Seasoned Swiss Steak

  I rarely make Swiss Steak. It is not a favorite of ours, and I normally would do round steak with mushrooms and onions. However this recipe from the Taste of Home Budget Cookbook did not have tomato juice, just the can of diced tomatoes and I liked the idea of the carrots with it. The addition of the dry ground mustard to the flour coating added a nice tang to it also.
  It turned out very well, warmed up great for lunch the next day and was very tender.
I did buy the round steak at our local Fareway store meat counter and the butcher ran it through the tenderizer for me. Just once as otherwise it doesn’t hold together well.
  This is quite a good way to fix round steak and we will have it again. If you are a fan of swiss steak, you might want to give this a try.
Seasoned Swiss Steak
¼ cup flour
1 tablespoon ground mustard
1 teaspoon salt, divided
1/4 teaspoon pepper
1 ½ pounds boneless round steak cut into serving size pieces
2 tablespoons vegetable oil
1 cup diced carrots
½ cup each chopped onion and green pepper
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 can (14 ½ ounces) diced tomatoes, undrained
¼ cup cold water
  In a bowl, combine the flour, mustard, ½ teaspoon salt and ⅛ teaspoon pepper. Rub the flour mixture over the steak. Brown in the oil on both sides.
  Place in an greased 2 ½ baking dish. Top with the carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all. Cover and bake at 350. For 1 ½ to 2 hours. (Mine took the two hours)
 Strain pan juices, if wanted, for a sauce to pour over the meat. Add the remaining salt and pepper to the pan juices if needed.
YIELD: 6 servings

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