Ingredients
-
2
-
1/3
-
1
-
4
-
3
-
1
-
1
-
1
-
1
-
1/3
-
1
-
2
-
1/4
-
1/8
-
Directions
Baked Swiss Steak, This recipe takes a tough piece of meat and turns it into a nice tender dinner The round steak is smothered with a mixture of celery, carrot, onion, green pepper, and tomato, and baked until it is tender and delicious I like it with mashed potatoes (but I like mashed potatoes with everything!), but it also works with noodles Originally posted in the Junior League of Charleston cookbook, Charleston, West Virginia , Loved the method for cooking the Swiss Steak this way!! I made this, in a scaled back version, for DH and myself After browning and flipping the steak pieces, I added the veggies into the pan to get a jump on the cooking and give it a little browning I then followed as written The only thing I changed was to cut back on the amount of green pepper, as DH isn’t a big fan of that veggie I served this over mashed potatoes This is very similar to our family’s Swiss Steak recipe, except it was too tangy for DH’s tastes with the Worcestershire sauce/green pepper, but he is very picky Thanks for sharing the recipe and I will be switching to cooking it in the oven after browning the meats rather then the stove top method we normally do , Very tender and flavorful!!! Barely any leftovers!!! Made for PRMR!
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Steps
|
1
Done
|
Dredge Steak in Flour. Brown Steak in Vegetable Oil in a Large Skillet Over Medium Heat; Drain Well. |
|
2
Done
|
Place Steak in a Deep 4-Quart Baking Dish; Top With Chopped Celery, Carrot, Onion, and Green Pepper. |
|
3
Done
|
Combine Tomatoes, Tomato Sauce, Ketchup, Worcestershire Sauce, Horseradish, Salt, and Pepper; Stir Well, and Pour Over Vegetables. Cover and Bake at 325 Degrees For 2 to 2 1/2 Hours or Until the Meat Is Tender. |
