addie

This main dish combines tender beef and vegetables in a gravy that melds tomato, brown sugar and mustard.—Edna Hoffman, Hebron, Indiana (Taste of Home)

MY NOTES: This is a MUST to serve with mashed potatoes!

Ingredients

• 1/4 cup all-purpose flour
• 1 tablespoon ground mustard
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces
• 2 tablespoons canola oil
• 1 cup diced carrots
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup cold water

Preparation

Step 1

Combine the flour, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound meat with a mallet to tenderize.

In a large skillet, brown steak in oil over medium-high heat. Transfer to a greased 2-1/2-qt. baking dish. Top with the carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all.

Cover and bake at 350° for 1-1/2 to 2 hours or until meat and vegetables are tender.

Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup; add water to measure 1 cup.

In a small saucepan, combine reserved flour mixture with cold water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve with steak. Yield: 6 servings.
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REVIEWS:

I've made this recipe many times. It always gets rave reviews and everyone always wants the recipe. They think I spent HOURS on dinner, and it's very simple. Tomorrow, I'm making it for 20!

This was very good. Used flat iron steak and cooked in crock pot.