Swiss Steak (my Way) Recipe

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Swiss Steak (my way)

Mary Mayers

By
@katzRus

This is a real "stick to your ribs" meal. Using London Broil as opposed to round steak gives you a nice, thick piece of meat on your plate that melts in your mouth. Try it!


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Comments:

Serves:

4

Prep:

3 Hr

Cook:

2 Hr

Ingredients

2
london broils (cut in half)
salt & pepper
flour (to coat)
1
onion (cut up)
1
celery stalk (cut up)
1
green pepper (small, cut in strips)
1 can(s)
diced tomatoes (undrained)
2
garlic cloves (minced)
1/2 c
red wine
2 Tbsp
worcestershire sauce

SAUCE

1/4 c
black coffee
2 1/2 Tbsp
flour
1/2 c
water

Directions Step-By-Step

1
Salt & pepper both sides of meat. Dredge meat in flour; pat off excess. In large frying pan (I use my chicken fryer), brown meat in a little canola oil on both sides.
2
Top surface of meat with onion, celery, and pepper strips. Pour tomatoes on top. Sprinkle with minced garlic. Add wine and worcetershire sauce.
3
Cover pan and simmer low for 2 1/2 - 3 hours.
4
Lift meat from pan, and with a slotted spoon remove any veggies that may have fallen into juices. Just place them on top of meat.
5
To make sauce, to juices add the coffee. Bring to a boil. Blend flour into the water, and pour slowly into bubbling juices, whisking well. Allow flour to cook and thicken juices.
6
Pour sauce over meat & ENJOY!

About this Recipe

Course/Dish: Beef, Steaks and Chops