Recipe: Swiss Steak – My Own Version

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

Everyone has their own way of making Swiss Steak.


This recipe is very good and very easy – and I hope you enjoy it.


I cut my round steak into serving size portions; rinse and pat dry.


Coat both sides with fresh minced garlic, Kosher salt and fresh ground black pepper.


In shallow dish I combine flour with fresh minced parsley; press steaks into flour and place in large heated heavy skillet with hot olive oil (make sure the pan is hot, add the oil and heat the oil) and brown both sides.


In a bowl, combine:
1 can (14 1/2 oz.) diced tomatoes (sometimes stewed tomatoes)
About 1 cup of red and green bell pepper, seeded and diced
1 medium onion, diced
Fresh minced garlic, fresh minced parsley, Kosher salt and fresh ground black pepper to taste
One can water (using tomato can)


Mix well and pour over steak; reduce heat to low, partially cover, allow to simmer until meat is tender (about an hour or so). More water may be added to keep the meat partially covered.

 


NOTE: I tenderize my meat by pounding with a meat mallet for this recipe.
Also – I've transferred the meat to the crockpot after browning and cooked for several hours.


Adjust salt and pepper if desired.


VARIATION: I've cut the meat in small pieces (or you can use stew meat) and I've added two cans of tomatoes (instead of one), left out the water, added chunks of carrots and potatoes and cooked in the crockpot until the meat was tender and the veggies were tender.


About a half hour before serving, add frozen peas and corn; heat through.


If you don't want to add potatoes, leave them out and serve this over cooked rice or couscous.


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