Tuesday, March 8, 2011

Favorite Swiss Steak

My apologies for taking so long to post again. We have been out of a service area for my mobile broadband, lolling on the lake for a couple of months. Hope everyone had a great holiday season and now we're ready to cook something different. This is my recipe for Swiss Steak.


2 pounds (or so) of steak (best if using less tender cuts of round or chuck, The oven and the tomatoes tenderize it nicely.)
Salt & pepper to taste. I also sprinkle with a little garlic powder and thyme.
Pound with steak hammer (or edge of a saucer), pounding into the steak as much flour as possible. Brown steak in small amount of cooking oil(do not fully cook). I like Canola oil. Remove from skillet and place in one layer in a baking pan or oven safe Pyrex.

Saute using 1 tablespoon of remaining oil:
1 diced onion
1 chopped green bell pepper
1 can of diced tomatoes
1 can of original Ro-tel tomatoes with green chilis
(if Ro-Tel are not available can substitie anothe can of diced tomatoes and a couple of chopped jalapenos)
Pour tomato mixture over browned steak,cover with foil and bake at 350 for 45 minutes to 1 hour.

Serve over hot rice. I get a little lazy with the rice and use Uncle Ben's Long Grain and Wild rice, and microwave it. I really like the seasonings in the rice with the flavor of the Swiss Steak. Should serve six, or lefteovers are great, reheated.
Hope you all enjoy it

1 comment:

Marguerite Butler said...

Mm. I was just looking at a round steak in my freezer today. I think I'll make Swiss Steak this week. Yummy.