Swiss Steak(3 Versions, Stove Top, Crockpot, Oven)

* Exported from MasterCook *

SWISS STEAK (3 VERSIONS, STOVE TOP, CROCKPOT, OVEN)

Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless beef round steak, cut 3/4 -- inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 can (14 1.2-oz.) tomatoes, cut up
1 small onion, sliced and separated into rings
1/2 cup celery, 1 stalk
1/2 cup sliced carrots -- (1 med.)
1/2 teaspoon dried thyme, crushed
2 cups hot cooked noodles or rice

(STOVE TOP VERSION):
Trim fat from meat. Cut into 4 serving-size pieces. Combine flour, salt
and pepper. Using the notched side of a meat mallet, evenly pound the
flour mixture into the meat. In a large skillet brown the meat on both
sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery,
carrot and thyme. Bring to boiling. Reduce heat. Cover and simmer
about 1 1/4 hours or until meat is tender. Skim off fat. Serve with
noodles or rice. Makes 4 servings.

(CROCKPOT VERSION):
Trim fat from meat. Cut into 4 serving-size pieces. Omit flour and
pounding meat. Brown the meat on both sides in hot oil. In a electric
crockpot place onion, celery, carrots, sprinkle with thyme, 2 tablespoons
quick-cooking tapioca, salt and pepper. Pour undrained tomatoes over
vegetables. Add meat.
Cover and cook on low-heat setting for 10 to 12 hours. Serve as above.

(OVEN VERSION):
Prepare and brown meat in skillet as directed above for stove top
version. Transfer meat to a 2-quart baking dish. In the same skillet
combine undrained tomatoes, onion, celery, carrot, and thyme. Bring to
boiling, scraping up any browned bits in the pan. Pour over meat. Cover
and bake in a 350 oven about 1 hour or till tender. Serve as above.





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