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Sunday, November 6, 2011

Swiss Steak

I made my version of Swiss Steak for dinner tonight, and tweaked the recipe a bit.  It was rich and delicious, and is a hearty man pleasing dish.  I served it with rice and green beans. I think you might like it too!

Black Angus round steak (have the butcher run it through a cuber 1 time.)
Salt and pepper to taste
Flour, for dredging meat
1/4 C oil
1 cans stewed tomatoes, original mixture
1 C diced tomatoes
1 C beef stock
½ bell pepper cut into large strips
1 medium onion, cut into large strips
4 potatoes, cut in quarters
2-3 carrots, cut in pieces
2 stalks celery, cut into large pieces
Flour and water for thickening

Cut steak into serving-size pieces. Season to taste with salt and pepper. Dredge meat in flour. In heavy skillet or Dutch oven, brown both sides of meat in heated oil. Pour tomatoes, and 1C beef stock over steak; simmer over low heat in covered pan until meat is tender, about 1 hour. Stir occasionally during cooking to prevent sticking. Add vegetables, except bell pepper, and cook 30 more minutes; add peppers in last 10-15 minutes. If necessary, add more stock to keep meat partially covered. Keep pan lid on during cooking. When done,check seasoning, and add salt and pepper to taste, and a little flour/water thickening.
Re-posted 3/7/2012
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  1. I don't eat a lot of steak, but recipes like this are about the only way I can eat it. This sounds really good with all the flavors in the dish! Thank you for sharing your wonderful recipes with us at my party each week. Have a great Thursday.

  2. We LOVE swiss steak. It is one of our families favorites. I want to try your recipe. It looks and sounds delicious. Yours uses tomatoes and green pepper and they sound like a nice addition. I like your version and I think I'll make it tonight. You've made me hungry. Thanks so much for sharing this Patsy. I came here from Domesblicity- Thriving on Thursdays. Glad you linked up there or I might have missed it.