Classic Swiss Steak
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Serves/Makes: 6
Ready in: 1-2 hrs
- 2 1/2 pounds beef round steak
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 stalks celery, sliced
- 1/2 small green bell pepper, diced
- 1 can (16 ounce size) tomatoes
- 1 cup beef broth
- 4 tablespoons flour
- 1/3 cup cold water
Combine the first measure of flour, salt and pepper. Sprinkle half of mixture over one side of the round steak. Pound well with meat mallet. Turn steak over and sprinkle with the remaining flour mixture and pound with meat mallet. Cut into serving size pieces. Put the oil into a large oven-proof skillet over medium-hot heat. Brown steak pieces 2 - 3 minutes on each side. Add the onion, celery and green pepper. Lower heat and braise for 15 minutes. Add the tomatoes and beef broth. Preheat the oven to 350 degrees F. Place the skillet in the oven and bake for 1 hour, or until meat is tender. Remove steak from skillet; place meat on serving platter and keep warm while preparing the sauce. Combine the remaining flour with the water, mixing until smooth. Add the flour mixture to sauce in skillet and place over medium-low heat, cooking and stirring until sauce is thickened. Pour sauce into gravy boat and pass with the meat.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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