Lunch: Swiss Steak

A stewed meat dish that is tender and flavorful.

Ingredients

1 (14.5 oz) can diced tomatoes, (use can and add 1 can of water)
2 cloves garlic, crushed
1/3 cup vegetable oil
all-purpose flour, for dusting
salt and pepper, to taste
1 teaspoon garlic powder
1 round steak, (approximately 1 1/2 pounds) (see Note)
1 medium onion, cut into strips
1 medium bell pepper, cut into strips

Instructions

Cut steak into serving-size pieces. Season, to taste, with garlic powder, salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours, adding water if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 ° and high heat on a slow cooker is about 300 °.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

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