Swiss Steak
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
Author: Epicurus.com Kitchens
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
- Mix together flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bag.
- Add in pieces of steak and shake to cover meat with flour mixture.
- Heat oil in heavy pan that has a lid.
- Cook until meat is browned on all sides, about 15 minutes.
- Reduce heat and add water to meat.
- Put on lid and simmer for about one hour or until meat is fork tender.
- Add more water if, needed.
- Mix together tomatoes, green pepper, onion powder, salt and pepper.
- Pour over meat. Stir to combine.
- Simmer for 30 more minutes or until mixture thickens.
