Sunday, February 4, 2007

Swiss Steak

3 Tbsp flour
½ tsp salt
¼ tsp black pepper
1 ½ pound beef boneless round, rip or chuck steak, about ¾” thick
2 Tbsp vegetable oil
1 16-oz can whole tomatoes, undrained
2 cloves garlic, minced
1 c water
1 large onion, sliced

Mix flour, salt and pepper. Sprinkle one side of beef steak with half of the flour mixture; pound in with meat tenderizer. Turn beer and pound in remaining flour mixture. Cut beef into 6 servings pieces. Heat oil in large skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown. Add tomatoes and garlic; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 ¼ hours or until beef is tender. Add water and onions. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until onions are tender.

This is delicious served over mashed potatoes.

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