Swiss Steak
Cooks' Note
To ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
Recipe information
Yield
serves 4
Ingredients
1 round steak (approximately 1 1/2 pounds)
1 teaspoon garlic powder
Salt and pepper to taste
Flour for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
One 14 1/2-ounce can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Preparation
Cut steak into serving-size pieces. Season to taste with garlic powder and 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 until meat is tender. Season to taste with additional salt and pepper. Hint: This is good to cook in Crock-Pot on low for a most fabulous dinner.
