Connie's Swiss Steak

Connie Ottman

By
@cottman

Messin' in the kitchen and came up with this recipe. It's a great make-ahead dish. Everyone gave it five stars. It really was yummy. I bet it'll be better the next day. Next time I'm serving it over wide noodles. Let me know how you like it and/or how you adjusted it to your taste. Enjoy:)


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Comments:

Prep:

15 Min

Cook:

2 Hr

Method:

Bake

Ingredients

3 stalk(s)
celery, peeled and chopped
1
onion, peeled and chopped
2
sweet bellpeppers, 1 small red & orange
2 Tbsp
corn oil
1 c
kentucky kernel flour
1 Tbsp
garlic powder
1 can(s)
tomatoe sauce, 8 oz.
2
tomatoes, diced
2 c
beef stock
1 sprig(s)
rosemary
1 Tbsp
horseradish sauce, adjust to your taste.
salt and pepper to taste.
2 lb
beef top round steak, boneless

Directions Step-By-Step

1
Add diced celery, onion and bell peppers to hot oil in skillet and cook until soft. Salt mixture to taste (about 1/2 teaspoon).
2
Trim fat off steak. Cut into three pieces.
3
Place steak in plastic bag. Add flour and garlic powder. Pound to tenderize.
4
Remove celery mixture and place in a casserole dish.
5
Put steak into skillet and brown.
6
Place steak on top of cooked veggies in casserole. Top with diced tomatoes.
7
Put beef stock into skillet and stir in left over drippings.
8
Mix beef stock, horseradish sauce and tomatoe sauce together and place over steak.
9
Add rosemary stalk(s). Salt and pepper casserole to taste.
10
Cook at 320 degrees for two hours.
11
Enjoy!

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American