Budget Swiss-Style Steak
"The *must use* ingredient for this contest was a real challenge for me since I am in the apparent minority that does not like the American kitchen staple known as ketchup or (catsup). All at. Not even a little. I had also never used, nor heard of, one of the list ingredients, Ponzu Lime Citrus Dressing. However my adventurous spirit took over, and I came up with this delicious, decidedly NOT gourmet, take on Swiss steak. The steak was so tender you could cut it with a fork."
photo by Hippie2MARS
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 cup flour
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon celery seed
- 4 tablespoons oil, separated
- 3 tablespoons ponzu sauce, lime citrus dressing
- 1⁄2 cup water
- 2 lbs round steaks
- 1 large onion, sliced thin
- 1 large green pepper, sliced thin
- 1 cup ketchup
- 1 cup Pepsi
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 1/2 ounce) can beef broth
directions
- Combine flour, seasoned salt, pepper and celery seed in a shallow baking dish and set aside.
- To a large heavy, lidded skillet add 3 T of the oil and bring to medium-high heat.
- While waiting for the oil to heat up, in another shallow pan, whisk together the Ponzu Lime Citrus Dressing and the water.
- Dip (NOT SOAK) each piece of round steak in the water mixture, then dredge in the flour mixture, and place carefully in the hot oil (don't crowd the skillet).
- Cook for 2-3 minutes then turn, cooking for 2-3 minutes on the other side (they will not be completely done).
- In a medium bowl, whisk together the soup, ketchup, Pepsi and broth until well combined, then set aside.
- Remove steak pieces and place on paper toweling on a platter, until all pieces are partially cooked.
- Add the onions and bell peppers to the hot skillet, adding the last T of oil, if needed.
- Saute for about 2 minutes, the add the ketchup/soup mixture to the skillet.
- Stir lightly, then gently slide the steaks back in the pan, taking care to dunk them under the sauce.
- Cover and simmer on medium-low heat for 30 minutes.
- Serve over hot rice.
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Reviews
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I adapted the recipe to fit my day. The steak was breaded and fried early in the day and then set aside. Later that evening, the steak was placed in a foil lined pan sauce, veggies were added, and the recipe baked uncovered for 50 minutes on 350 oven. We found the steak was still fairly tough and it would have benefited for a longer cook time. There was still loads of sauce and the recipe had enough onions and peppers. The sauce thickened, has notes of celery seed, and a nice hint of tart from the ponzu. The meal was served with mixed colors of fingerling potatoes, garlic bread, and a green salad. I wish I had followed the instructions though & stuck with the suggested rice. I saved the leftover sauce to serve over potatoes later in the week. <br/>Next time? I would use tenderized round for frying & increase the baking time. Good luck in the contest! -
This recipe makes a lot of sauce to go with the meat. I really wanted mashed potatoes so served this over mashed potatoes instead of over the rice. This turned out a bit sweet, so I think I'd half the amount of Pepsi and ketchup next time. I'll also simmer a bit longer to allow the meat to get a bit more tender. Overall, this tasted very good. Thanks for posting, and good luck in the contest!
Tweaks
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This recipe makes a lot of sauce to go with the meat. I really wanted mashed potatoes so served this over mashed potatoes instead of over the rice. This turned out a bit sweet, so I think I'd half the amount of Pepsi and ketchup next time. I'll also simmer a bit longer to allow the meat to get a bit more tender. Overall, this tasted very good. Thanks for posting, and good luck in the contest!
RECIPE SUBMITTED BY
Hippie2MARS
Chattanooga, Tennessee
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
