12 October, 1986

Swiss Steak | Farm Journal's Country Cookbook

Mary's Swiss Steak ingredients
Makes 6 servings
6 Tbsp flour
2 tsp salt (substitute salt-free flavor enhancer such as Mrs Dash® All Natural Original Seasoning Blend)
1/2 tsp ground black pepper
2-lbs round steak, cut 1-inch thick (trim all fat)
4 medium yellow onions
6 Tbsp Crisco® shortening
1/2 cup chopped celery
1 clove fresh garlic, minced
1 cup homemade tomato relish/chili sauce
1 cup water
1 green bell pepper


Notes: May substitute Bennetts Premium® Fat-Free Chili Sauce, which is sold in 12-oz jars.


Directions
Combine flour, salt-substitute and black pepper.

Using meat mallet, pound flour mixture into both sides of the meat. Cut meat into 6 portions, and set aside.

Peel and slice onions; set aside. Preheat electric skillet. Add one-half of the shortening to skillet, and lightly brown onions. Remove onions and set aside until last 30 minutes meat is cooking.

Add remaining shortening to skillet, and brown meat on both sides. Reduce skillet temperature.

To meat in skillet, add celery, garlic, chili sauce, and water. Cover and simmer one hour, stirring occasionally.

While meat is simmering, core and cut bell peppers into slices; set aside. After meat has cooked 60 minutes, add the browned onions and sliced bell pepper to the skillet mixture. Continue cooking 30 minutes, or until meat is fork-tender.

Serve from the skillet, or transfer meat mixture to shallow casserole dish, and pass extra gravy.


Mary adapted Farm Journal’s Country Cookbook (Revised, Enlarged Edition) Edited by Nell B. Nichols (Doubleday & Company, Inc., © 1959 and 1979), 7.



Page Last Updated 29 March 2015

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