BEEF, OLD-FASHIONED SWISS STEAK
Source of Recipe
Taste Of Home
List of Ingredients
- 1/2 C. plus 2 T. all-purpose flour, divided
- 2 t. salt, divided
- 3/4 t. pepper, divided
- 1/2 t garlic salt
- 2 lbs. boneless beef top round steak, cut into serving pieces. (I used cubed steaks, already tenderized)
- 3 T. oil
- 1 garlic clove, minced
- 2 C. chopped green pepper
- 1 C. chopped celery
- 1 C. chopped onion (I used less and added a pkg. of dry onion soup)
- 2 cans (14 1/2 oz each) petite diced tomatoes, undrained
- 1 C. beef broth
- 1 T. soy sauce
- 1/4 C. cold water
- Combine 1/2 C. flour, 1 t. salt, 12 t. pepper and garlic salt in a bag.
- Shake steak pieces in flour mixture to coat.
- Remove and tenderize steaks if not using cubed steak.
- Brown meat in oil until no longer pink. Remove to casserole dish. Add garlic, green pepper, celery and onions; cook and stir for 10 minutes. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper.
- Pour over steak scraping veggies and bottom of pan.
- Remove from oven. I placed the steak in another casserole and covered with foil, placed them back in the oven (not on) to stay warm.
- Combine water and remaining flour until smooth. Gradually stir into juices/veggies from casserole. Bring to boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve with Swiss Steak as gravy.
Yields 6 - 8 servings.