Swiss Steak I
Ingredients
- 1 round steak
- 2 cups flour (can be whole wheat)
- 1/4 teaspoon salt and pepper
- 2 Tablespoon shortening
- 1 (4 oz) can tomato sauce
- 1 sliced onion
- 1 sliced bell pepper
Directions
Cut meat into serving size portions. Combine dry ingredients in medium size bowl. Roll steak in flour mix till completely covered. Heat shortening in skillet till hot, add meat and brown on both sides, but don't over cook. Place meat on paper towels to drain. Drain shortening off as much as possible. Place meat back in frying pan with rest on ingredients, heat to high till steaming and then turn down and let simmer for 35-45 minutes.
Another way this is good, after browning the meat, lift meat to your crockpot and cover with remaining ingredients (can also use any garden veggies you have on hand such as fresh tomatoes quartered, fresh zucchini, fresh summer squash).
Good served with rice.
By Terri H.
Swiss Steak II
Ingredients
- 1 Tbsp. olive oil
- 2 lb. boneless lean beef steak, cut into 1-inch cubes
- 1 can (14 oz) beef broth
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp. ground black pepper
- 3 Tbsp. minced onions
- 1 Tbsp. minced garlic or garlic powder
- 2 cans (10 3/4 oz. each) Campbell's Cream of Mushroom Soup
- 1 cup milk
- 1 package beef gravy mix
Directions
Heat oil in a large skillet. Add beef and cook until browned, stirring often. Add broth, Worcestershire sauce, pepper, onions and garlic. Cover and cook over low heat for 30 minutes. Add cream of mushroom soup, milk and beef gravy mix. Mix together well. Cover and continue to cook over low heat for 30 minutes more, stirring occasionally. Serve over hot, cooked rice or egg noodles.
By Jackie from Willits, CA
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