Post by Steve Turner on Dec 6, 2009 16:37:01 GMT -5
Savory Swiss Steak
1/2 cup all-purpose flour
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14.50-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar firmly packed
Salt and ground pepper to taste
1. Mix flour with mustard. Sprinkle flour mixture over steak and pound it in. Cut pounded steak into serving-size pieces.
2. Heat oil in a wide, heavy frying pan over medium-high heat. Add meat and cook, turning once, until browned on both sides.
3. Add tomatoes and the liquid, onions, celery, carrots, Worcestershire and sugar to meat in frying pan. Season with salt and pepper.
4. Bring to a boil, then reduce heat, cover and simmer until meat is tender when pierced, about 1 1/2 hours.
5. Serve over rice.
Sorry, this isn't a 20 minute 'heat and eat', but it is GOOD!!!!
1/2 cup all-purpose flour
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14.50-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar firmly packed
Salt and ground pepper to taste
1. Mix flour with mustard. Sprinkle flour mixture over steak and pound it in. Cut pounded steak into serving-size pieces.
2. Heat oil in a wide, heavy frying pan over medium-high heat. Add meat and cook, turning once, until browned on both sides.
3. Add tomatoes and the liquid, onions, celery, carrots, Worcestershire and sugar to meat in frying pan. Season with salt and pepper.
4. Bring to a boil, then reduce heat, cover and simmer until meat is tender when pierced, about 1 1/2 hours.
5. Serve over rice.
Sorry, this isn't a 20 minute 'heat and eat', but it is GOOD!!!!