Easy Swiss Steak
- Ready In:
- 2hrs 5mins
- Ingredients:
- 16
- Serves:
-
7-8
ingredients
- 8 (4 -5 ounce) boneless beef chuck steaks
- 1⁄3 cup flour
- 1 tablespoon medium ground pepper
- 1 tablespoon garlic powder
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons margarine
- 3 tablespoons dry onion soup mix
- 1⁄2 cup water
- 1⁄3 cup flour, for thickening
-
The following chopped in large chunks or slivers
- 2 cups fresh mushrooms
- 1 1⁄4 cups onions
- 1 1⁄4 cups green peppers
- 2 medium carrots (optional)
- 3 stalks celery
- 2 (28 ounce) cans stewed tomatoes
- 1⁄8 teaspoon bay leaf (optional)
directions
- Mix flour, pepper, salt, and garlic powder on a large plate.
- Tenderize steaks thoroughly with mallet or knife.
- Roll each steak in the flour mixture.
- Set steaks aside.
- Mix together the dry onion soup mix, the flour (for thickening), and the water, and set this aside also, allowing the dried onions to soften.
- Melt half of the margarine in a large dutch oven on medium heat.
- Stir the vegetables into the dutch oven and cover.
- Cook about 10 minutes or until tender, stirring occasionally.
- Melt the other half of the margarine in a large frying pan on medium to medium-high heat.
- Brown steaks for approximately 2 minutes on each side.
- Turn off burner and set aside.
- Add the stewed tomatoes and the onion soup/flour mixture to the vegetables and bring to a boil, stirring often.
- Add bay leaf.
- Turn down to simmer.
- Add the steaks, making sure to mix thoroughly, spooning vegetables over the steaks to cover.
- Cover with a tight lid and very slowly simmer for 1 to 1-1/2 hours, or until steaks are tender.
- You should be able to cut the steaks with a fork.
- Salt and pepper to taste.
- Serve with rice, noodles, or mashed potatoes.
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RECIPE SUBMITTED BY
Cindy1
United States