Swiss
Steak
1 1/2 Lb beef boneless round,
tip
-or chuck steak 3/4"
thick
3 tbl flour
2 tbl vegetable oil
1 tsp dry mustard
1/2 Tsp salt
1 Can (16 ounces) whole tomatoes,
-undrained
2 Clove garlic, finely
chopped
1 Cup water
1 large onion, sliced
1 large green bell pepper,
sliced
Mix flour, mustard and salt. Sprinkle
one side of the beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour
mixture. Cut beef into 6 serving pieces. Heat oil in 10-inch skillet until hot. Cook beef over medium heat,
about 15 minutes, turning once, until brown. Add tomatoes and garlic. Break up tomatoes. Heat to boiling; reduce
heat. Cover and simmer about 1 1/4 hours or until beef is tender. Add water, onion and bell pepper. Heat to
boiling. Reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
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