On Sun 07 May 2006 08:05:15a, Thus Spake Zarathustra, or was it Debbie?

> I'm sure I have seen the same recipes prior to today, but today was the
> day that I decided to stop and consider all the alternatives! :-)
> Thanks for your input. I have used ground for salisbury, but never
> gravy with the tomatoes for swiss. I will have to give it a try.

Here is a good recipe for Swiss Steak that uses tomatoes and a smattering
of other vegetables for flavor. I've made it many times.


* Exported from MasterCook *

Favorite Swiss Steak

Recipe By iana's Kitchen
Serving Size : 1 piece Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless round steak -- about 1/2-inch thick
3 tablespoons all-purpose flour
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
2 medium carrots chopped
1 medium onion -- chopped
1 small bell pepper -- seeded and chopped
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 can tomatoes -- (14.5 ounces) diced
2 tablespoons flour
1/4 cup cold water
1/2 teaspoon salt -- or to taste
pepper -- to taste

Cut steak into 6 serving-size pieces.

In a food storage bag, combine 3 tablespoons flour, mustard, the 1/2
teaspoon salt, and 1/4 teaspoon pepper. Rub over steak and pound with a
meat tenderizing mallet.

In a large skillet heat oil over medium high heat. Add steak pieces; brown
on both sides. Transfer browned steak pieces to a greased 2 1/2-quart
baking dish. Top with the carrots, onion, and green pepper. Sprinkle with
brown sugar and Worcestershire sauce. Pour tomatoes over all. Cover and
bake at 350° until tender, about 1 1/2 to 2 hours. Transfer to a serving
dish and keep warm.

Strain juices into a measuring cup and add water to make 1 cup. In a
saucepan, combine the 2 tablespoons of flour with 1/4 cup water, stirring
until smooth. Whisk in the 1 cup pan juices.

Bring to a boil, stirring constantly. Continue to boil, stirring, until
thickened, about 1 to 2 minutes. Taste and add salt and pepper, to taste.
Serve gravy with the steak. Serves 6.

Source:
"Diana's Kitchen"

--
Wayne Boatwright @¿@¬
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