"Michael L Kankiewicz" > wrote in message
...
>
> Hello foodies. I have some nice chuck roasts and L Broils frozen, and
> at
> least a dozen of my beloved mom-in-laws home canned tomato jars.
>
> I have a screwy idea. Anyone have any recommendations for something
> using
> a chuck cooked in home-canned tomatos? (I think the chuck would be
> better slow-cooked than the top r.)
>
> I was thinking about browning the chuck then simmering in a crock-pot
> in
> the toms. But I can't decide on seasonings. Italian? Basil.
> Oregano?
> Greek? Cajun? Myself I like a nice Indian cumin curry, but for some
> reason it bothers my wife. Tex mex maybe with chili powder and
> beans/corn?
>
> The canned toms are a bit bland by themselves. Anyone have any
> recommendations?
>
> Thanks,
> MK
>
>

You might try this. Over the last couple of years it has become one of
our favorites.

Southwestern Swiss Steak

1 pound beef steak or roast, cut into serving-size pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon cooking oil
10 onion slices
1 garlic clove, minced
1 (16-ounce) jar tomatoes with liquid, chopped
1/4 cup mild, medium or hot picante sauce
1/4 cup beef broth

Sprinkle meat with salt and pepper. Using a mallet, pound all of the
flour into the meat. In a skillet, heat oil over medium-high. Brown the
meat on both sides. Arrange onion slices over the meat. Combine
remaining ingredients and pour over onions.

Braise: Cover and simmer until the meat is tender, about 45 minutes.

Pressure cook: for 20 Min. Let pressure drop of its own accord.

Sauce: Remove meat and keep warm. Cook the sauce until it is reduced and
thickened, about 5 minutes. Season to taste with additional salt and
pepper if desired. Pour sauce over meat and serve immediately. Over rice
is good.

Origin: Myra Innes, Auburn, Kansas
Modified: Gene Williams