Swiss Steak

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IngredientsSteak Swiss

  • 1 ½ pounds boneless beef round, Tipper Chuck steak, about ¾ inch thick
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • ½ teaspoons salt
  • 2 teaspoons vegetable oil
  • 1 can (14 ½ ounces) hold tomatoes, undrained
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 1 large onion, sliced
  • 1 large green bell pepper, sliced


  1. Cut beef into 6 serving pieces. Mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
  2. Heat oil in 10 inch skillet over medium heat. Cook beef and oil about 15 minutes, turning once until brown.
  3. Add tomatoes and garlic, breaking up tomatoes with a fork or sniffing with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer about 1 ¼ hours, spooning sauce occasionally over beef, until beef is tender.
  4. Add water, onion, and bell pepper. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender
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Posted in Beef, Steak, Swiss Steak Tagged with: ,

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