Saucy Swiss Steak

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Beef bottom round steak - cut about 2-inches thick
3 tablespoons	45ml	Flour
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely chopped onion
1/2 cup	73g / 2.6oz	Finely chopped green bell pepper
1/4 cup	27g / 1oz	Finely chopped celery
1		Garlic - crushed
1		Crushed tomatoes - (16 ounces)
		Undrained
1		Bay leaf (medium)

Recipe Instructions

Dredge meat in flour. In a large Dutch oven over medium-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter. Add onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown. Add tomatoes with their liquid and the bay leaf and bring to a boil.

Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm. Over medium-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly. Discard bay leaf. Slice meat and pour sauce over it before serving.

Redbook Magazine, January 1986

Source:
Larry

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.