My Swiss Steak Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Carrots, shredded
56 ounce: Tomatoes, canned, crushed
3 lbs: Steak, round,lean
3 T: Sauce, Worcestershire
1/2 cup: Celery, diced
3 T: Sauce, Steak
1 t: Salt,
2 cup: Water,
1/2 t: Garlic powder,
2 T: Oil, vegetable
1/2 cup: Wine, red, table
2 medium: Onions,
1/2 cup: Flour, all-purpose
2 T: Soy sauce,
1 medium: Pepper, green
Directions:
Trim fat from around steak, cut steak into 6 equal pieces. Pound
with meat tenderizer until thin. Coat meat with mixture of flour,
salt, and pepper. Put remaining flour and 1/2 cup water aside. In
large skillet, heat oil...add meat and brown lightly on both sides,
add carrots, onions, celery, and green peppers. Cook until onions
and pepers are soft. Add remaining ingredients and simmer for 2 to 3
hrs. (Add extra water if necessary.) Take the 1/2 c. water and add
remaining flour (at least 2 Tbs.). Add to meat mixture slowly,
stirring constantly to thicken sauce. You can experiment with the
thickness of the sauce by adding water to thin or extra flour paste
(made with water) to thicken. From: Margaret Young
Date: 09-25-94
Source from luhu.jp
with meat tenderizer until thin. Coat meat with mixture of flour,
salt, and pepper. Put remaining flour and 1/2 cup water aside. In
large skillet, heat oil...add meat and brown lightly on both sides,
add carrots, onions, celery, and green peppers. Cook until onions
and pepers are soft. Add remaining ingredients and simmer for 2 to 3
hrs. (Add extra water if necessary.) Take the 1/2 c. water and add
remaining flour (at least 2 Tbs.). Add to meat mixture slowly,
stirring constantly to thicken sauce. You can experiment with the
thickness of the sauce by adding water to thin or extra flour paste
(made with water) to thicken. From: Margaret Young
Date: 09-25-94
Source from luhu.jp