SWISS STEAK

By JJCR

Ingredients

• 1 ROUND STEAK (APPROXIMATELY 1 1/2 LBS.)
• 1 TEA. GARLIC POWDER
• SALT & PEPPER
• ALL-PURPOSE FLOUR, FOR DUSTING
• 1/3 CUP VEGETABLE OIL
• 2 CLOVES GARLIC, CRUSHED
• 1 (14 -1/2 OZ. ) CAN DICED TOMATOES
• 1 MEDIUM ONION, CUT INTO STRIPS
• 1 MED. BELL PEPPER, CUT INTO STRIPS

Preparation

Step 1

CUT STEAK INTO SERVING SIZE PIECES. SEASON, TO TASTE, WITH GARLIC POWDER AND SALT AND PEPPER. DUST MEAT WITH FLOUR. IN HEAVY SKILLET BROWN BOTH SIDES OF MEAT IN VEGETABLE OIL. TRANSFER TO DUTCH OVEN. COMBINE GARLIC, TOMATOES, ONION, BELL PEPPER, AND 1 TOMATO-CAN MEASURE OF WATER. POUR OVER STEAK AND SIMMER OVER LOW HEAT UNTIL MEAT IS TENDER, ABOUT 1 1/2 HOURS ADDING WATER, IF NECESSARY TO KEEP MEAT IS TENDER, ABOUT 1 1/2 HOURS ADDING WATER, IF NECESSARY TO KEEP MEAT PARTIALLY COVERED. SEASON TO TASTE, THICKEN TO TASTE!!!!!

I USE SIRLOIN.

PAULA DEEN WE LIKED