Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Sharon Smith      

Recipe Categories:


    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


    1. Combine 1/2 C. flour, 1 t. salt, 12 t. pepper and garlic salt in a bag.
    2. Shake steak pieces in flour mixture to coat.
    3. Remove and tenderize steaks if not using cubed steak.
    4. 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.
    5. Pour over steak scraping veggies and bottom of pan.
    6. 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.
    7. 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.

    Final Comments

    Yields 6 - 8 servings.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |