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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Salt & 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.

2Top surface of meat with onion, celery, and pepper strips. Pour tomatoes on top. Sprinkle with minced garlic. Add wine and worcetershire sauce.

3Cover pan and simmer low for 2 1/2 - 3 hours.

4Lift meat from pan, and with a slotted spoon remove any veggies that may have fallen into juices. Just place them on top of meat.

5To 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.

6Pour sauce over meat & ENJOY!

About this Recipe

Course/Dish: Beef, Steaks and Chops