Swiss steak casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef sirloin (or round) steak, cut into 6 serving pieces |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Cooking oil |
| ½ | cup | Chili sauce |
| ½ | cup | Water |
| 2 | teaspoons | Beef bouillon powder |
| 7½ | ounce | Tomato sauce |
| ¼ | teaspoon | Garlic powder |
| 12 | Baby red potatoes, with peel | |
| 24 | Peeled baby carrots | |
| 2 | mediums | Onion, cut into wedges |
Directions
Pound steaks well with meat mallet.
Mix flour, salt and pepper in shallow dish. Dip both sides of steak in to coat.
Heat ½ of cooking oil in non-stick frying pan. Add 3 steak. Brown both sides well. Arrange in medium roaster. Repeat with remaining steaks.
Stir next 5 ingredients together in small bowl. Pour over steaks. Cover.
Bake in 350øF oven for 1¾ hours to 2 hours until tender.
Add potatoes, carrot and onion. Bake, covered, for about 1 ½ hours until vegetables are tender. Add a touch more water if needed. Serves 6 Typed in MMFormat by cjhartlin@... Source: Company's Coming Millennium Edition
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 18, 1999