Swiss Steak

By on · In Ancient Cuisine, Budget Cooking, Dinner, Herbs and Spices, Historic Recipes, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques, Vegetables

Swiss Steak is most often prepared with beef, occasionally with venison. Slow cooking make even a tougher cut of meat fork tender and flavorful.  The rich, piquant sauce tantalize any palate.
Swiss Steak

Swiss Steak
 
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Recipe type: Main Course
Cuisine: Swiss
Serves: 4 servings
Ingredients
  • 1/4 Cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 - 2 pounds round steak, cut into 1-inch pieces
  • 2 Tablespoons vegetable oil
  • 1/3 Cup water, more as needed
  • 1 medium onion, cut into slices
  • 2 (14.5) ounce cans diced tomatoes
  • 1/2 Cup green bell pepper, chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Mix together flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bag.
  2. Add in pieces of steak and shake to cover meat with flour mixture.
  3. Heat oil in heavy pan that has a lid.
  4. Cook until meat is browned on all sides, about 15 minutes.
  5. Reduce heat and add water to meat.
  6. Put on lid and simmer for about one hour or until meat is fork tender.
  7. Add more water if, needed.
  8. Mix together tomatoes, green pepper, onion powder, salt and pepper.
  9. Pour over meat. Stir to combine.
  10. Simmer for 30 more minutes or until mixture thickens.

 

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