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Swiss Steak |
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Served only on Friday Night from 4 to 7 p.m., if it lasted long enough! |
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| 1 1/2 lbs. quality Beef Round Steak, 3/4 in. thick | 1/4 cup All Purpose Flour |
| 1 16oz. can diced Tomatoes, undrained | 1 tsp. Salt |
| 1/2 cup Celery, chopped fine | 2 Tbs. Cooking Oil |
| 1/2 cup Carrots, sliced thin | 1/2 tsp. Worcestershire |
Preheat oven to 350. Trim fat from meat and cut into 4- 6 serving size pieces. Mix Flour and Salt. With a meat mallet pound 2 Tablespoons of Flour mixture into meat. Heat oil and brown meat on both sides. Place meat in a baking pan. Stir remaining Flour mixture into crusty pan drippings in skillet, Stir remaining ingredients into pan, cook and stir until thickened and bubbly. Pour over meat and bake uncovered 1 hour and 20 minutes. Serve with hot cooked rice, noodles or mashed potatoes. |
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| Note this can also be done in a crock pot by layering sauce and meat in the pot, starting and ending with the sauce. Cook 8 - 10 hours. | |
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