Swiss Steak(Beef Round)

* Exported from MasterCook *

Swiss Steak (Beef Round)

Recipe By : SIMPLY DELICIOUS COOKING by Ron Kalenuik 1991
Serving Size : 6 Preparation Time :2:00
Categories : Beef {Mailing Lists}

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup oil
2 garlic cloves -- minced
or garlic powder -- to taste
1 onion -- sliced
1 green pepper -- sliced
4 ounces mushrooms -- sliced
1/2 cup flour -- seasoned with
salt and black pepper
2 1/4 pounds round steak -- about 1+1/2" thick
or cube steak
1/2 teaspoon basil
1/2 teaspoon thyme
2 cups tomato puree
1 cup chopped tomatoes -- peeled and seeded

Tenderize the steak.

Heat oil in a large skillet or cast iron skillet.

Saute garlic, onion, green pepper and mushrooms until tender.

Flour the meat. Brown in the oil with the vegetables. Add seasonings,
tomato puree and tomatoes.

Cover and simmer for 1+1/2 hours over low heat. Add a small amount of water
as needed to maintain the steamy-simmer. It will make a thick gravy.

Serve with mashed potatoes and cut green beans.

kitpath@earthlink.net 8/29/98 >mcrecipe

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NOTES : Bob remembers his Mom's swiss steak was not floured. Instead she
used a little flour mixed with oleo margarine to thicken the sauce into a
'gravy' just before serving. I remember our family's swiss steak was
coated with flour seasoned with salt and pepper. We did without the bell
peppers, tomatoes and herbs. We used a dash of Worcestershire sauce
instead. We ended up with this delicious, lumpy brown gravy. Cubed steak is
round steak that the butcher cranks thru a wringer that looks like a
torture wrap or waffler. You can get the same effect by pounding holes in
the meat with a metal mallet with "teeth." --Pat