My swiss steak
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Carrots, shredded |
| 3 | pounds | Steak,round,lean |
| ½ | cup | Celery, diced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Garlic powder |
| ½ | cup | Wine, red, table |
| ½ | cup | Flour, all-purpose |
| 1 | medium | Pepper, green |
| Date: 09-25-94 | ||
| 56 | ounces | Tomatoes,canned, crushed |
| 3 | tablespoons | Sauce, Worcestershire |
| 3 | tablespoons | Sauce, Steak |
| 2 | cups | Water |
| 2 | tablespoons | Oil, vegetable |
| 2 | mediums | Onions |
| 2 | tablespoons | Soy sauce |
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 ½ 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 ½ 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