Pineapple Swiss Steak

"A recipe from my Great Aunt Alta's collection. This is one she clipped from the Chicago Tribune and it had won the "$5 Favorite Recipe Prize," a weekly feature in the newspaper. I am not sure if she ever made this one or not, but I thought it sounded good enough to share. These days, I would use a few spoonfuls of olive oil to brown the steak instead of the bacon drippings originally called for."
 
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Ready In:
2hrs 35mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Set meat on a wax paper lined cutting board.
  • Mix together flour with salt, paprika, and pepper.
  • Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat.
  • Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat.
  • Drain pineapple, reserving juice.
  • Add enough water to the pineapple juice to measure 2 cups liquid.
  • Whisk together this liquid with the onion soup mix and then pour over the steak.
  • Cover and simmer for about 2 hours, or until meat is tender.
  • Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time.
  • Remove steak to a platter and keep warm.
  • Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened.
  • Pour sauce over the steak and serve.

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Reviews

  1. Very tasty recipe. We bought some round steaks & found them tough so I was searching for a good recipe to use the rest in. This one worked great due to the initial tenderizing & long simmer time. I used only 2 1/2 lb of meat, doubled the bell pepper & tomato and used olive oil to brown the steaks. We enjoyed this, thanks for sharing.
     
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