Swiss Steak
Description
Serve on heated platter, with sauce over and around met. Nice with mashed potatoes, boiled noodles, or hot fluffy rice.
Ingredients
1 1/2 lb. round or rump steak, 1 1/2" thick
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
2 Tbs. salad oil
1 1/2 cups canned tomatoes
3 thinly sliced large onions
1 diced stalk celery
1 minced clove garlic
1 Tbs. bottled thick meat sauce
1/4 cup light or dark raisins (optional)
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
2 Tbs. salad oil
1 1/2 cups canned tomatoes
3 thinly sliced large onions
1 diced stalk celery
1 minced clove garlic
1 Tbs. bottled thick meat sauce
1/4 cup light or dark raisins (optional)
Methods/steps
1
Trim excess fat from meat
Combine flour, salt, pepper
Lay meat on board; sprinkle with half of flour mixture; with rim of saucer, pound in mixture
Turn meat; repeat until all flour is used
2
In hot oil in heavy skillet or Dutch oven over medium heat, brown meat well on both sides - about 15 to 20 minutes
3
Add rest of ingredients
Stir well
Simmer, covered, about 2 to 2 1/2 hours or until meat is fork-tender
Skim off fat if necessary
Trim excess fat from meat
Combine flour, salt, pepper
Lay meat on board; sprinkle with half of flour mixture; with rim of saucer, pound in mixture
Turn meat; repeat until all flour is used
2
In hot oil in heavy skillet or Dutch oven over medium heat, brown meat well on both sides - about 15 to 20 minutes
3
Add rest of ingredients
Stir well
Simmer, covered, about 2 to 2 1/2 hours or until meat is fork-tender
Skim off fat if necessary
Additional Tips
Serve on heated platter, with sauce over and around met. Nice with mashed potatoes, boiled noodles, or hot fluffy rice.
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