Swiss Steak

Photo by Gary M.

PREP TIME

15

minutes

TOTAL TIME

125

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

125

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon ground mustard

  • 1/2

    teaspoon salt

  • 2

    tablespoons vegetable oil

  • 1

    can (14.5 oz) whole tomatoes, undrained

  • 2

    cloves garlic, finely chopped

  • 1

    cup water

  • 1

    large onion, sliced

  • 1

    large bell pepper, sliced

Directions

1 Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture. 2 In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. 3 Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender. 4 Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.

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