Swiss Steak
"This is from a very old Better Homes and Gardens cookbook. We really liked it."
submitted by: Maxine Fife
serves: 6-8
Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lbs beef round steak, 1" or less thick
3 tablespoon shortening
1/2 cup chopped onion
1 1-pound can tomatoes, (cut them up a little)
2 tablespoons chopped green bell pepper
Directions:
Combine flour, salt, and pepper; Sprinkling a little flour mixture on at a time, pound flour mixture into meat with a meat mallet. (This will tenderize the meat and work seasonings into the meat.) In a large skillet, brown meat on both sides in hot shortening (Or use cooking oil). Reduce heat. Top with mixture or onions, tomatoes, and green bell pepper. Slightly lift the meat from the bottom of the pan so some of the juice can flow under it to prevent it from burning. Cover and cook over low heat about 1 hr. 45 min. Skim off excess fat. Thicken juices if desired. Season to taste.
(Or, transfer to 12" x 8" x 2" baking dish. Bake in oven, covered at 350 for 1 hr. 45 min. basting meat occasionally)
Makes 6 servings.
