Tomato Swiss Steak
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- 2 tbsp. flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 boneless beef chuck or round steak, 2 lbs., cut 1 inch thick
- 2 tbsp. shortening or bacon drippings
- 1 medium onion, sliced
- 2 celery stalks, sliced
- 1 can stewed tomatoes, 14.5 oz.
- 2 tsp. worcestershire
- chopped parsley
1On wax paper, mix flour, salt and pepper. Coat beef with flour mixture on all sides. Set aside.
2In large skillet, melt shortening and add onion and celery. Cook 2 minutes. Stir with slotted spoon. Remove to bowl.
3Add beef to skillet. Brown well on all sides. Return onion and celery to skillet. Stir in tomatoes with their liquid and Worcestershire
4Cover and simmer over low heat 1 hour to 1 hour and 30 minutes or til beef is fork tender. Stir often and add a bit of water if needed for a sauce. Sprinkle with chopped parsley if desired before serving. Serves 4 to 6
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