*  Exported from  MasterCook  *
 
                          Swiss Steak (Beef Round)
 
 Recipe By     : SIMPLY DELICIOUS COOKING by Ron Kalenuik 1991
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Beef                             {Mailing Lists}
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           oil
    2                    garlic cloves -- minced
                         or garlic powder -- to taste
    1                    onion -- sliced
    1                    green pepper -- sliced
    4      ounces        mushrooms -- sliced
      1/2  cup           flour -- seasoned with
                         salt and black pepper
    2 1/4  pounds        round steak -- about 1+1/2 thick
                         or cube steak
      1/2  teaspoon      basil
      1/2  teaspoon      thyme
    2      cups          tomato puree
    1      cup           chopped tomatoes -- peeled and seeded
 
 Tenderize the steak. 
 
 Heat oil in a large skillet or cast iron skillet.
 
 Saute garlic, onion, green pepper and mushrooms until tender.
 
 Flour the meat. Brown in the oil with the vegetables. Add seasonings,
 tomato puree and tomatoes. 
 
 Cover and simmer for 1+1/2 hours over low heat. Add a small amount of water
 as needed to maintain the steamy-simmer. It will make a thick gravy.
 
 Serve with mashed potatoes and cut green beans.
 
 kitpath@earthlink.net 8/29/98 >mcrecipe
 
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 NOTES : Bob remembers his Mom’s swiss steak was not floured.  Instead she
 used a little flour mixed with oleo margarine to thicken the sauce into a
 'gravy' just before serving.  I remember our family’s swiss steak was
 coated with flour seasoned with salt and pepper. We did without the bell
 peppers, tomatoes and herbs. We used a dash of Worcestershire sauce
 instead. We ended up with this delicious, lumpy brown gravy. Cubed steak is
 round steak that the butcher cranks thru a wringer that looks like a
 torture wrap or waffler. You can get the same effect by pounding holes in
 the meat with a metal mallet with “teeth.” --Pat