Becky (beckyzoole) wrote,
Becky
beckyzoole

Swiss Steak

By request...

Swiss Steak
Start three hours before dinner; or you can put it in the crockpot in the morning on low.

Ingredients
1/2 cup flour
1/2 teaspoon salt
a few grinds of black pepper
2 pounds beef round steak, cut 1-inch thick
2+ tablespoons olive oil
2 large onions, sliced
1 large green bell pepper, cut in strips
2+ cloves garlic, sliced (I am of the opinion that you cannot have too much garlic; I threw in 6 cloves.)
1/2 lb sliced mushrooms (optional -- I added mushrooms that I happened to have. Canned sliced mushrooms would be good too, if you like mushrooms.)
Either 1 can of beef bouillon or 1 can crushed tomatoes (I prefer bouillon!)
1 bay leaf (I usually add a bay leaf or two, but none this time since I had no bay leaves in the house. It was just fine without it.)
salt and pepper to taste
1/4 cup water


  • Slice the onions and garlic. Cut the green pepper into strips. If using fresh mushrooms, clean and slice them.

  • Cut the round steak into serving-sized portions. Mix the flour, salt and pepper on a plate or in a ziploc bag. Coat each piece of round steak with the flour mixture. Let sit a few minutes, then coat again.

  • Heat the oil in a large skillet or electric frying pan on medium heat. Brown the floured beef on both sides. You might need to do this in two batches. It will take 7 to 10 minutes per side.

  • Remove the browned round steak pieces to a plate. Add a little more oil if the pan looks too dry, and scrape any browned bits up. Add the onions, turning the heat down to low. Cook slowly for about 15 minutes, stirring frequently, until the onions are golden.

  • Add the garlic, green pepper and mushrooms to the onions. (Note: if using canned mushrooms, wait and add them with the meat.) Turn the heat back up to medium. Stir and cook until fragrant.

  • Return the meat to the pan, along with any juices that may have come off onto the plate.

  • Add the 1/4 cup water, floating a bay leaf or two if you have them. Turn the heat down to low. Cover and simmer for 1 to 2 hours on low heat until fork-tender. Check every 15 or 20 minutes, gently stirring a little, and adding a few more spoonfuls of water if needed.

  • Turn meat pieces over. Pour in the bouillon OR the canned crushed tomatoes with their juice. Bring to a simmer and cook until sauce has thickened, about 30 more minutes. Add salt and pepper to taste.

  • Serve on rice or mashed potatoes.

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